Rating: 3 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

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Credit: Annabelle Breakey

Recipe Summary test

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • *Canned Hatch green chiles are available in some grocery stores.

  • Note: Nutritional analysis is per burger.

Nutrition Facts

693 calories; calories from fat 51%; protein 34g; fat 39g; saturated fat 13g; carbohydrates 50g; fiber 2.7g; sodium 1263mg; cholesterol 103mg.
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