Stuffed Anaheim Chile Cheeseburger
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.
1 lb lean ground beef
1 roasted Anaheim chile, chopped (stems and seed removed)
6 Tbsp grated Monterrey Jack cheese
1/2 cup Anaheim chile con queso (ingredients listed below)
For the Chile con Queso:
1 tsp olive oil
1/4 cup chopped white onion
1 clove garlic, minced
2 roasted Anaheim chiles, chopped (skin, seeds, and stems removed)
4-6 Tbsp milk
8 oz white American cheese, shredded
2 oz Monterrey Jack cheese, shredded
For the burgers:
Heat grill to medium-high heat.
Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire. Divide ground beef into 3 equal portions and divide each portion in half.
Form each ball of ground beef into a patty. Top 3 of the patties with 2 Tbsp cheese, 1/3 of the chiles, and then a second patty. (For step by step photos on how to stuff a cheeseburger, click here.) Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
Cook on the grill 4-5 minutes each side, until cooked to desired doneness. Assemble on buns and top with sliced avocado and a scoop of queso.
Yields: 3 servings
For the Chile Con Queso:
Heat oil in small sauce pan over medium heat. Saute onion until translucent, 3-5 minutes. Add minced garlic and cook for 1 minute more. Add chiles and 4 Tbsp milk, stirring until heated. Add grated cheese one handful at a time, occasionally stirring between additions to incorporate melted cheese with the milk.
Add additional milk by the tablespoon, if necessary. Salt and pepper to taste, serve warm with chips. It will get thicker as it cools but it can easily be thinned with a short trip through the microwave.