Green Chile Burgers

These green chile burgers are packed with so much flavor they might just become a regular rotation on your menu. The star of the show here isn’t the ground beef. Instead, it’s the red chile that goes inside of them and the green chile that piles on top of them. “Red or Green?” you get both with this dish!

New Mexico’s Pride and Joy: the Green Chile

While traveling in New Mexico you will hear that question all around. Rightfully so, as the pride for chiles in the state is appropriately high. When we made our trip to the Santa Fe Farmers Market, we were on the hunt for one thing, chiles! One of the vendors happened to be selling roasted and peeled green chiles. The chiles came packed into a ziplock bag and frozen. The price was $15, and we grabbed it up! We were thrilled to find them roasted and peeled with the hard work already done for us. These roasted chiles are perfect for tacos, omeletes, enchiladas, salads, and of course, burgers!

Our chile purchases didn’t end there while at the market. We also stopped by a brilliantly bright stand of red chile powder. We were invited to take a small sample of the red chile powder and were so happy to accept. It tasted so fresh we couldn’t pass it up! Plus, the owner, Chencho, was so friendly and kind we just couldn’t resist his charm (or his mega-watt smile).

One of our favorite things about hitting up farmers markets is getting to meet the owners and farmers. They work so incredibly hard to harvest their craft. Is there any better way to show thanks than to make a purchase of their product!? We snagged a bag of the red chile powder for $7 and couldn’t wait to lace our cooking with it. So we ended up using red chile inside of the green chile burgers, and the green chile on top.

Serve Your Burgers Your Way

This green chile burgers recipe is only for the burgers themselves. It’s up to you how to serve them! We like to present our protein recipes this way so that you can control the fats and carbs. We know everyone’s diet is different, and we respect that. Dial-up the fats by adding our Tajin Sour Cream dressing, cheese, avocados, pepita seeds, and dare we say bacon! Dial-up the carbs with a toasted bun, a quinoa salad, roasted corn, or some black beans. Everyone at the table can be happy with this dish!

Green Chile Burgers

Christine Willers

This recipe highlights roasted and peeled New Mexico Hatch green chiles that were purchased from the Santa Fe Farmers Market. If you don't have access to Hatch green chiles, you could use Anaheim chiles or jalapeño chiles instead. The amount of chiles used is optional, keep it modest if you are sensitive to spice, or pile them on heavy if you are a chile lover!

Serve your burgers in a variety of ways: traditional burger on a bun, as a protein on a healthy salad, as part of your breakfast along with eggs and black beans, in a quinoa bowl for lunch, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Dinner, Lunch, Main Course

Cuisine American, Southwest

Servings 4 servings

Ingredients

  

Burger Ingredients

• 1 pound ground beef
• 2-3 tablespoon diced shallot (from 2 shallots)
• 1 tablespoon ground red chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon avocado oil

Hatch Green Chili Ingredients

• 1 cup chopped roasted and peeled Hatch green chiles (seeds in for spicier, seed removed for milder)
• ½ tablespoon avocado oil
• salt
• fresh cracked pepper

Instructions

 

• In a large bowl or on a sheet of parchment paper, combine the ground beef, shallots, red chile powder, salt, and pepper and mix gently but thoroughly. Divide into four equal portions and shape them into burger patties.
• Preheat a large, 12" skillet to medium high heat. Once the pan is hot, add the avocado oil to the pan and swirl to spread. Arrange the patties in a single layer and cook for 3-5 minutes on each side to desired temp.
• While the burgers are cooking, preheat a small, 8" skillet to medium heat. Once the pan is hot, add the avocado oil to the pan and swirl to coat. Add the green chiles and season with salt and pepper. Stir occasionally to heat the peppers through.
• When the burgers are finished cooking, transfer to a plate to let them rest and top with the green chiles.

Video

Notes

This recipe is for the burger only to allow for flexibility of preferred serving style and diet preferences.  We do have a few serving suggestions to consider:

Served on a salad (as photographed) on top of arugula with sliced radishes, halved cherry tomatoes, alfalfa sprouts, sprouts, and a drizzle of Tajin Sour Cream dressing.

Served classic as a cheeseburger on top of a toasted brioche bun with melted cheese and arugula. 

Served with black beans and scrambled eggs for a high-protein breakfast.

Served on a quinoa bowl, with arugula, avocado, halved cherry tomatoes, alfalfa sprouts, sprouts, and a drizzle of Tajin Sour Cream dressing.

Keyword Burger, Green Chile