This burger has been a family favorite in our house for over fifteen years—and it never gets old. My husband first tasted one during a trip to New Mexico in 2008, and he talked about it nonstop for weeks. So I did what any determined home cook would do: I recreated it in our own kitchen.
Green chile burgers aren’t fancy. They’re all about bold flavor, not complicated technique. All you need is quality ground beef, flavorful green chiles, and a little patience to let everything come together. My teens ask for these at least twice a month—which says a lot.
Living in the Midwest, sourcing good green chiles was tricky at first. I’ve tested nearly every brand on the shelf. Hatch is a reliable go-to if you can find it. 505 is great too. And when I’m in a pinch, even the canned ones from the Mexican aisle will do—though they’re not quite the same.
🛒 Ingredients
Ingredient Amount
Ground beef (80/20 blend) 1 lb
Salt & black pepper To taste
American cheese slices 4
Chopped green chiles 1 cup (Hatch or 505 preferred)
Salt ½ tsp
Garlic powder ½ tsp
Hamburger buns 4
Optional toppings Lettuce, tomato, onion, pickles, mayo, mustard
👨🍳 Instructions
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