Grilling: Green Chile Cheeseburger
Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!
I'm a burger purist. I don't think I've ever made a burger at home beyond ground beef, salt, pepper, and a slice of cheese. So I can't explain what possessed me to grill a green chile cheeseburger this week, but I'm glad it happened. I've seen and read about the green chile burgers before, but never actually had one. My attempt was more of a personal imagining of what one should be, not a recreation of the beloved Southwestern favorite.
I started by grilling a few poblanos and a thick slice of onion until fully charred, removed the chile skin, and coarsely chopped the two together. Then I mixed ground chuck with chili powder, cumin, salt and pepper, formed a patty, cooked it to medium-rare and finished it off with a slice of pepper jack. The burger, on a toasted bun with the chile-and-onion mixture, quickly went down the hatch.
The first thing that hit me was the spice. Having cooked with poblanos in the past, I was expecting a mild and fruity flavor, but instead got a good kick of heat. This was in a nice balance with the beef, which had an earthy quality from the chili powder and cumin. Each bite I kept expecting just "burger," but instead was greeted by the pleasing mix of Southwest flavors that got me wondering if my "simple burger as perfection" notion has room for company.
Green Chile Cheeseburger
- serves 3 -
Ingredients
3 medium poblano chiles
1 half-inch thick slice of a large onion, skewered through the middle horizontally
1 lb ground chuck, at least 20 percent fat
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
3 slices Pepper Jack cheese
3 hamburger buns
Procedure
1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Place the poblanos and onion on the grill and cook until charred on all sides, about 4 minutes per side. Place the poblanos in a ziploc bag and seal, set the onion to the side. When chiles are cool enough to handle, about 5-10 minutes, remove from the back, peel of the charred skin, and seed. Coarsely chop the chiles and onion together and set aside.
2. Mix the ground beef with the chili powder, cumin, salt, and pepper. Form into 3 1/3-lb patties and use your thumb to make a dimple in the middle of each one. Place the patties on the grill and cook until desired doneness. About 2 minuted before the burgers are done, top each with a slice of pepper jack cheese and allow to melt.
3. Quickly grill hamburger buns, cut side down, until nicely browned, about 30 seconds. To serve, place the burger on the bun and top with the chili and onion mixture.
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.
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35 Comments:
the green chile cheeseburger is a burger of a higher level.
twoshoes at 8:34PM on 09/04/09
Yeah, green chile cheeseburgers are food for the gods. But, poblanos? I would say, use Hatch green chile (or other NM chile) and lose the cumin!
greenteacup at 12:33AM on 09/05/09
I think New Mexico green chiles are Anaheims.
mrbadideasdotcom at 10:20AM on 09/05/09
I got inspired to start making these after seeing Throwdown with Bobby Flay.
For the green chili, I grill poblano, Anaheim, and jalpeno peppers and mix them with cilantro olive oil and lemon juice. I also make the patty on a skillet so near the end I can throw in the green chili mix. The quick sauteeing really improves the taste. I also just use salt and pepper for the patty.
Nicholas Warino at 11:44AM on 09/05/09
I got inspired to start making these after seeing Throwdown with Bobby Flay.
For the green chili, I grill poblano, Anaheim, and jalpeno peppers and mix them with cilantro olive oil and lemon juice. I also make the patty on a skillet so near the end I can throw in the green chili mix. The quick sauteeing really improves the taste. I also just use salt and pepper for the patty.
Nicholas Warino at 11:48AM on 09/05/09
Definitly no cumin. Hatch green chiles or some from another area in New Mexico are what need to be put on a GCC. Poblanos are pretty, but don't pack that punch the burger needs.
Southern Colorado grows yummy chiles called Mira Sols. I'm lucky enough to be able to go to the local farmers' market and get chiles from growers in the valley areas of Northern New Mexico.
Really all you need is good quality ground beef and your standard fixins with the addition of fresh roasted chile. It's a dream!
soozm32 at 12:12PM on 09/05/09
Oh my that looks interesting!
rawfoods at 2:02PM on 09/05/09
This sounds like a fine burger and all but when I think of a green chile cheeseburger, I think New Mexico chiles, Hatch or otherwise. In NM it is typical after roasting the chiles and taking off the skin to chop them with some garlic and salt, thats it. Skip the chili powder and cumin which are rarely used in NM, they are Tex-Mex spices. I have tried to duplicate the taste with poblanos and anaheims but they do not compare, the anaheims in particular after roasting become far too sweet. I grew up in Albuquerque and now live in the bay area. I miss 2 things, family and chile.
nicholasvenaglia at 2:42PM on 09/05/09
Spot on, nicholasvenaglia
soozm32 at 4:23PM on 09/05/09
Green chile burger seems to be the new rage, just saw a Bobby Flay throwdown on green chile burgers. Hope the produce stand has a good variety of green chiles today.
dmcavanagh at 9:13AM on 09/06/09
Oh yes, green chile cheeseburgers have been the rage for years and years here in New Mexico. And the comment regarding spices are spot on - leave out the cumin and just use garlic powder and salt.
