I’ve got a road trip on the mind. While we are staying home this summer, we can still travel with our recipes. One of my favorite cheeseburgers in my life came from a little dive bar in New Mexico- a roasted green chile cheeseburger. Fire roasted Hatch Chiles are so flavorful, with a depth of fiery flavor that can be mild-hot, depending on your preference. I recreated this burger at home, adding some chiles to the ground meat, adding some to a mayo burger sauce, and grilling over charcoal. This burger is quick on time, and big on flavor. Let’s dig in!

Instructions

1. Bring your charcoal to high heat- I grilled my burgers over charcoal in my Akorn Jr. While your charcoal is heating, add ¼ cup green chiles to a pound of ground beef, mix them into the meat, and form four burger patties out of the mixture. Pro Tip: When making burgers, press an indent into the middle of the patty, making a little divot, this allows the burgers to cook evenly and juices to distribute evenly. Season both patties with salt & pepper.

2. Scrape your grates until they’re clean, and once your coals are hot, add your patties to the grill. Cook on each side for 5 minutes. After you flip your burgers, add slices of cheese and close grill lid to make sure cheese gets melty, it’s the best part!

3. Mix Mayo, salt and pepper, & the remaining hatch chiles to create your burger sauce. Layer buns with shredded cabbage, green chile burger sauce, and burgers. Serve hot ,and enjoy!