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New Mexico Green Chile Burgers with Avocado, Red Pepper and Corn Topping

New Mexico is known for its green chilies, as common on the table in that state as ketchup and mustard is everywhere else. There is a yearly festival held in Hatch, which is the Chile capital of the United States. After spending many years I came across one of the best Green Chile burgers at the Owl Café near Socorro. This burger is my rendition of that favorite.



Green Chile and Tomatillo Salsa

3 ounces whole green chilies
3 ounces whole tomatillos-diced
1 each jalapeno pepper-stem removed and cut up, more if desired
1 each Serrano pepper- stem removed and cut up, more if desired
1 medium tomato-diced
7 ounces diced cilantro
1 cup chopped onion
3 cloves garlic
1/4-teaspoon kosher salt
1-teaspoon limejuice

Avocado, Red Pepper and Corn Topping
2 small Avocado-ripe
1 red bell pepper
3 ounces sweet corn kernels
2 tablespoons chopped cilantro
2 teaspoons lime juice
1/2-teaspoon kosher salt


36 ounces Ground chuck, 22-24% fat
3 cloves minced garlic
1 1/2 teaspoons ground cumin
3/4-teaspoon ground Mexican oregano
3/4 teaspoon New Mexico (hot) ground red chile pepper
1 1/2 teaspoons kosher salt
3/4-teaspoon black pepper
6 tablespoons fresh diced Cilantro
3 tablespoons Lea & Perrins Worcestershire Sauce
3 whole canned green chilies-cut into 6 pieces
6-deli slices pepper jack cheese
6 each hamburger buns

2 tablespoons vegetable oil, for brushing grill



Preheat your gas grill to medium- high or a charcoal grill to medium- hot.

To make the Green Chile-Tomatillo salsa, combine all ingredients in a food processor or blender and puree. The salsa should be slightly chunky.

To make the Avocado, Red Pepper and Corn topping slice the avocado and red bell pepper into small bite-sized pieces and place in a container with a lid. Add the corn, cilantro, limejuice and salt to the container and toss to mix. Be sure to keep the container covered if making the topping ahead of time to prevent the avocado from turning brown.

To make the patties, combine the ground chuck, minced garlic, ground cumin, ground Mexican oregano, New Mexico ground red chile pepper, kosher salt, black pepper, diced cilantro, and Lea&Perrins Worcestershire sauce in a large bowl. Shape into 6 patties, each a little larger than your hamburger bun, being careful not to compress the meat too much. Using a fork to flatten the patties can help. Cover the patties with plastic wrap and set aside.

When your grill is hot, brush the grill rack with oil.

Place the patties on the grill, cover, and cook, turning once until done to preference, 5-7 minutes on each side for medium. During the last three minutes of grilling, place ½ green chile on each patty and top with a slice of pepper-jack cheese. Cover the grill. The last two minutes of grilling, place the buns, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread each side of a toasted bun with the Green Chile-Tomatillo salsa. Place the patty cheese side down on the bottom bun. On the top of the patty place an equal amount of the avocado, red pepper and corn topping. Add the hamburger bun top and serve.