Prep 20 mins
Cook 35 mins
A great burger with toppings that lend a chile induced kick to the taste buds. The New Mexico Chile that is used in this recipe has a mild to medium hot flavor that is similar to an Anaheim Chile, but is a bit hotter. If you prefer a little more heat then the New Mexico Chiles use Poblano Chiles instead. This recipe was adapted from the king of the grill, Steven Raichlen's Burgers. Serve these spicy burgers with ale that accents the underlying flavors in the food while still quelling some of the chilies heat such as Harpoon India Pale Ale or for a complimentary beer that is light on the palate try a Shiner Bock.
- olive oil, for brushing
- 4 unpeeled garlic cloves
- 680.38 g new mexico peppers or 680.38 g anaheim chilies or 680.38 g poblano chiles
- 22.18 ml finely chopped cilantro
- 2.46 ml ground cumin
- 14.78 ml fresh lime juice
- 2.46 ml dried oregano, crumbled
- 59.14 ml water
- kosher salt & freshly ground black pepper
- 236.59 ml sharp white cheddar cheese, shredded
- 680.38 g ground sirloin, at room temperature
- 4 hamburger buns, good quality
- Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
- Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
- Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
- Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.
if your on food stamps then ground beef works has well i tried this the original way but as well but cheap way works as well
YUMMO! Enjoyed by all! I like my salsa verde raw not cooked so I skipped simmering it. I did grill the peppers and the garlic a whole bulb. I used yellow cheddar. I think I`ll give the verde a try with grilled tomatillos. Thanks!