This spicy green chile cheeseburger is inspired by the green chile movement of New Mexico. The beef is seasoned with a Mexican-inspired blend of fragrant spices like cumin, smoked paprika and chile powder and is topped with fiery melted pepper jack cheese, and fresh tomatoes.
Special note: If the green hatch chiles taste too spicy straight out of the jar or, feel free to throw them on the griddle next to the burger to release some of their heat or mix them with some mild salsa verde to make them more suitable for your palate.
- 1/8 tsp. cumin
- 1/8 tsp. chile powder
- 1/8 tsp. salt
- 1/8 tsp. garlic powder
- 1/8 tsp. paprika (smoked)
- 1/3 lb. ground beef (grass fed)
- 1/2 tbsp. oil
- 1 brioche bun
- 1/2 tbsp. mayo
- 1 tbsp. green chiles
- 2 slices pepper jack cheese
- 2 slices tomato (beefsteak)
- 1 pinch of salt
Begin by mixing the cumin, chile powder, salt, garlic power, and smoked paprika in a small dish.
Form the meat into a patty shape, pressing down in the middle so that it's got a dent in the middle. Sprinkle all sides with the seasoning salt and set aside,
Grill or heat a skillet over medium high heat. Add the seasoned beef patty and cook for a few minutes on each side, trying to only flip once, until the burger is cooked to your likeness.
When the meat is done, remove the cast iron from the heat, leaving the patty inside - and place 2 slices of the pepper jack cheese to the top of the patty, cover with a lid or tinfoil and let the residual heat melt the cheese for a few minutes.
Once the cheese starts to soften and ooze down, place the green chiles on top of the burger and put the lid back on.
Meanwhile, toast the bun under the broiler - being extra careful not to let the brioche burn.
Once the bun is toasted, smear each interior side with a half the mayo and add the green chile pepper jack patty to the bottom of bun. Top with tomatoes, a sprinkle of salt and the top half of the brioche bun.
Serve immediately and enjoy!