A big favorite in New Mexico is a juicy hamburger topped with green chile. If you want to go all out, you can add Cheddar and Monterey Jack cheeses and bacon. Some folks add guacamole, and even com chips crushed over the “guac.” Other favorite toppings are salsa and refried beans.
Cooking Time10 min
Total Timeunder 15 minutes
OccasionCasual Dinner Party, game day
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturejuicy, meaty, savory, spiced
Type of Dishhamburger
- 1 teaspoon salt
- Several grinds of black pepper
- 2 pounds lean ground beef (90 percent lean, such as ground sirloin or round)
- 4 hamburger buns
- ½ cup (1 4-ounce can) chopped green chile
- Grated Cheddar and Monterey Jack cheese combination, crisply fried bacon, guacamole, crushed corn chips, refried beans (optional)
Preheat the grill, if using. Add salt and pepper to the ground beef and mix well. Shape into 4 patties, making sure the edges are uniformly thick and smooth.
If pan-searing, heat a heavy, well-seasoned skillet. Add the burgers to the hot grill or skillet and cook for 5 to 6 minutes per side, to the desired doneness. If desired, toast the buns on the grill or in the skillet 2 to 3 minutes before the burgers are done. Top the burgers with the green chile about a minute before they are done. Place the burgers on the bottom half of the buns. Add toppings as desired.
1998 Jane Butel