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Green Chile Burger with Garlic Lime Butter

This burger is a great mix of cheddar, green chiles, onions, garlic and ground chuck. I like the idea of this burger so much I wanted to create a variation without the masa bun and with the addition of crisp green leaf lettuce. I wanted the focus of this burger to be the green chile and onion sauce.

Ingredients 

Patties:
2 tablespoons butter for pan
2 4oz cans chopped green chiles
1 small red onion, minced
4 tablespoons chopped garlic
2 teaspoons kosher salt
1 teaspoons fresh ground black pepper
2 teaspoons paprika
2 pounds ground chuck
2 tablespoon chopped cilantro
1 cup shredded sharp cheddar cheese
Green Chile Sauce:
½ cup gluten free chicken broth
1/2 of the sautéed green chile and onion mixture
Salt and pepper to taste
Vegetable oil for brushing on grill rack
6 sharp cheddar slices
Garlic Lime Butter:
6 tablespoons butter
Juice of ½ lime
1 tablespoon minced garlic
6 sour dough rolls, split
6 green leaf lettuce leaves

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make patties, add butter to a preheated grill safe saucepan, melt. Add green chiles, onion, and garlic. Sauté until onions are soft. Stir in salt, pepper, and paprika and let simmer 5 minutes. Divide mixture in half and place half of the mixture into a large bowl. Add ground chuck, cilantro, and shredded sharp cheddar to the mixture in the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into bun-sized patties. To make the green chile sauce, stir in chicken broth to the sautéed green chile and onion mixture remaining in the saucepan. Being sure to scrape the bottom of the pan to release all the bits of flavor. Add salt and pepper to taste. Simmer until thick. Let the mixture cool, then place in a blender and blend until smooth. Keep mixture covered and set aside until needed. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 5 minutes. Turn the patties and continue grilling about 3 minutes or until done to preference. Turn one more time, add one slice of cheddar cheese on each patty and cook until cheese is melted, about 1-2 minutes. Remove from heat. While the patties are grilling add butter, lime, and garlic to grill safe saucepan, stir. Heat until butter is melted and all ingredients are blended together. During the last few minutes of grilling brush the cut side of the sour dough rolls with the garlic lime butter and place cut side down on the edges of the grill to toast. Remove when the rolls are lightly toasted. To assemble the burgers, lay patties on bottom rolls, evenly cover the patties with the green chile sauce, add one leaf of lettuce, place top roll and serve. Makes 6 burgers.

Comments 

If good quality fresh green chiles are available at your local grocery store substitute them for the canned green chiles. Roast them before using.