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Green Chile Cheeseburgers

January 11, 2012

Finally, something that’s not soup, right?  Here’s a great dish for anytime of the year, and

green chile cheeseburger

is fast enough for a weeknight.  I found this recipe in a Saveur magazine, which I really love.  It’s a classic dish with roasted green chiles and melty cheese.  I used ground turkey instead of beef, but either will work.  I served this with some sweet potato fries for a good old-fashioned burger and fries meal.  Serves 4.


1 1/2 -2 lb. ground turkey (depending on how large you like your burgers)

1 T plus 1 1/2 t New Mexico chile powder (or substitute ancho chile)

1 1/2 t ground cumin

Kosher salt and freshly ground blackpepper, to taste

1/3 c mayonnaise

2 T ketchup

4 cloves roasted garlic, mashed to a paste

2 T canola oil

6 roasted poblano chiles, peeled, stemmed, seeded, and roughly chopped (do this by blackening the whole chiles over a gas flame, putting them in a covered bowl, then skinning them)

4 slices cheddar cheese (I used shredded Mexican cheese blend)

4 hamburger buns


In a bowl, combine the ground turkey, 1 T chile powder, cumin, and salt and pepper.  For into four patties and chill.  Whisk the remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl and refrigerate sauce until needed.

Heat oil in a cast-iron skillet over medium heat.  Working in 2 batches, cook the patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare (less if you used less meat).  Top each patty with 1/4 of roasted chiles and cheese and cover the pan with a lid to melt the cheese.  To serve, place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve immediately.

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