Best 3 Throwdowns Green Chile Cheeseburgers Recipes
**Indulge in the tantalizing flavors of Throwdowns' Green Chile Cheeseburgers, a symphony of zesty, cheesy, and juicy sensations.**
Crafted with a blend of ground beef and pork, these burgers are seasoned to perfection and topped with a generous helping of roasted green chiles, melted cheese, and crispy bacon. Perfectly complemented by a soft, pillowy bun, each bite is a harmonious balance of spice, richness, and savory goodness. And to elevate your culinary experience, the article unveils a collection of irresistible recipes that enhance the burger's delectable flavors. From the classic green chile sauce, a fiery and flavorful condiment, to a selection of mouthwatering burger toppings, such as creamy avocado slices, tangy pickled red onions, and smoky chipotle mayo, these recipes transform the Green Chile Cheeseburger into a customizable culinary masterpiece. Embark on a tastebud adventure as you explore the diverse recipes featured in this article, each adding a unique dimension to the iconic Green Chile Cheeseburger.
GREEN CHILE CHEESEBURGERS
Steps:
- Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
- Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
- 2 poblano chiles, grilled, peeled, seeded, and chopped
- 1 medium white onion, grilled and chopped
- 1 to 2 cloves garlic, chopped
- 2 tablespoons chopped fresh epazote, or fresh oregano leaves
- 1/4 cup cold water
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.
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
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 482 calories, Fat 26g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 552mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.
GREEN CHILE CHEESEBURGER DELUXE
In New Mexico, where many traditional dishes contain roasted green chiles, it's only natural that hamburgers get the chile treatment, too. If you don't have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños - a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of "queso amarillo" will do, but domestic Monterey Jack or Muenster may be even better.
Provided by David Tanis
Categories dinner, lunch, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
- Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
- Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
- Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile "fillets" with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
- Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
- If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
- If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
- Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 8 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- For the green chile cheeseburgers, use a combination of ground chuck and ground brisket for a flavorful and juicy patty.
- Season the patties generously with a blend of chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- For a smoky flavor, cook the patties over a charcoal grill or in a cast iron skillet.
- Toast the buns before assembling the burgers for a crispy texture.
- Use a sharp knife to slice the avocado for clean and even slices.
- For the roasted poblano guacamole, roast the poblanos until the skin blisters and chars, then remove the skin and seeds.
- Mash the poblanos with avocado, red onion, cilantro, lime juice, salt, and pepper until well combined.
- For the crispy onion strings, cut the onions into thin strips and coat them in a mixture of flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Deep fry the onion strips in hot oil until golden brown and crispy.
- For the spicy ketchup, combine ketchup, sriracha, chili powder, cumin, garlic powder, onion powder, salt, and pepper in a saucepan.
- Heat the mixture over medium heat, stirring constantly, until well combined and heated through.
Conclusion:
These recipes offer a delicious and satisfying meal that is perfect for a summer cookout or a casual get-together. The green chile cheeseburgers are packed with flavor, the roasted poblano guacamole adds a creamy and smoky touch, and the crispy onion strings provide a crunchy contrast. The spicy ketchup adds a bit of heat and tang to the burgers. Overall, these recipes are sure to be a hit with everyone who tries them.
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