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Green Chile Cheeseburger Modified: September 2, 2009 at 10:32 am •  Published: September 2, 2009
2 pounds 80-20 ground chuck

2 cups warm green chile sauce (recipe at right)

8 slices queso fresco, mozzarella or provolone

Salt and pepper

8 toasted buns

→Divide beef into equal-size balls and flatten into patties. Use thumb to make an impression in the center. Salt and pepper both sides.

→Grill on each side 4 to 5 minutes over medium-high heat, being careful to avoid flare-ups.

→Add a slice of cheese for the final minute. Once cheese is melted, transfer to bun. Top each patty with ¼ cup green chile sauce.

Cook’s note: I like to make a simple guacamole as the condiment to cut through the blaze. Mash an avocado, add half a diced tomato and one clove of garlic mashed into paste with a half-teaspoon of salt. Squirt with a little lemon or lime, and you’ve got it. If you don’t want to go to the trouble, some cream or mayo helps cut through the heat.

Source: Dave Cathey.

Green Chile Sauce
10 Hatch green chiles (as they ripen, they turn red and get hotter), roasted, peeled, seeded and diced

½ medium onion, charred and finely diced

4 cloves garlic, mashed into paste with 1 teaspoon Kosher salt

1 carrot, grated

1 teaspoon toasted ground cumin

1 teaspoon toasted ground tellicherry black pepper

1 teaspoon toasted ground white pepper

2 cups chicken broth

2 tablespoons vegetable oil

→Heat cast-iron skillet on medium high. More green chile recipes can be found on the Food Dude blog


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