Green Chile Cheeseburger

The story

A Southwestern burger where roasted chile brings smoke, fruit and heat.

Ingredients

• Base
• 2 piece piece burger bunssplit
• Dairy
• 80 gram cheddar cheesesliced
• 30 gram mayonnaise
• Main
• 2 piece piece lettuce leaves
• Protein
• 350 gram beef mince20 percent fat if possible
• Seasoning
• 90 gram roasted green chilliespeeled and chopped
• Vegetables
• 40 gram onionthinly sliced
• 80 gram tomatosliced

Method

1. Shape patties

   Divide beef into 4 loose balls and press into patties slightly wider than the buns. Season the outside only.

   Look for: Patties should look loosely packed, not compressed. Tip: A little fat in the beef keeps the burger juicy. Avoid: Do not overwork the mince or burgers turn dense.

2. Cook the burgers

   Cook on a hot griddle or pan at about 220 C / 430 F for 3-4 minutes per side.

   Look for: Edges should brown and juices should bead on top before flipping. Tip: Flip once for the best crust. Avoid: Do not press the burger with a spatula.

3. Melt cheese and chillies

   Top with roasted green chillies and cheese. Cover for 1 minute until melted.

   Look for: Cheese should drape over the chillies. Tip: New Mexico-style green chillies are the signature flavour. Avoid: Do not add watery chillies without draining them.

4. Build the burger

   Toast buns, spread mayonnaise, add lettuce, tomato, burger and onion.

   Look for: The burger should be stacked but not sliding apart. Tip: Keep toppings simple so the chilli and beef lead. Avoid: Do not bury the green chilli under too many sauces.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.