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Green Chile Cheeseburgers

 There's nothing better than freshly roasted green chiles. They have a smoky flavor and a bit of a bite—perfect for topping a thick, juicy green chile cheeseburger. —James Schend, Taste of Home Deputy Editor
  • Total Time
    Prep: 20 min. Grill: 15 min.
  • Makes
    6 servings

Ingredients

  • 3 whole green chiles, such as Anaheim or Hatch
  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 slices slices sharp cheddar cheese
  • 6 hamburger buns, split and toasted
  • Optional toppings: Lettuce leaves, sliced tomato, sliced onion, bacon and mayonnaise

Directions

  • Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
  • Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties.
  • Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop.
  • Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.
Nutrition Facts
1 burger: 482 calories, 26g fat (11g saturated fat), 116mg cholesterol, 552mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 36g protein.

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Reviews

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Average Rating:
  • curlylis85
    Jul 27, 2020

    These are delicious! I made these with the Anaheim chiles and everyone loved them. I'll make them again when our supermarket gets Hatch chiles later this summer.

  • ReneeMurby
    Jul 13, 2020

    A good hearty cheeseburger. The only good peppers at the market were black jalapenos and WOW! I love the heat!

  • Butcher2boy
    Jun 18, 2020

    My husband could eat a hamburger EVERYDAY. This was scrumptious, grilling the chilies was a brilliant idea. I used Poblano Peppers and then chopped them up and made a stuffed burgers. A keeper and my husband asked when we would make these again. Soon. VFE