And eat your hearts out, ya'll - I'm just down the road from Manny's Buckhorn, the restaurant that beat out Bobby Flay's green chile cheeseburger. Been eating there for years and it is a fantastic burger. But you can find delicious green chile cheeseburgers all over the state. Even McDonald's offers green chile for your burger!
desert_rat at 12:22PM on 09/06/09
We ate at Buckhorn Tavern last month on our way to Las Cruces. desert_rat, you were right about the long line. We waited about an hour (thankfully in the shade!).
The burgers were great. The owner was there; he actually cleaned our table, seated us, and served our burgers. Very nice guy.
I made green chile cheeseburgers last night with some freshly roasted green chile, and my son actually compared them to the Buckhorn Tavern's!
Bobcat Bite is closer to where I live, so we go there fairly often. Excellent green chile cheeseburgers there, too.
One summer during chile season a friend came to visit from Florida and could not believe the chile craze. He almost lost it when he saw the sign at McD's advertising the green chile burgers!
Also, I think the chile is finding its way to various places around the country. My bro in North Carolina found some Hatch chile at the grocery store. Anyone else find Hatch chile at the store where you live? (not canned)
soozm32 at 12:55PM on 09/06/09
sounds excellent! Hope to try it!
gramlee at 1:07PM on 09/08/09
Anyone know where you can get hatch chiles in NYC?
All these comments make me want to try to get something closer to the real deal...although a trip to the Southwest is probably to only real answer :)
Joshua Bousel at 1:10PM on 09/08/09
josh - I have never been there but Shopsins in the Essex Street Market has a bunch of items on their menu with Hatch chile. Check it out: http://www.shopsins.com . The best bet for getting chiles for your own cooking would probably be online.
nicholasvenaglia at 7:31PM on 09/08/09
I don't say this very often but: holey moley.
This burger is out of control. When it comes to beef burgers, I'm a peter lugers girl all the way. But this is such a great combo for a mex themed burger.
If I didn't want to grill the poblanos, do you think it would be adequate to add some canned green chilies? I'm always adding those to sauces.
THanks!
BigGirlPhoebz at 9:04PM on 09/08/09
Its not a green chile cheeseburger without Hatch green chiles...
bananie9383 at 10:44AM on 09/09/09
Canned green chiles are a very poor substitute. They have a tinny, vinegary flavor. You better bust out and grill the poblanos.
soozm32 at 12:55PM on 09/09/09
@BigGirlPhoebz: Like soozm32, I don't recommend using the canned chiles. If you don't have a grill, or don't want to start the grill for these, you can char the chiles over the burner on the stove, which will give you same effect as grilling them.
Joshua Bousel at 1:55PM on 09/09/09
Nicholas Warino, Mix some sweet onion in with the chilis.
old chef at 3:54PM on 09/09/09
Of course we have green chiles in Austin. The grocery roasts them in the store, but some years we buy a case and roast them at home. A few years ago I happened to be in Las Cruces and Deming when the chiles were just about to be picked. It was an awesome site driving by the fields of chiles. They are in the store now, but the season must be about to wrap up. Chuy's, where I first met my wife has the Elvis green chile fried chicken which beats a good chile cheese burger and I'm pretty sure they don't use chile powder or cumin. Yum!
Feedfwd at 4:13PM on 09/09/09
As a New Mexican who moved to NYC, I search up and down for green chile. I have found canned Hatch at bodegas and even Whole Foods (usually mild, but at this point I will take what I can). Also, I've found fresh at a few vegetable stands in Brooklyn. But, for Hatch-brand (fresh) you can ordered serious poundage from their site online (http://www.hatch-chile.com/), which would be excellent for their business!
I am an avid green chile cheeseburger fan, and I gotta admit - I prefer a good cheddar instead of pepperjack. I don't like competing peppers, basically. Taints the deliciousness of the green chile.
Almost roasting season!!!
colleenw at 4:27PM on 09/09/09
Um, heck yeah!
crankycakes at 4:43PM on 09/09/09
We totally did this over Labor day weekend, husband's idea. Also roasted some hatch peppers with the poblanos. They were great!
MadameD at 8:26PM on 09/09/09
I just got so very hungry for a burger!
