San ignacio green chile cheeseburgers recipe
San Ignacio Green Chile Cheeseburgers
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch’s summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the ‘fridge overnight. Just get them out of the ‘fridge about half an hour before grilling.
Ready in: 45 mins
- 1/2 cup mayonnaise
- 2 chipotle chiles (canned, in adobo)
- 1 tablespoon adobo sauce (from the above can)
- 2 teaspoons canola or vegetable oil
- 2 New Mexico “Big Jim” green chilies, roasted, peeled and diced (or 1 4-oz. Can diced green chilies)
- 2 jalapeño chilies, diced
- 2 cloves garlic, minced
- 4 ounces cream cheese (at room temperature)
- 2 pounds 85% lean ground chuck
- 4 ciabatta sandwich rolls (about 3-1/2″ square)
- 8 slices American cheese
Prep: 40 mins | Cook: 5 mins
1. In a food processor, combine the mayonnaise, chipotles, and adobo until smooth. Refrigerate until ready to use.
2. In a skillet, heat the oil over medium-high heat until shimmering. Add the green chilies and jalapeños and stir/toss for about 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Remove from the heat and cool to room temperature.
3. In a medium mixing bowl combine the cream cheese and the cooled chile-garlic mixture. Set aside.
4. Divide the ground chuck into 8 1/4-pound chunks. Press each chunk into a 4-inch square patty, depressing the centers slightly more than the outer 1/4-inch or so of the edges.
5. Spread 1/4 of the cream cheese mixture on each of 4 of the patties, spreading it evenly in the indented portion of the patties. Place an unfilled patty upside down (indented side down) on each of the filled patties. Secure the edges by pinching all around the outer edges, then press the edges square again. It is important that the edges be securely sealed so the filling doesn’t ooze out the during grilling
6. Slightly toast the ciabatta rolls over the grill.
7. Grill the burgers over medium-high heat for 2 to 3 minutes on one side. Flip the burgers and cook 1 minute. Add 2 slices of cheese to each burger, close the cover and cook an additional 2 minutes.
8. Slather a little of the chipotle-mayonnaise mixture on both the top and bottom of each roll. Place a burger on each one. If these burgers seem too much for the person eating it, they can be cut in half before serving. Serve with napkins!Alternate method
If you are worried about the spicy heat from the jalapeños, remove the seed and veins from them before dicing.
Reference: San ignacio green chile cheeseburgers recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.