The journey begins at home, they say, so after writing about my search for the perfect green chile cheeseburger, it only seemed fair that I write about my version. It is based on my observations over the years. It is what I like, so I make no claims for its being in the “best” category, and I certainly would not think of entering it in any contest. I will leave that to the pros.
The first essential is roasted green chiles. You can buy them canned or frozen, but in New Mexico this is green chile season, so there are roasters at the farmers market, and farmers from Hatch and Chimayo (Hatch’s chief competitor) bring gunny sacks filled with green chiles along with roasting cages and butane burners to parking lots all over the city. They will roast as many as you want, and then it is up to you to peel them, cook with them, and put them up for the winter ahead.
Alternatively, you can roast the few that you need for a recipe at home. There are lots of ways to do that: you can roast them under the broiler in your oven; you can use your outdoor grill. The problem with that is that the wonderful roasting smell will draw neighbors and even strangers to your back yard; you can roast chiles over a gas flame; but my favorite way is to use a chile roasting grill that I purchased years ago at the Santa Fe School of Cooking. I like it so much that I have given many of them to friends on my gift list.
The second essential is to have a tasty melting cheese. Asadero is my favorite, but mozzarella, Monterey jack, cheddar, Emmental, or even Gruyère will also work. The important thing is to make sure that whatever cheese you use, the finished product is as gooey as you can make it.
The third essential is the bun, You should use the very best quality bun you can find. Kaiser rolls are good. Hamburger buns in the cello wraps are not good, but if that is all you can find, it will have to do.
Finally, of course, the most essential ingredient is the meat. I use ground beef with 93% lean, but whatever your favorite might be – from 85% to ground sirloin – will work. You should plan on anywhere from 4 to 8 ounces of meat per burger. I do a couple of things that are considered heretical. First, I incorporate seasoning – salt, pepper, red pepper if you wish – into the meat. With burgers that big, I don’t think salt or pepper can find their way into the middle and the finished burger tastes bland. Second, that means you will have to mix the meat lightly before you shape the burgers. Just try hard not to compress the meat too much. Third, frying the burger in a cast-iron pan or on a flat grill yields a texture that is tastier to me than from a grill
One tool that helps a lot, especially if you make half-pound burgers, is an instant-read probe thermometer. It will take 7-10 minutes or longer on each side to get the right doneness, and the old thumb-pressure trick may not work as well as you are used to with steaks and smaller burgers. Here are some temperature suggestions: Rare – 130°F (54 °C); Medium-Rare – 135°F (57 °C); Medium – 145°F (63°C); Well Done – 150°f ( 66°C). IMPORTANT: If you are worried about possible risks with undercooked ground beef, cook longer and adjust your temperature accordingly.
Sauce and extras like thick slices of onion and tomatoes, pickles, and lettuce are your option.
- 2 – 4 fresh Hatch green chiles
- 2 teaspoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons ketchup
- 2 -4 good-quality hamburger buns
- 1 pound 93% fresh ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼teaspoon cayenne pepper (optional)
- 2 – 4 slices asadero cheese
- Heat the roasting grill until the screen turns bright red. Place the fresh chiles on the grill, turning them frequently until all sides are evenly charred. Remove from the heat and place in a zippered plastic bag. Allow them to cool. Then, under running water, peel away the charred skin. If you have roasted the chiles evenly, the skin should pull away easily. Remove the stems, slit one side, and remove seeds and ribs. Set aside.
- In a small bowl, mix the mayonnaise, mustard, and ketchup together.
- Butter both halves of the hamburger buns and toast on a dry, hot skillet. Spread both tops and bottoms with the mayonnaise, mustard, ketchup mixture. Set aside.
- Combine the meat with salt, pepper and optional cayenne. Gently divide into 2 or 4 equal portions. Press into patties about the same size as the buns.
- Heat a cast-iron skilled over high heat. When it smokes slightly, add the hamburger patties. Sauté on one side for 7 to 10 minutes. Turn and sauté the other side. Check the temperature with your instant-read probe thermometer.
- About 2 minutes before you are ready to finish the hamburgers, top each with 1-2 roasted green chiles, a generous slice of asadero cheese, and the top half of a hamburger bun. Check the temperature again.
- Transfer the burgers and toppings to the bottoms of the buns and serve immediately.
- Have available sliced onions, tomatoes, pickles, other condiments, and sides of your choice – potato chips, French fires, potato salad, etc., etc.