JeffM at 2:56PM on 09/10/09
Try this Hatch spice instead of the salt and pepper. Sold exclusively at Whole Foods in TX (only). You will definitely see a difference. Let me know what you think!
http://www.alamocitypepperproducts.com/Hot%20Pepper%20Products/products%20-%20green%20chili%20salt.html
SApeppers at 6:16PM on 09/13/09
Hi Joshua,
Check out the spice mixes. Would be perfect for this burger.
www.AlamoCityPepperProducts.com
Mark
SApeppers at 6:25PM on 09/13/09
Trader Joes has canned Hatch green chile and so do some of the Pathmark stores (a div. of A&P)
dmurphy118 at 7:46PM on 09/14/09
This isn't even a matter of opinion, anaheims and poblanos are fine for other things, but a cheese burger with them is not a green chile cheese burger.
I'm writing this message from the south side of Santa Fe, NM where I am visiting family for the weekend, in the past few days I've had three GCCs (one from Blake's Lotaburger, one from the Plaza Restaurant, and one from a food stall on the street during Fiestas). None of them were anything more than what the name implies, a cheese burger with green chile, and all of them were awesome.
The canned stuff is not that great, you can find it frozen at major chain grocery stores in LA some times, though. I think Albertson's in Culver City is where I found it last.
But here's the thing. A green chile cheese burger (or a smothered carne adovada burrito, or huevos racheros with green) will always taste better here, maybe because it's fresher and a better quality, but probably because it's a rare food that's inseparable from the food culture (and Culture) that surounds it, and the place from which it grows. There really aren't that many things like that anymore. I'm just babbling here, but maybe what i'm getting at is that while you've gotta do what you gotta do to while you're stuck in whatever city, it's eminently worth it go to the source and try the genuine article, for any food. I fly back to LA tomorrow, so that's where this is coming from.
The other notable burger in the area is Bobcat Bite, line out the door, hot chile, and I've heard that they actually raise their own cattle.
sweater7 at 9:09PM on 09/14/09
From the ingredients, it could be the beginning for some good chili. Add some garlic and tomato. Saute the onion, chilies and ground chuck til softened and brown, add the rest, simmer for a while, and WALLA, chili !
old chef at 7:59AM on 09/15/09
Hey, a couple more things about those great burgers. The New Mexico Tourism Dept. is putting together a Green Chile Cheeseburger Trail for visitors and has more than 150 restaurants nominated statewide for consideration See www.newmexico.org/greenchilecheeseburger. Also the NM State Fair is conducting the Governor's Green Chile Cheeseburger Challenge on Sept. 22 with 20 or so competing restaurants. And note that chile is spelled with an E on the end here, whether pod or dish. Chili is a Tex-Mex thing.
newmexcheryl at 1:44PM on 09/15/09
Seriously I am moving to rural New Mexico and get to have them with-in range and will eat a few at the various bloged standouts to start. Since I'm an avid hot pepper fan am looking foreward to it.
butterfingers at 4:25PM on 09/18/09
My Grandson just made these tonight...they were excellent! He followed the recipe exactly. Seriously the best gourmet-type burger I've had! The meat had a perfect amount of spice and with the peppers & onions on top it was so flavorful. It has a kick to it, but is definitely not extremely hot/spicy...I don't think it would bother most people. Also, the meat came out very juicy. This will for sure be something we make again...try it, you won't be disappointed!
gramlee at 11:22PM on 09/22/09
Some things to remember: poblano peppers are nothing like green chiles; New Mexico green chiles come in many varieties, from mild to XX hot, and they are grown up and down the Rio Grande valley from Chama to Las Cruces; Hatch chiles are widely known, but they are not always the best, since they are often grown to mass production standards; in-the-know locals buy their chiles in small batches directly from the growers at Farmer's Markets and roadside stands around the state; no matter where or what variety you buy, the roasting and steaming process can make a huge difference in how the chile tastes. For best results, chile should be blistered and charred at very hot temps for a few minutes, then cooked a little longer at low heat, then sealed in a plastic bag for at least an hour to steam. It's an art, and finding a competent roastmaster is as important as finding the right chile.
I've been enjoying NM chile for 28 years now, and cannot imagine living without it. In my freezer right now are medium, hot and extra hot varieties from four different growers in Chimayo, San Felipe Pueblo, Corrales and Lemitar. I even have a few bags of standout batches dating back to '07 that I'm hoarding for special occasions.
pattyplus at 12:16PM on 09/30/09
I've never had an authentic Chile Cheese Burger but I have made versions of them and they were excellent. I could go for one right now. The last burger I made was a Pimento Cheese Burger, from Saveur Magazine, and it was outstanding. Thanks for your version of the GCC burger. I'll try it next time I make one.
I think the combination of green chile and cheese and beef is a great one. A classic. I hope to make it to New Mexico one day to try the real thing.
RisaG at 6:24PM on 10/07/09