Serious Eats - seriouseats.com

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.

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.

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!

I do love a good fried egg sammy. I went out and bought some chickens just so I could have FRESH eggs for these type of sandwiches. Too bad pigs just don't lay strips of bacon. LOL

Just scanned my email after 5 hours heavy work on book since 5 AM, hungry, etc., not even dressed! I'm going to quit right now and make that egg on English muffin sandwich!! Have some blueberries with it, and a cup of homemade cappucino (skim milk and instant espresso)

I like hamburgers on toasted English muffins. Also make cheese and tomato and basil melts with bacon on the muffins. Have to be well-toasted, or they're awful.

I too used to love, in NYS, fried egg sandwich on a crisp roll with seeds--can't find that here in Florida for whatever reason. French hamburger rolls from Publix are quite good, especially if you crisp them just 30 seconds (and I pull out the doughy interior besides before using for a sandwich).

maggy@bridgetable.net

This pic made me drool, man I want one.

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.

I spent my freshman year of college in a dormitory in a pre-Vatican II, Jesuit university and every Friday for lunch we were served "Egg Burgers". Being the last day of the week, I spent most of the morning catching up on projects and papers due by week's end. That meant a hurried lunch just before afternoon classes began. Invariably, I'd be late to my first class because I'd have to go back up stairs and change out of my last clean shirt that just got egg yolk dripped onto it as I wolfed down my late lunch ;~( No fond memories here...

Looks great but I would add cheese I

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.

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.

Hi Joshua,
Check out the spice mixes. Would be perfect for this burger.
www.AlamoCityPepperProducts.com
Mark

I have recipes no one would want.