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Green Chile Cheeseburgers


I love a simple burger as much as the next person does, but I'm always willing to try to make a good thing great. And this is a great burger. I first tried one while in New Mexico and after my first bite, I knew I had to find a way to bring it to Mesa Grill. The green chile sauce is flavorful with a nice peppery—or hot—bite from the grill poblanos. I add some heat at the end with pickled jalapeños. Delicious.


Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Wood Pellet Flavor -Alder, Apple, Cherry, Pecan


Poblano chiles (grilled, peeled, seeded, and chopped)
Medium red onion (cut crosswise into ½-inch-thick slices, and grilled)
2 clv
garlic (chopped)
2 T
Chopped fresh cilantro or oregano leaves
1 T
1⁄4 t
Kosher salt
1⁄4 t
Freshly ground black pepper
2 lb
Ground chuck (80 percent lean)
2 T
Canola oil
Kosher salt and freshly ground black pepper
Thin slices Chihuahua or provolone cheese
Good-quality hamburger buns
Thick slices beefsteak tomatoes
Pickled jalapeño chiles, thinly sliced


  1. Combine the poblanos, onion, garlic, cilantro, ¼ cup cold water, honey, salt, and pepper in a blender and blend until smooth. Adjust the salt and pepper. The sauce can be made 1 day in advance and kept covered in the refrigerator. Bring to room temperature before serving.

  2. Heat your grill to high.
  3. Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the burgers over and continue cooking to medium, about 4 minutes longer.
  4. 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.
  5. Place the burgers on the bun bottoms and top each one with a few tablespoons of the green chile sauce, a slice of tomato, and some pickled jalapeño. Place the bun tops on top and serve immediately.

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