This burger has been a family favorite in our house for over fifteen years—and it never gets old. My husband first tasted one during a trip to New Mexico in 2008, and he talked about it nonstop for weeks. So I did what any determined home cook would do: I recreated it in our own kitchen.
Green chile burgers aren’t fancy. They’re all about bold flavor, not complicated technique. All you need is quality ground beef, flavorful green chiles, and a little patience to let everything come together. My teens ask for these at least twice a month—which says a lot.
Living in the Midwest, sourcing good green chiles was tricky at first. I’ve tested nearly every brand on the shelf. Hatch is a reliable go-to if you can find it. 505 is great too. And when I’m in a pinch, even the canned ones from the Mexican aisle will do—though they’re not quite the same.
🛒 Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef (80/20 blend) | 1 lb |
| Salt & black pepper | To taste |
| American cheese slices | 4 |
| Chopped green chiles | 1 cup (Hatch or 505 preferred) |
| Salt | ½ tsp |
| Garlic powder | ½ tsp |
| Hamburger buns | 4 |
| Optional toppings | Lettuce, tomato, onion, pickles, mayo, mustard |
👨🍳 Instructions
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