Green Chile Cheeseburgers

Name: Green Chile Cheeseburgers
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 lb. ground chuck; 1 tbsp. , plus 1½ tsp. New Mexico chile powder; 1 1 ⁄ 2 tsp. ground cumin; Kosher salt and freshly ground blackpepper, to taste; 1 ⁄ 3 cup mayonnaise; 2 tbsp. ketchup; 4 cloves roasted garlic, mashed to a paste; 2 tbsp. canola oil; 6 roasted New Mexico chiles, peeled, stemmed, seeded, and roughly chopped; 4 slices cheddar cheese; 4 slices Swiss cheese; 4 brioche buns, split and toasted

Serves
serves 4

PENNY DE LOS SANTOS

Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us. This recipe first appeared in SAVEUR Issue #140, along with Jane and Michael Stern's story Hot Stuff.

Ingredients

2 lb. ground chuck
1 tbsp. , plus 1½ tsp. New Mexico chile powder
1 ¹⁄₂ tsp. ground cumin
Kosher salt and freshly ground blackpepper, to taste
¹⁄₃ cup mayonnaise
2 tbsp. ketchup
4 cloves roasted garlic, mashed to a paste
2 tbsp. canola oil
6 roasted New Mexico chiles, peeled, stemmed, seeded, and roughly chopped
4 slices cheddar cheese
4 slices Swiss cheese
4 brioche buns, split and toasted

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Instructions

Step 1

In a bowl, combine chuck, 1 tbsp. chile powder, cumin, and salt and pepper; form into four 8-oz. patties and chill. Whisk remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.

Step 2

Heat oil in a 12″ cast-iron skillet over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with ¼ of roasted chiles and 1 slice of each cheese; cover with lid to melt cheese. To serve, place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve immediately.

In a bowl, combine chuck, 1 tbsp. chile powder, cumin, and salt and pepper; form into four 8-oz. patties and chill. Whisk remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.
Heat oil in a 12″ cast-iron skillet over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with ¼ of roasted chiles and 1 slice of each cheese; cover with lid to melt cheese. To serve, place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve immediately.