Throwdown's Green Chile Cheeseburgers

In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.

TOTAL TIME: 5 hr 5 min
Prep: 35 min
Inactive Prep: 4 hr
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

QUESO SAUCE:
    GREEN CHILE RELISH:
    • 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
    • 2 Hatch chiles, roasted, peeled, seeded and thinly sliced
    • 1 serrano chile, roasted, peeled, seeded and thinly sliced
    • 1/4 cup red wine vinegar
      PICKLED RED ONIONS:
      • 1 tablespoon kosher salt
      • 1 medium red onion, peeled, halved and thinly sliced
        BURGERS:
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        Directions

        For the queso sauce:
        Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.

        For the relish:

        Combine all ingredients in a bowl and season with salt and pepper, to taste.

        For the pickled red onions:

        Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.

        For the burgers:

        Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.

        Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.

        Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.
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