Green Chile Cheeseburgers

I recently received my latest edition of Saveur magazine. In combing through the beautiful pages and reading the timeless, bountiful recipes, I came across one for Green Chile Cheeseburgers.  The picture and recipe looked mouth-watering and beautiful. Celebrating summer’s southwest chile peppers, this recipe captures the essence of roasted New Mexico chiles. And yes, I used the correct chiles this time so the recipe was fantastic!Instead of ground chuck, I used my standard ground Wagyu beef.  Wagyu has such an amazing flavor so I sprinkled the cumin, chile powder, salt, and pepper on both sides instead of mixing it thoroughly.  The creaminess of the spicy chile powder and roasted garlic mayonnaise sauce, coupled with the green chilies encapsulated in the warmth of nutty swiss and melted cheddar, were a perfect compliment to this gourmet dish.

Green Chile Cheeseburgers
by Saveur
Photo: Penny De Los Santos

2 lb. ground chuck
1 tbsp., plus 1 1/2 tsp. New Mexico chile powder
1 1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
1/3 cup mayonnaise
2 tbsp. ketchup
4 cloves roasted garlic, mashed to a paste
2 tbsp. canola oil
6 roasted New Mexico chiles, peeled, stemmed, seeded, and roughly chopped
4 slices cheddar cheese
4 slices Swiss cheese
4 brioche buns, split and toasted

In a bowl, combine chuck, 1 tbsp. chile powder, cumin, and salt and pepper; form into four 8-oz. patties and chill. Whisk remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.

Heat oil in a 12″ cast-iron skillet over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with 1/4 of roasted chiles and 1 slice of each cheese; cover with lid to melt cheese. To serve, place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve immediately.

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