Serious Eats: Recipes
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.