Green Chile Cheeseburgers

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Hot cheeseburger tip: two patties are better than one. This burger is loaded up with sauteed green chiles and onions, crispy bacon, Cheddar cheese and cumin mayo—it’s pretty much cheeseburger heaven.

Let me just preface this recipe with a little tidbit of information: these Green Chile Cheeseburgers are indulgent AF. Like, truly. I am still full from eating this thing a week ago. So if you’re not into that (every once in a while!), then you should probably moooooove on to the next recipe.

Green Chile Cheeseburgers

How to Make These Cheeseburgers

While these burgers may look intimidating because of the whole two-patty situation, I promise you they’re super simple!

This recipe starts with 1/2 a pound of 80/20 ground beef and 1/2 a pound of 90/10 lean ground beef. You could go all 80/20, but I knew there would be a lot of cheese and some bacon added to the mix, so I didn’t feel like I’d be missing out on the extra fat and flavor.

To get started, form the ground beef into four thin, but equal patties, seasoning both sides with salt and pepper and place them in the fridge while you whip up the rest of your burger accoutrements.

Loaded Green Chile Cheeseburgers

Oh, burger accoutrements? Glad you asked!

Green Chile Cheeseburger Accoutrements:

Green Chile Cheeseburgers
Green Chile Cheeseburgers

Now that we’ve covered our burger toppings, let’s get back to the meat of the recipe. HA. (Sorry, I just rolled my own eyes at myself.)

Ok, once you’ve got you mayo mixed, green peppers and onions sauteed and bacon crisped, you’re gonna get to cookin’ them burgers. I cooked my patties two at a time in a hot hot skillet using a smashburger-esque method to flatten the patties with a spatula as they cooked. Since the patties are thinner, they only need 2-3 minutes per side. After you’ve cooked your patties through, lay a slice of Cheddar cheese on each and then stack them up. Lower the heat and cover your skillet with a lid for a minute or so to help melt the cheese.

How to Assemble Your Cheeseburgers

Quick note upfront—a long toothpick or wooden kabob skewer will be your best friend when it comes to holding this thing together en route to the table.

Here we go: start with a toasted, butter brioche bun. Slather both sides with cumin mayo. On the bottom, layer on a generous helping of bibb or iceberg lettuce. Next, a few slices of tomato. On top of that, your cheeseburger patty tower. Then you’re gonna add a couple slices of bacon and a heaping spoonful of your caramelized peppers and onions before placing your top bun on and immediately skewering this baby before the insides have a chance to run away.

It’s an art and a science, folks.

Green Chile Cheeseburgers

Green Chile Cheeseburgers

Hot cheeseburger tip: two patties are better than one. Load that burger up with sauteed green chiles and onions, crispy bacon, Cheddar cheese and cumin mayo and you’re pretty much in cheeseburger heaven.

Print Recipe

Makes Makes 2 double cheeseburgers or 4 single cheeseburgers Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

1 lb. ground beef
Salt & pepper
1 bell pepper, de-seeded and thinly sliced, lengthwise
2 green chiles, de-seeded and thinly sliced, lengthwise
1 onion, thinly sliced
4 slices bacon, cooked
4 deli slices Cheddar cheese
3 tbsp mayo
1 tsp ground cumin
2 brioche buns
Lettuce (optional)
Tomato slices (optional)

Method

Form your ground beef into four thin (but equal) burger patties. Season both sides with salt and pepper, place in the refrigerator while you prepare your peppers and onion.

In a skillet over medium heat, sautee green peppers, chiles and onions in a bit of olive oil until soft and just caramelized, about 15 minutes. Season with salt an pepper. Transfer to a plate and keep warm.

Cook patties two at a time in a skillet over high heat, flattening the patties with a spatula as they cook. Since the patties are thinner, they will only need 2-3 minutes per side. Once you’ve cooked your patties through, lay a slice of Cheddar cheese on each and then stack them up. Lower the heat and cover your skillet with a lid for a minute or so to help melt the cheese.

Meanwhile, prepare your cumin mayo by stirring together cumin powder and mayo in a small bowl. Set aside.

After you've cooked both burgers, quickly toast your buns in the skillet. To assemble the burgers, slather both sides of your bun with cumin mayo. Layer on a generous helping of lettuce and two tomato slices. Top with burger patties, crispy bacon and a heaping spoonful of your caramelized peppers and onions. Place top bun and skewer the burger with a wooden kabob skewer or long toothpick.