Indulge in a culinary journey to the Southwest with this spicy and flavorful Green Chile Cheeseburger. Inspired by the green chile movement of New Mexico, this burger is a fiery fusion of rich, seasoned beef, zesty green chiles, and molten pepper jack cheese. The aromatic blend of cumin, smoked paprika, and chile powder infuses the beef with a Mexican flair, complemented by the creamy mayo, fresh tomatoes, and a selection of your preferred toppings, all enveloped in a golden, toasted brioche bun. This recipe serves three, promising a mouthwatering experience with each bite!
Form the meat into patties, creating a dent in the middle of each.
1 lb ground beef
Season all sides with the seasoning mix.
Set aside.
Cook the Patties:
Grill or heat a skillet over medium-high heat.
Cook each patty for a few minutes on each side, flipping once, until done to your liking.
Melt the Cheese:
Once the meat is cooked, remove from heat.
Add 2 slices of pepper jack cheese to each patty.
3 slices pepper jack cheese
Cover with a lid or tinfoil to let the residual heat melt the cheese.
Add Green Chiles:
Once the cheese starts to soften, add green chiles on top of each burger.
3 tbsp green chiles
Put the lid back on.
Prepare the Bun:
Toast the brioche buns, being careful not to burn them.
3 brioche buns
Smear each interior side with mayo.
1½ tbsp mayo
Assemble the Burger:
Place the patty on the bottom of the bun.
Top with tomatoes and any other desired toppings.
Tomato, Onion, Avocado, Lettuce
Add the top half of the brioche bun.
Serve immediately and enjoy!
Notes
If the green hatch chiles are too spicy, feel free to cook them on the griddle next to the burger to release some of their heat, or mix them with some mild salsa verde to suit your palate.
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