Servings: 4 Servings
Calories: 1205kcal
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
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.
Nutrition
Serving: 807g | Calories: 1205kcal | Carbohydrates: 50g | Protein: 113g | Fat: 59.1g | Cholesterol: 279mg | Sodium: 4260mg | Fiber: 6g | Sugar: 18g
Tried this recipe?Let us know how it was!