Roasted Green Chili Cheeseburger
Colorado folks may recognize this as their flagship burger, highlighting roasted green chilies. If you are a fan of spicy, grab two cans of hot and leave the mild for the kids.
Roasted green chilies pack the most flavors, look for hatch chilies if available in your area.
Recipe courtesy of the Certified Angus Beef ® Brand
2 tablespoons butter
1/2 cup diced onion
2 cloves garlic, minced
1 ½ teaspoons kosher salt, divided
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 fresh Hatch or Anaheim chili peppers or 2 (4-ounce) cans diced roasted green chilies
1/2 cup water
1/2 teaspoon black pepper
4 slices white American cheese
4 teaspoons yellow mustard
2 cups shredded iceberg lettuce
4 hamburger buns
- If using canned green chilies, skip to step 2. For fresh green chilies, roast peppers over a flame or under a broiler until skins turn black. Place blackened chilies in a mixing bowl then cover with plastic wrap for 5 minutes. Using a paper towel, remove burnt skins then discard the skins. Once the skins are removed, slice the tops off the chilies, remove seeds and dice, this should yield a scant 3/4 cup.
- Next, melt butter in a 2-quart sauce pan over medium heat, adding onion as well as garlic and 1/2 teaspoon of salt. Saute 4-5 minutes or until onions become translucent. Stir in cumin and flour then cook an additional 1-2 more minutes. Add both cans of green chilies, or fresh chilies, and stir for another minute.
- Stir water into chili mixture while constantly stirring, reduce heat to low and simmer for 5 minutes then remove from heat and keep warm.
- Season burgers on both sides with remaining salt and black pepper. Pan sear or grill burgers over medium high heat for 4-5 minutes on one side, then flip and top each burger with green chili sauce and cheese slices. Cook an additional 4-5 minutes or until the internal temperature is 160°F.
- Spread 1 teaspoon of yellow mustard on the bottom of each bun then top with shredded lettuce, burgers and the top of the bun.