Green Chile Cheeseburger
A juicy beef patty topped with fire-roasted green chiles and melted cheese, bringing bold New Mexican flavors to the classic backyard burger. The smoky, mildly spicy chiles cut through the richness of the beef for a perfectly balanced bite every time.
For 4 servings
- prep · ~17 min
Roast the green chiles.
1.Place whole green chiles directly over a gas flame or under a broiler.2.Turn occasionally until skin is blackened and blistered all over (5-7 minutes).3.Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.4.Peel off the charred skin, remove stems and seeds, then slice into strips.TIPDon't rinse the chiles after roasting — you'll wash away the smoky flavor. - mix
Form and season the patties.
1.Divide ground beef into 4 equal portions (6 oz each).2.Gently shape each into a patty slightly wider than the buns.3.Press a shallow dimple into the center of each patty with your thumb.4.Season both sides evenly with salt, garlic powder, and black pepper.TIPHandle the meat as little as possible — overworking makes patties dense and tough. - grill · ~7 min
Grill the patties.
1.Preheat grill to medium-high heat (about 400°F).2.Place patties on the grill and cook without moving for 4 minutes.3.Flip and cook another 3 minutes for medium doneness.4.Check internal temperature reaches 160°F for food safety.TIPDo not press down on patties with the spatula — it forces out the juices. - assemble · ~2 min
Melt the cheese and toast the buns.
1.Top each patty with a generous pile of roasted green chile strips.2.Lay a slice of cheese over the chiles and close the grill lid for 1 minute until melted.3.Place buns cut-side down on the grill for 30-45 seconds until lightly toasted. - assemble · ~1 min
Assemble the burgers.
Spread mustard or mayo on the toasted bottom bun if using. Place the patty with chiles and cheese on top. Add lettuce, tomato slice, and onion rings. Crown with the top bun and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 80/20 ground beef for the juiciest patties that won't dry out on the grill.
- 2Press a shallow dimple in the center of each patty to prevent it from bulging into a ball as it cooks.
- 3Roast and peel the chiles yourself for the deepest smokiness—canned chiles lack the charred flavor.
- 4Let the roasted chiles steam under plastic wrap for 10 minutes to make peeling effortless.
- 5Don't rinse the peeled chiles or you'll wash away the smoky, roasted oils.
- 6Place the cheese on the patty while the grill lid is closed so it melts evenly over the chiles.
- 7Toast the buns cut-side down on the grill for 30 seconds to add crunch and prevent sogginess.
Adapt it for your goals.
Smash-Style
Cook patties as thin, crispy smashes on a flat-top griddle, then top with chiles and cheese. This gives you more browned, crunchy edges in less time.
Double PattyDouble-Patty
Make 8 thin patties instead of 4, stack two per bun with chiles and cheese between them. Doubles the meat-to-chile ratio for a heartier bite.
Turkey SwapTurkey Swap
Swap ground beef with 93/7 ground turkey and season generously with cumin and smoked paprika. A leaner, lighter option that still pairs well with the chiles.
Why this is on our healthy list.
Rich in Protein
Each 6-ounce beef patty provides a substantial amount of high-quality protein essential for muscle repair and satiety.
Vitamin C from Chiles
Green chiles are an excellent source of vitamin C, which supports immune function and collagen production.
Moderate Carbohydrates
Using a bun and fresh vegetables keeps the carb count moderate, making this burger suitable for balanced meals.
Frequently asked questions
Yes, but you'll lose the smoky, charred flavor that makes this burger distinctive. If using canned, drain them well and pat dry to avoid a watery burger.
