New Mexico Green Chile and Frito Burgers

Annabelle Breakey

Chiles spice up these burgers three ways: grilled, in the pepper jack cheese, and in the chipotle mayo. If you have access to fresh Hatch chiles from New Mexico, which are meaty and full-flavored, by all means use them, but feel free to substitute readily available Anaheims or use canned chiles.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 693
  • Calories from fat: 51%
  • Protein: 34g
  • Fat: 39g
  • Saturated fat: 13g
  • Carbohydrate: 50g
  • Fiber: 2.7g
  • Sodium: 1263mg
  • Cholesterol: 103mg

Ingredients

  • 1 pound ground chuck
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 teaspoons vegetable oil, divided
  • 2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
  • 4 slices (4 oz.) pepper jack cheese
  • 2 cups Fritos
  • 3 tablespoons mayonnaise
  • 2 teaspoons chipotle barbecue sauce
  • 4 kaiser rolls, split

Preparation

  1. 1. Heat grill to medium (350° to 450°). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.
  2. 2. Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.
  3. 3. Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.
  4. 4. Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.
  5. *Canned Hatch green chiles are available in some grocery stores.
  6. Note: Nutritional analysis is per burger.
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