Green Chile Cheeseburgers


  • 3 whole green chiles, such as Anaheim or Hatch
  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 slices slices sharp cheddar cheese
  • 6 hamburger buns, split and toasted
  • Optional toppings: Lettuce leaves and sliced tomato


  • Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
  • Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties.
  • Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop.
  • Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers and, if desired, lettuce and tomato.

Nutrition Facts

1 burger: 482 calories, 26g fat (11g saturated fat), 116mg cholesterol, 552mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 36g protein.

Originally published as Green Chile Cheeseburger in Fast Track 2019

Total Time
Prep/Total Time: 35 min.

6 servings

There’s nothing better than freshly roasted green chiles. They have a smoky flavor and a bit of a bite—perfect for topping a thick, juicy green chile cheeseburger. —James Schend, Taste of Home Deputy Editor

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