Ground Beef

Versatile, flavorful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.

Other cuts that you can use for this recipe:

Ground Chuck

For best results use Certified Angus Beef^® brand

Green Chile Cheeseburger

Serves 4

Cuisine: American

Category: Burgers, On the Grill

Colorado folks may recognize this as their flagship burger, highlighting green chilies. If you are a fan of spicy grab two cans of hot and leave the mild for the kids. Roasting fresh chilies packs the most flavor, look for Hatch chilies if available in your area.

Prep Time

15 mins

Other Time

10 mins

Cook Time

35 mins

Total Time

1 hr

Ingredients:

1 1/2 pounds Certified Angus Beef^® ground beef, 80% lean
2 tablespoons butter
1/2 cup diced onion
2 cloves minced garlic
1 1/2 teaspoons kosher salt, divided
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 fresh Hatch or Anaheim chili peppers or 2 (4-ounce) cans diced roasted green chilies
1/2 cup water
1/2 teaspoon black pepper
4 slices white American cheese
4 teaspoons yellow mustard
2 cups shredded iceberg lettuce
4 hamburger buns

Instructions:

If using canned chilies skip to step 2. Roast peppers over flame or under broiler until skins turn black. Place in a mixing bowl, cover with plastic wrap for 5 minutes. Using a paper towel, remove burnt skins, discard skins. Slice tops off chilies, remove seeds and dice, should yield a scant ¾ cup.
Form ground beef into 4 patties; refrigerate.
Melt butter in a 2-quart saucepan over medium heat; add onion, garlic and 1/2-teaspoon salt. Sauté 4-5 minutes or until onions become translucent. Stir in cumin and flour; cook 1-2 more minutes. Add both cans of green chilies and stir for another minute.
Stir water into chili mixture while constantly stirring, reduce heat to low and simmer 5 minutes; remove from heat and keep warm.
Season burgers on both sides with remaining salt and black pepper. Pan sear or grill over medium high heat for 4-5 minutes on one side, flip and top each burger with green chili sauce and cheese slices. Cook an additional 4-5 minutes or until the internal temperature is 160°F.
Spread 1 teaspoon yellow mustard on the bottom of each bun, top with shredded lettuce, burger and bun top.