As summer rolls around and the grills are fired up, there’s a sense of excitement in the air. The sizzle of the grill welcomes a parade of flavors, but if you ask me, nothing can quite compare to a juicy cheeseburger.
Pair that with the zest of roasted green chiles, and you’ve got a showstopper. I’ve had my fair share of burgers over the years, but Bobby Flay’s Green Chile Cheeseburgers stand out as a personal favorite. The perfect companion for your next cookout.
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What Are Bobby Flay’s Green Chile Cheeseburgers?
Bobby Flay is synonymous with grilling genius, and these green chile cheeseburgers are a testament to his skill.
The concept is simple yet incredibly satisfying: it’s a classic cheeseburger with a smoky, spicy kick from fire-roasted green chiles. Imagine biting into a burger where the meat is juicy, the cheese is melty, and the toppings pop with flavor.
This burger can easily become the star of any summer gathering.
Cooking these beauties isn’t rocket science; it’s all about using quality ingredients and understanding flavor combinations.
The Ingredients
To craft these burgers, you’ll need some special ingredients that balance the richness of the beef with bold, bright flavors:
Green Chile Relish:
- 1 medium poblano pepper, fire-roasted, peeled, deseeded, and thinly sliced
- 2 Hatch peppers, fire-roasted, peeled, deseeded, and thinly sliced
- 1 serrano pepper, fire-roasted, peeled, deseeded, and thinly sliced
- 1/4 cup red wine vinegar
- 2 tablespoons quality extra-virgin olive oil
- 1 tablespoon pure honey
- 3 tablespoons fresh cilantro, roughly chopped
- A dash of kosher salt and a sprinkle of freshly cracked black pepper
- 1 teaspoon lime zest for a hint of citrusy brightness
Pickled Red Onions:
- 1 medium red onion, peeled, halved, and finely sliced
- 1 1/2 cups red wine vinegar
- 1/4 cup filtered water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- Optional addition: 1 clove garlic, smashed
Queso Sauce:
- 12 ounces Chihuahua or Monterey Jack cheese, roughly shredded
- 1/4 cup finely grated Parmesan
- 1 tablespoon unsalted butter
- 1 tablespoon plain flour
- 1 cup full-cream milk
- A pinch of sea salt and a dash of freshly cracked black pepper
- 1/2 teaspoon smoked paprika for a subtle smoky warmth
For the Burger:
- 1 1/2 pounds ground beef, ideally 80/20 blend
- 1 tablespoon vegetable oil (replace canola oil)
- Kosher salt and freshly cracked black pepper
- 4 burger buns, halved and lightly toasted
- 12 blue or yellow corn tortilla chips, roughly crushed
- 1 teaspoon Worcestershire sauce, mixed into the beef for extra depth of flavor
How to Make Bobby Flay’s Green Chile Cheeseburgers
Let’s dive into crafting these delicious burgers. It’s an experience that enhances not just your palate but also your skills as a grill master.
Step 1: Make the Green Chile Relish
Begin by fire-roasting your chiles. You can do this on a grill or over an open flame on your stove. This process brings out their flavors. Once cooled, peel and seed the chiles, then slice them as thinly as you can.
Step 2: Prepare the Pickled Red Onions
In a medium bowl, combine red wine vinegar, filtered water, sugar, and salt. Stir until the sugar and salt dissolve.
Add the sliced onions, making sure they are submerged. Let them pickle at room temperature for at least 30 minutes. The longer, the better!
Step 3: Whip Up the Queso Sauce
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute. Gradually whisk in the milk. Bring the mixture to a simmer, allowing it to thicken. Stir in the cheeses, salt, pepper, and smoked paprika until melty and smooth. Set aside.
Step 4: Form the Burgers
In a large bowl, season the ground beef with salt, pepper, and Worcestershire sauce. Mix gently, being careful not to overwork the meat. Form into 4 equally-sized patties, about 1 inch thick.
Step 5: Grill to Perfection
Preheat your grill and brush with oil to prevent sticking. Cook the patties for about 4-5 minutes on each side for medium-rare, adding cheese if desired in the last minute of cooking.
Step 6: Assemble the Burgers
Spread a generous amount of queso sauce on the toasted buns. Place the burger patty on top, then layer with green chile relish and pickled onions. Top with crushed tortilla chips for a satisfying crunch before closing the bun.
Step 7: Serve and Enjoy
Take a moment to admire your creation before serving. Pair it with a side of crispy fries, a refreshing salad, or even fresh corn on the cob.
Notes
Here are some tips to ensure you nail these burgers:
- Select High-Quality Meat: Opt for freshly ground beef from a reputable butcher.
- Don’t Overmix: When forming patties, mix just enough to combine. Over mixing can make burgers tough.
- Let Meat Rest About 15 Minutes: After cooking, allow the patties to rest for juicier bites.
- Get Creative with Toppings: Feel free to add avocado, jalapeños, or even crispy bacon.
- Use a Meat Thermometer: This guarantees that your beloved patties are cooked to the desired doneness.
Storage Tips
Leftover burgers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Don’t forget to wrap the cheese-filled patties in foil if you’re reheating!
Serving Suggestions
These cheeseburgers can shine alongside various sides. Here are some ideas:
- Crispy French Fries: The classic choice, perfectly salted and hot.
- Coleslaw: The crunch complements the tenderness of the burger. A simple vinegar-based slaw works wonders.
- Grilled Corn on the Cob: Slathered in butter and sprinkled with salt, this summer staple is a match.
- Sweet Potato Wedges: Roasted until crispy, they offer a sweet contrast.
- Watermelon Salad: A refreshing mix of juicy watermelon, feta, and mint cuts the richness.
What Other Substitutes Can I Use in Bobby Flay’s Green Chile Cheeseburgers?
