Cheesy Green Chili Bbq Burgers Recipes

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

Steps:

• Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
• Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
• 2 poblano chiles, grilled, peeled, seeded, and chopped
• 1 medium white onion, grilled and chopped
• 1 to 2 cloves garlic, chopped
• 2 tablespoons chopped fresh epazote, or fresh oregano leaves
• 1/4 cup cold water
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.

Steps:

• Heat greased grill to medium heat.
• Mix cream cheese, chiles and 2 Tbsp. barbecue sauce in medium bowl until blended. Add meat and shredded cheese; mix just until blended. Shape into 4 (1/2-inch-thick) patties.
• Grill 5 min.; turn. Brush with remaining barbecue sauce. Grill 5 to 6 min. or until done (160ºF), adding buns, cut sides down, to grill to toast for the last few minutes.
• Fill buns with burgers and avocados.

Steps:

• Preheat the broiler to high.
• Begin by making the green chile salsa: Place the chiles on a roasting tray with the garlic and onions. Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes. Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven. Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems. Place the chile flesh, onions and garlic in a food processor. Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the chile. Taste and season once more, then set aside as you prepare the burgers.
• For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
• Form the ground brisket into four 8-ounce patties about 1/2-inch thick. Make them slightly bigger in diameter than your buns, as they shrink when they cook. Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty. Sprinkle both sides with salt and pepper, and then place on the hot part of the grill. Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese. Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes. Cut open the hamburger buns and lightly toast on the grill.
• To assemble, place the lettuce, onion and tomato on the base of the burger bun. Top with a grilled patty and place a heaping spoonful of roasted green chile salsa on top. Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top. Serve.

Steps:

• Preheat the grill to high.
• In a large bowl, mix the ground beef with the salt and pepper and set aside.
• Next, brush the green chiles with oil and place them on the hottest part of the grill. Cook the chiles until they are charred on all sides about 5 minutes. Then remove them from the grill and put them in a bowl of ice water to cool. Remove the chiles from the ice water and carefully peel off the charred skin. Cut the stem off, remove the seeds and set aside. Take the onions and place them on the grill. Cook the onions until charred on all sides about 10 minutes and set aside.
• In a blender, add half the peeled chiles and half of the charred onions. Then add in the garlic, epazote, and oregano. Blend until the ingredients come together. Add the grapeseed oil and water and continue blending until the mixture is smooth about 30 seconds. Remove mixture to a large bowl.
• Roughly chop the remaining chiles and onions and mix them into the chile puree. Season, to taste.
• Form the ground beef into 4 (8-ounce) patties. Brush the grill with oil and cook the patties to desired doneness, 5 minutes for medium rare, 15 minutes for well done. Put the hamburger buns on the grill until lightly toasted. Just before removing the burgers, top them with the cheese and chile mixture. Remove the patties from the grill once the cheese begins to melt and place them on the hamburger buns. Garnish with your favorite toppings and enjoy!

Steps:

• Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
• Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.

Steps:

• In a large bowl, combine cheese, 2 tablespoons chili sauce and chili powder. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. , Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with remaining chili sauce and, if desired, lettuce, tomato and mayonnaise.

Steps:

• Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, about 7-10 minutes.
• Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
• In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
• Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
• Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
• To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
• Enjoy!

Steps:

• Mix all the ingredients together except the cheese slices and chiles.
• Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
• Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.
• Top with the remaining 6 patties sealing the edges firmly.
• Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Steps:

• Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
• Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
• Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
• Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile "fillets" with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
• Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
• If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
• If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
• Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.