How to Make the Perfect New Mexico Green Chile Cheeseburger
American Southwest · Medium · 35 min · 4 servings
A bold and smoky burger topped with roasted Hatch green chiles and melted pepper jack cheese on a toasted brioche bun. This New Mexico classic delivers heat, flavor, and satisfying richness in every bite.
Why this recipe works
This New Mexico Green Chile Cheeseburger recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 lbs ground beef 80/20
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 whole Hatch green chiles roasted and peeled
- 4 slices pepper jack cheese
- 4 whole brioche burger buns
- 2 tbsp mayonnaise
Step by step instructions
Step 1: Roast the Green Chiles
Place whole chiles directly over a gas flame or under the broiler, turning with tongs until the skin is blackened and blistered on all sides. Place in a covered bowl for 10 minutes to steam, then peel, seed, and slice them open flat.
Step 2: Form the Patties
Divide ground beef into four equal portions. Gently form each into a patty about three quarters of an inch thick, pressing a slight dimple in the center with your thumb. Season both sides with cumin, salt, and pepper.
Step 3: Grill the Patties
Heat a grill or cast iron skillet to high heat. Cook patties for 3 to 4 minutes on the first side without moving them. Flip once and cook 3 more minutes. Do not press the patties with a spatula as this squeezes out the juices.
Step 4: Add Chile and Cheese
In the last 90 seconds of cooking, place a roasted green chile slice on each patty followed by a slice of pepper jack cheese. Cover the pan or close the grill lid to melt the cheese fully.
Step 5: Toast and Assemble
Toast the brioche buns cut side down on the grill or in a dry skillet until golden. Spread mayonnaise on the bottom bun, add the patty with chile and cheese, and serve immediately while hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Hatch green chiles → canned roasted green chiles or poblano peppers
- pepper jack cheese → Monterey Jack or white cheddar
- brioche buns → potato rolls or sesame seed buns
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the steaming step after roasting makes it very difficult to peel the chile skins
- Pressing down on patties while grilling forces out moisture and results in dry burgers
- Adding cheese too early causes it to burn before the patty is fully cooked
Nutrition facts
Per serving: 680 calories, 42g protein, 38g carbs, 38g fat, 2g fiber.
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