Green Chile Cheeseburger

Name: Green Chile Cheeseburger
Yield: serves 4
Ingredients: 1 medium poblano chile, roasted, peeled, seeded, and thinly sliced (see page 250); 2 Hatch chiles, roasted, peeled, seeded, and thinly sliced (see page 250); 1 serrano chile, roasted, peeled, seeded, and thinly sliced (see page 250); 1/4 cup red wine vinegar; 1 tablespoon honey; 2 tablespoons extra virgin olive oil; 3 tablespoons chopped fresh cilantro; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 1 1/2 pounds ground chuck (80 percent lean); 4 hamburger buns, split and lightly toasted; Queso Sauce (recipe follows); Pickled Red Onion (page 117); 12 blue or yellow corn tortilla chips, coarsely crushed; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 cup whole milk, or more if needed; 3/4 pound Chihuahua or Monterey Jack cheese, coarsely grated (about 3 cups); 3 tablespoons freshly grated Parmesan cheese; Kosher salt and freshly ground black pepper; (makes 2 1/2 cups)

December 14, 2011

Unknown to the majority of this country, the green chile cheeseburger is a beloved culinary treasure of New Mexico. Having been there and sampled my share, I know exactly why New Mexicans love it as they do, and that’s why I had to bring my own version to New York. With its fresh bite, the Hatch chile is a favorite in New Mexico, where there is a whole festival celebrating the hometown crop. I like to add some heat to my green chile relish with roasted serranos and use milder, peppery poblano chiles to round out the mix. Tossing the chiles with acidic red wine vinegar and vibrant cilantro ensures a nice freshness to balance the creamy, decadent cheese sauce. Add some bright color and flavor with pickled red onions and some salty crunch with blue tortilla chip crumbles, and you’ve got a burger worth serving to even the toughest New Mexico critics.

Recipe information

Yield
serves 4

Ingredients

Green Chile Relish

1 medium poblano chile, roasted, peeled, seeded, and thinly sliced (see page 250)

2 Hatch chiles, roasted, peeled, seeded, and thinly sliced (see page 250)

1 serrano chile, roasted, peeled, seeded, and thinly sliced (see page 250)

1/4 cup red wine vinegar

1 tablespoon honey

2 tablespoons extra virgin olive oil

3 tablespoons chopped fresh cilantro

Kosher salt and freshly ground black pepper

Burgers

1 tablespoon canola oil

1 1/2 pounds ground chuck (80 percent lean)

4 hamburger buns, split and lightly toasted

Queso Sauce (recipe follows)

Pickled Red Onion (page 117)

12 blue or yellow corn tortilla chips, coarsely crushed

QUESO SAUCE

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup whole milk, or more if needed

3/4 pound Chihuahua or Monterey Jack cheese, coarsely grated (about 3 cups)

3 tablespoons freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper

(makes 2 1/2 cups)

Preparation

Step 1
To make the relish, combine the poblano, Hatches, serrano, vinegar, honey, olive oil, and cilantro in a bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. The relish can be made 1 day in advance and refrigerated; bring to room temperature before serving.
Step 2
To cook the burgers, heat a griddle or a large sauté pan over high heat. Add the canola oil and heat until it begins to shimmer.
Step 3
Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
Step 4
Place the burgers on the buns and top each with a few tablespoons of the queso sauce, the green chile relish, pickled onion, and chips. Cover with the bun tops.
QUESO SAUCE
Step 5
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 Chihuahua cheese until melted. Stir in the Parmesan and season with salt and pepper. Thin with additional milk if needed. Keep warm.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

TagsBurger Mexican Latin American American Chile Vegetable Beef Chuck Beef Meat Monterey Jack Cheese Dairy Main Dinner Lunch Nut Free Grilling Cookbooks

Recipe information

Ingredients

Green Chile Relish

Burgers

QUESO SAUCE

Preparation

Step 1

Step 2

Step 3

Step 4

QUESO SAUCE

Step 5

Recipe notes