If you find yourself short on some of the key ingredients or want to kick it up a notch, here are some substitutions:
- Different Cheeses: Instead of Chihuahua, try Pepper Jack cheese for a spicier kick or shredded cheddar for robust flavor.
- Ground Turkey or Chicken: If you’re looking for a leaner option, ground turkey or chicken can be substituted. Just be cautious not to overcook.
- Jalapeños: In place of the Hatch peppers, you can substitute fresh or pickled jalapeños for a different, but still delicious heat source.
- Different Vinegars: Use apple cider vinegar instead of red wine vinegar for your pickled onions for a fruity twist.
- Plant-Based Meat Alternatives: For a vegetarian option, black bean patties or lentil-based burgers work well.
Equipment
- Grill
- Medium bowl
Ingredients
Green Chile Relish:
- 1 medium poblano pepper fire-roasted, peeled, deseeded, and thinly sliced
- 2 Hatch peppers fire-roasted, peeled, deseeded, and thinly sliced
- 1 serrano pepper fire-roasted, peeled, deseeded, and thinly sliced
- 1/4 cup red wine vinegar
- 2 tablespoons quality extra-virgin olive oil
- 1 tablespoon pure honey
- 3 tablespoons fresh cilantro roughly chopped
- A dash of kosher salt and a sprinkle of freshly cracked black pepper
- 1 teaspoon lime zest for a hint of citrusy brightness
Pickled Red Onions:
- 1 medium red onion peeled, halved, and finely sliced
- 1 1/2 cups red wine vinegar
- 1/4 cup filtered water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- Optional addition: 1 clove garlic smashed
Queso Sauce:
- 12 ounces Chihuahua or Monterey Jack cheese roughly shredded
- 1/4 cup finely grated Parmesan
- 1 tablespoon unsalted butter
- 1 tablespoon plain flour
- 1 cup full-cream milk
- A pinch of sea salt and a dash of freshly cracked black pepper
- 1/2 teaspoon smoked paprika for a subtle smoky warmth
For the Burger:
- 1 1/2 pounds ground beef ideally 80/20 blend
- 1 tablespoon vegetable oil replace canola oil
- Kosher salt and freshly cracked black pepper
- 4 burger buns halved and lightly toasted
- 12 blue or yellow corn tortilla chips roughly crushed
- 1 teaspoon Worcestershire sauce mixed into the beef for extra depth of flavor
Instructions
- Let’s dive into crafting these delicious burgers. It’s an experience that enhances not just your palate but also your skills as a grill master.
Step 1: Make the Green Chile Relish
- Begin by fire-roasting your chiles. You can do this on a grill or over an open flame on your stove. This process brings out their flavors. Once cooled, peel and seed the chiles, then slice them as thinly as you can.
Step 2: Prepare the Pickled Red Onions
- In a medium bowl, combine red wine vinegar, filtered water, sugar, and salt. Stir until the sugar and salt dissolve.
- Add the sliced onions, making sure they are submerged. Let them pickle at room temperature for at least 30 minutes. The longer, the better!
Step 3: Whip Up the Queso Sauce
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute. Gradually whisk in the milk. Bring the mixture to a simmer, allowing it to thicken. Stir in the cheeses, salt, pepper, and smoked paprika until melty and smooth. Set aside.
Step 4: Form the Burgers
- In a large bowl, season the ground beef with salt, pepper, and Worcestershire sauce. Mix gently, being careful not to overwork the meat. Form into 4 equally-sized patties, about 1 inch thick.
Step 5: Grill to Perfection
- Preheat your grill and brush with oil to prevent sticking. Cook the patties for about 4-5 minutes on each side for medium-rare, adding cheese if desired in the last minute of cooking.
Step 6: Assemble the Burgers
- Spread a generous amount of queso sauce on the toasted buns. Place the burger patty on top, then layer with green chile relish and pickled onions. Top with crushed tortilla chips for a satisfying crunch before closing the bun.
Step 7: Serve and Enjoy
- Take a moment to admire your creation before serving. Pair it with a side of crispy fries, a refreshing salad, or even fresh corn on the cob.
Notes
- Select High-Quality Meat: Opt for freshly ground beef from a reputable butcher.
- Don’t Overmix: When forming patties, mix just enough to combine. Over mixing can make burgers tough.
- Let Meat Rest About 15 Minutes: After cooking, allow the patties to rest for juicier bites.
- Get Creative with Toppings: Feel free to add avocado, jalapeños, or even crispy bacon.
- Use a Meat Thermometer: This guarantees that your beloved patties are cooked to the desired doneness.
Nutrition
Frequently Asked Questions
1. Can I prepare the green chile relish in advance?
Absolutely! You can make the green chile relish up to two days in advance. Just store it in an airtight container in the fridge.
2. Are these burgers spicy?
The spiciness can be adjusted based on the peppers you use. For less heat, opt for mild chiles or simply reduce the serrano pepper.
3. What’s the best way to grill burgers without them falling apart?
Ensure your grill is hot and oiled. Avoid flipping too soon—let them sear properly before turning, which helps them hold together better.
4. Can I use store-bought pickled jalapeños instead?
Yes! They’ll add a different flavor profile but will still pair well with the burger.
5. How do I know when the burgers are cooked to my liking?
Using a meat thermometer is ideal. For medium-rare, target around 130–135 degrees Fahrenheit.
Conclusion
Bobby Flay’s Green Chile Cheeseburgers are more than just another addition to your summer recipe repertoire; they’re a little slice of heaven hidden in a bun.
I hope these burgers find a place at your table because they offer a delightful blend of flavors that will impress even the toughest food critic.
As a food enthusiast, there’s nothing like the rush of pulling off a successful burger night, especially when it’s as enjoyable as this recipe promises. Happy cooking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more