Green Chile Cheeseburger

Why You’ll Love This Recipe

I enjoy how quickly this burger comes together without sacrificing flavor. The green chile adds a smoky, mildly spicy kick that pairs perfectly with the richness of the beef and the creaminess of the melted cheese.

I also appreciate how customizable it is. I can load it up with fresh toppings like lettuce, tomato, and onion, or keep it simple with just mustard and chile. It works well for weeknight dinners, casual gatherings, or whenever I crave a hearty homemade burger.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
Salt
Pepper
4 slices American cheese
1 cup roasted chopped green chile
1 tsp salt
2 tsp garlic powder
Chopped onion
Lettuce
Tomato
Mustard
Hamburger buns

Directions

1. I divide the ground beef into four ¼ lb patties and flatten them to at least 4 inches in diameter so they cook evenly. I sprinkle both sides with salt and pepper.

2. I cook the patties using my preferred method, whether that is on a grill, stovetop skillet, or griddle, until they reach my desired level of doneness.

3. Once the patties are nearly done, I place a slice of American cheese on each one and allow it to melt completely.

4. In a small saucepan, I combine the roasted chopped green chile with 1 teaspoon of salt and 2 teaspoons of garlic powder. I warm it over medium heat, stirring occasionally. I taste and adjust with more salt or garlic powder if needed.

5. To assemble, I place each cheesy patty on a hamburger bun, spoon the warm green chile mixture over the top, and add chopped onion, lettuce, tomato, and mustard as I like. Then I serve immediately and enjoy.

Servings and timing

This recipe makes 4 servings, perfect for a small family meal.

I usually need about 5 minutes for preparation and 15 minutes for cooking, making the total time approximately 20 minutes.

Variations

I sometimes mix a little garlic powder directly into the ground beef before forming the patties for extra flavor. If I want more heat, I add diced jalapeños to the green chile mixture.

For a different twist, I swap the American cheese for pepper jack or cheddar. I also enjoy lightly toasting the hamburger buns for added texture and flavor.

Storage/reheating

If I have leftover patties, I store them in an airtight container in the refrigerator for up to 3 days. I keep the toppings separate to maintain freshness.

To reheat, I warm the patties in a skillet over medium heat or in the microwave until heated through. I reheat the green chile mixture in a small saucepan or microwave before assembling the burger again.

FAQs

Can I Use Fresh Green Chiles Instead Of Roasted?

I can use fresh green chiles, but I prefer roasting them first to enhance their smoky flavor and soften their texture.

What Is The Best Fat Content For Ground Beef?

I like using 80/20 ground beef because it stays juicy and flavorful while cooking. Leaner beef can work, but I find it slightly less tender.

Can I Grill These Burgers?

Yes, I often grill them over medium-high heat. I make sure the grill is well preheated and lightly oiled to prevent sticking.

How Do I Keep The Burgers Juicy?

I avoid overworking the meat when forming patties and resist pressing down on them while cooking. This helps retain their natural juices.

Can I Make The Green Chile Sauce Ahead Of Time?

Yes, I prepare the green chile mixture in advance and store it in the refrigerator for up to 3 days. I simply reheat it before serving.

Conclusion

I find this Green Chile Cheeseburger to be a quick and flavorful way to elevate a classic burger. The melted cheese and warm green chile create a bold, satisfying bite every time. Whenever I want a simple meal with a little extra kick, this is one of my favorite burgers to make.