The Ultimate Green Chile Cheeseburger

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By Gwyneth Doland

 

In New Mexico, a hamburger isn’t worth eating until it’s crowned with strips of freshly roasted green chile and gooey melted cheese. In late summer and early fall, when the chiles harvest comes in and vendors set up gas-fired roasters in dirt lots and grocery store parking lots, the sweet, pungent aroma of green chile fills the air and tells us: It’s time to make green chile cheeseburgers!

The ultimate green chile cheeseburger is cooked over a hot charcoal fire. I like to add a couple of small chunks of pecan or mesquite wood to the lump charcoal in my grill. The wood infuses the meat with a slightly smoky flavor that’s a perfect match for the roasted green chile.

This is a simple recipe, so the ingredients really matter; Using freshly ground beef makes a difference you can taste. Ground chuck that’s 85 percent lean delivers excellent flavor and the coarse grind helps keep the patty from becoming too dense. Ask your butcher to coarsely grind some chuck for you, or do it yourself at home with a meat grinder.

To get the most out of the experience you can roast your own fresh green chiles on the grill before cooking the burgers. Pick a handful of long, tapered green chiles (called New Mexico or Anaheim peppers at the market), put them on the grill grate over a hot fire and turn them with tongs until they’re lightly charred all over. Put the chiles in a stainless steel bowl, cover it with plastic wrap and let the chiles steam for a few minutes. When they’re cool enough to handle, simply wipe the charred skins off.

The flavor of freshly roasted green chiles mingling with a charcoal grilled burger is what we love about New Mexico, and it’s what keeps visitors coming back again and again.

Ingredients

  • 1 1/2 pounds fresh, coarsely ground chuck (85 percent lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 soft buns
  • 4 roasted and peeled green chiles, stemmed, seeded and cut into strips
  • 4 slices American cheese
  • Iceberg lettuce leaves
  • Tomato slices
  • Optional: ketchup, mustard and/or mayonnaise

Instructions

Preheat a charcoal or gas grill to medium hot.

 

In a large bowl, combine the ground beef with salt and pepper and gently form the mixture into 4 wide, flat patties. Do not squash the patties!

 

Grill the burgers until they reach the desired level of doneness. On a cooler part of the grill, brown the buns slightly.

 

When the burgers are almost ready, top them with the green chile strips and American cheese slices, allowing the cheese to melt. Arrange the diced tomato and shredded lettuce on the bottom buns, then top with the burgers.

 

Serve with homemade french fries.

Green Chile Con Queso

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Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching football. Here is a slightly different take on the dip, one that avoids American or processed cheese.

Ingredients

  • 1/4 cup butter

  • 1 cup chopped green New Mexican chiles

  • 2 serrano chiles, stems and seeds removed, minced

  • 2 cloves garlic, minced

  • 1 cup minced onion

  • 1 cup diced fresh tomatoes (skins and seeds removed)

  • 1/4 cup minced fresh cilantro

  • 1 cup grated sharp cheddar cheese

  • 1 cup shredded pepper jack cheese

  • 2 tablespoons sour cream

  • Tortilla chips for dipping

Instructions

Heat the butter in a saucepan and saute together over medium heat the green chile, serrano chile, garlic, onion, tomatoes, and cilantro for about three minutes, stirring occasionally. Add the cheeses, stir, cover, and cook for 1 minute. Remove from the heat and allow to sit for 2 minutes. Pour the mixture into a bowl and top with the sour cream.

Grilled Green Chile-Stuffed Steaks Wrapped in Bacon

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This is one of our favorite ways of grilling steaks and we find ourselves using the basic recipe and altering it again and again. The combination of the different peppers and the chiles provide different spice and heat sensations in the mouth, and the green chile pulls all the tastes together. Serve this with roasted garlic mashed potatoes. Leftover steak can be turned into a fabulous Southwest Steak Sandwich by thinly slicing it and adding it to sourdough bread with Muenster cheese and more chile.

Ingredients

  • 4 boneless ribeye steaks, or substitute filet mignon or sirloin steaks, 1 to 2 inches thick

  • 4 roasted and peeled hot green New Mexican chiles, stems and seeds removed

  • 4 strips raw bacon

  • 2 tablespoons each red, white, and black peppercorns

  • 2 tablespoons Caribbean habanero sauce

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 1/2 teaspoon garlic powder

Instructions

Slice the steaks horizontally to create a pocket. Do not cut all the way through the steak. Place a green chile in each of the pockets. Wrap a strip of bacon around each steak horizontally and secure with a toothpicks.

Place the peppercorns in a towel and pound with a hammer or mortar until roughly crushed. Press the pepper into each side of the steak.

Combine the habanero sauce, Worcestershire sauce, soy sauce, vinegar, and garlic. Place the steaks in a non-metallic pan, pour the marinade over the meat, and marinate in the refrigerator for a couple of hours. Bring the steaks to room temperature before grilling.

Grill the steaks over a medium-hot fire for about 12 to 16 minutes, turning often, for rare, and 8 to 10 minutes for medium rare. For medium-rare steaks, the internal temperature should be 150 degrees F. Feel free to slice it to check on doneness.

Variation: For those not enamored of peppercorns, omit and wrap the steaks in peppered bacon.

New Mexico Green Chile Salad

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The versatility of canned green chile is demonstrated in this delicious salad.

Ingredients

  • Mixed greens, such as Romaine, butter lettuce, or spinach

  • 1 hard-boiled egg, peeled and sliced

  • 1/4 cup canned green chile strips

  • 1 chicken breast (boned and skinless), marinated in teriyaki sauce and grilled, and cut into 6 long, thin pieces

  • 1/4 cup guacamole (or 4 ripe avocado slices)

  • 2 tablespoons salsa of choice

  • 6 tostada chips

  • 1/4 cup cooked garbanzo beans

  • 2 tablespoons chopped green onions

  • 2 tablespoons diced tomatoes

  • Grated cheddar cheese for garnish

Instructions

Place the greens on 2 plates and cover them with the hard-boiled egg slices. Place the chile strips and chicken strips alternately on top of the egg slices. To finish, scoop the guacamole on top, followed by the salsa on top of the guacamole. Crown each with 3 tostadas stuck into the guacamole. Sprinkle the salad with the beans, onions, and tomatoes and garnish with the cheese.

 

Green Chile Scones

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These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon baking powder

  • 1/3 cup chopped canned green chile

  • 2 cloves garlic, minced

  • 1 cup plus 2 tablespoons whipping cream, divided

Instructions

Preheat the oven to 425°F.

In a bowl, mix together the flour, salt, and baking powder. Add the chile, garlic, and 1 cup of the cream and stir until a soft dough forms. Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.

Divide the dough into two pieces. Pat each piece out to a 10-inch circle on an ungreased cookie sheet. Brush the top of each circle with the remaining cream.

Bake for 15 minutes or until golden brown. Cut each circle into 8 wedges before serving.