Green Chile Cheeseburger

Name: Green Chile Cheeseburger
Yield: serves 4
Ingredients: 1 medium poblano chile, roasted, peeled, seeded, and thinly sliced (see page 250); 2 Hatch chiles, roasted, peeled, seeded, and thinly sliced (see page 250); 1 serrano chile, roasted, peeled, seeded, and thinly sliced (see page 250); 1/4 cup red wine vinegar; 1 tablespoon honey; 2 tablespoons extra virgin olive oil; 3 tablespoons chopped fresh cilantro; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 1 1/2 pounds ground chuck (80 percent lean); 4 hamburger buns, split and lightly toasted; Queso Sauce (recipe follows); Pickled Red Onion (page 117); 12 blue or yellow corn tortilla chips, coarsely crushed; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 cup whole milk, or more if needed; 3/4 pound Chihuahua or Monterey Jack cheese, coarsely grated (about 3 cups); 3 tablespoons freshly grated Parmesan cheese; Kosher salt and freshly ground black pepper; (makes 2 1/2 cups)

December 14, 2011

Unknown to the majority of this country, the green chile cheeseburger is a beloved culinary treasure of New Mexico. Having been there and sampled my share, I know exactly why New Mexicans love it as they do, and that’s why I had to bring my own version to New York. With its fresh bite, the Hatch chile is a favorite in New Mexico, where there is a whole festival celebrating the hometown crop. I like to add some heat to my green chile relish with roasted serranos and use milder, peppery poblano chiles to round out the mix. Tossing the chiles with acidic red wine vinegar and vibrant cilantro ensures a nice freshness to balance the creamy, decadent cheese sauce. Add some bright color and flavor with pickled red onions and some salty crunch with blue tortilla chip crumbles, and you’ve got a burger worth serving to even the toughest New Mexico critics.

Recipe notes

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