Green Chile Cheeseburgers

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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3 Anaheim chiles, stemmed, halved lengthwise, and seeded
3 jalapeno chiles, stemmed, halved lengthwise, and seeded
1 vidalia onion, peeled and sliced into 1/2-inch-thick rounds
1 medium garlic clove, minced or pressed
Table salt and ground black pepper
1 1/2 pounds 85% lean ground beef (we used 90%)
4 slices Monterey Jack
4 hamburger buns or rolls


Light a charcoal fire until hot. Clean the grate.

Grill the chiles and onion until charred and tender, 2-4 minutes per side. Remove the charred skin from the chiles and separate the onion into rings. Put the chiles, onion and garlic in a food processor and pulse until chopped in small chunks. Set aside all but 1/4 cup in a small bowl and season with salt and pepper to taste. Process the remaining 1/4 cup until finely chopped.

Add the finely chopped chile mixture to the ground beef along with 1/2 teaspoon salt and 1/4 teaspoon pepper and mix until well combined. Form the mixture into patties, creating an indent in the center of each.

Grill the burgers, divot side down 3-5 minutes, or until well browned. Flip the burgers. Add chopped chile mixture to each and cover with a piece of cheese. Grill for an additional 3-5 minutes. Serve on hamburger buns with condiments.