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Green Chile Burgers

July 11, 2009 Print This Post Print This Post

I love burgers. I still feel like I’m still making up for the 4-5 years when I didn’t eat them in high school/early college. I get a weekly craving for them. Unfortunately, eating them weekly is not very good for the waistline. However, I have to give into the craving every so often and one of my favorites to make at home are green chile burgers. This is a very simple recipe that’s easy to cook up any time!

And now for some general tips for making a good burger:

  • Ideally, you don’t want to use meat that is too lean. I prefer to use nothing leaner than 90/10… it will make a dry burger! My personal preference for balancing taste & texture with the waistline is 85/15.
  • Cold meat! It helps them to keep their shape. So you want to minimize how much you touch them (warmth of your hands) and you want to chill them after forming patties and before grilling
  • Minimize handling of meat (not just cause it warms up the beef) but because over-mixing results in tougher meat
  • Never press down on the patty with your spatula. I’m not sure why people do this… impatience? Trying to cook the meat faster? All you’re doing is squeezing out the juices… again, you’ll end up with a dry burger!
  • Grill over high heat to sear the outsides and seal in the juices (but if using very lean meat like 90/10 you actually want to cook them slower of medium to not dry them out).

Any other tips you readers have to share?

Green Chile Cheeseburgers Burgers w/ Caramelized Onions

1 lb ground beef
8 Tbsp diced roasted green chiles (fresh are much better than canned!)
4-6 large cloves roasted garlic
salt & pepper to taste
4 soft hamburger buns
4 slices Jalapeno Monterrey Jack Cheese

1 onion, cut into 1/4 inch slices
1 Tbsp butter
1 Tbsp olive oil

Caramelize the onions: Combine olive oil, butter and sliced onions in a skillet over medium-low heat. Cook slowly until onions are a caramel color, stirring occasionally, for about 30-40 minutes. Once onions are complete, remove onions from skillet. Set aside. (If you don’t have the time to caramelize the onions or want to reduce calories, just saute them in a little oil until softened and lightly browned… they’re tasty as well!)

Mix beef with green chiles, minced roasted garlic, salt & black pepper. Form 4 patties. Chill for at least 10-15 minutes. Preheat grill. Salt burgers just before putting on grill surface and cook burgers until desired doneness is achieved, turning only once. Just before serving, place a slice of cheese on each burger. Serve on toasted buns with your choice of toppings.

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{ 6 comments… read them below or add one }

Cate July 12, 2009 at 12:42 am

My latest burger obsession has been putting the cheese inside the patty!


Kevin July 12, 2009 at 8:37 am

What a great burger!


Lauren July 12, 2009 at 11:43 am

I love burgers and i know my husband would LOVE this one with the green chilies! We might have to try this one sometime. Our new favorite, although we try to not have it too often, is Chorizo burgers. Burger meat mixed with chorizo, yummy!


Karine July 12, 2009 at 8:13 pm

Thanks for the tips! Your burger looks really good!


elly July 14, 2009 at 6:04 am

These look great. I just had a similar burger at a southwest restaurant (and it also had bacon) and it was so good.


ash July 14, 2009 at 8:04 am

ohhhhh bacon! that’d be delish!


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