Roasted Green Chile Cheeseburgers! This roasted chile cheeseburger is the ultimate Colorado chile cheeseburger. It’s piled high with a beautiful half pound beef patty (Beef, it’s what’s for dinner ;)) and all the fixings you could image. But, the pièce de résistance are the Pueblo green chiles capping it all off! So if you’re looking to up your burger game, this is the way to do it.
For these burgers, we always use roasted Pueblo green chiles. (And lucky for you, you can buy these chiles online and have them shipped right to your door). The great thing about these chiles, once you have them broken down, you can freeze them in ziploc bags and then just pull out whatever you need throughout the year.
I purchased a large bag of Pueblo green chiles from Mauro Farms & Bakery in Pueblo, CO. It was a cool experience too! My mom and I went and bought a large bag together, then we sat and watched as they roasted them on the spot. Once the chiles were roasted we ran home, divided the bag in two, and then peeled, seeded and bagged them for the freezer. And depending on the recipe, I will either take out one or two bags at a time.
Helpful Tips For These Epic Roasted Green Chile Cheeseburgers:
- Pueblo Roasted Green Chiles – These chiles are spicy and pungent and they MAKE this burger what it is! However, if you can’t get ahold of these chiles, you can roast any other long green chile or use jarred roasted green chiles.
- Cheese – We use a spicy pepper jack, cheddar or even this dairy-free option for me at times. I will say though, the spicy pepper jack is amazing with the chile.
- Hamburger Buns – Use a good quality bun like a pretzel bun or something similar. (I try to find gluten-free as much as I can).
- Ground Beef – We like to use 80% lean and 20% fat mix. And we definitely don’t skimp on the portion size either. Each patty is about 1/2 lb each. (Important note: we don’t tightly pack the meat, and once it’s on the grill we leave it alone. If you smash it down, you’ll release all the juices, and the end result will be dry).
- Garlic – Whether I have a fresh garlic head that I mince or the jarred version, I add a good amount of minced garlic to each hamburger patty. This is an important component!
Roasted Green Chile Cheeseburgers
- 2 lbs. Ground Hamburger (20%), formed into 4 patties
- 4-8 Pueblo Green Chiles, roasted, peeled, seeded
- 4 Hamburger Buns, toasted (good quality)
- 4 slices Pepper Jack Cheese, or cheese of choice
- 1 Slicing Tomato, sliced
- 1 Purple Onion, sliced
- Minced Garlic, for topping burgers
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
- Preheat the grill on high heat for about 10 minutes. Turn down to medium right before placing the meat on the grill.
- Divide the meat into four equal portions. Form each portion loosely, and make a deep depression in the center with your thumb.
- Season both sides of the hamburger patties with salt and pepper. Top each with a good amount of minced garlic as well.
- Place on the grill, and cook for a minimum of 8 minutes per side, or until cooked to desired degree of doneness. (Given the thickness of the patties, as pictured, they are cooked for at least 8 minutes a side for medium to medium-well).
- During this time, you can prep the tomato and onion.
- Add the cheese and 1-2 chiles per burger during the last minute of cooking, and close the grill cover to melt the cheese.
- Remove the green chile cheeseburgers to a paper towel lined plate, and toast the hamburger buns.
- Assemble each green chile cheeseburger with a thick slice of tomato and onion, and any other condiments you desire.
- Serve immediately!
For another burger option, please give this a try: