Green Chili Cheeseburgers

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 8 cheeseburgers

The base of these cheeseburgers is a grilled beef patty topped with a delicious, melted slice of Colby-Jack cheese. But their unique flavor comes from a salsa made from a blend of chili peppers. They're made with fiery serrano peppers and milder Cubanelle and Poblano peppers. They're first grilled, then peeled, sliced, and combined with spices to create a delicious peppery salsa that's drizzled over the cheeseburger patties. Top each sandwich with fresh vegetables and enjoy the juiciness, rich beef flavor, and pleasant heat of the peppers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg ground beef
1 serrano pod
2 large Cubanelle peppers
2 large poblano peppers
1 tbsp vegetable oil + extra for greasing the grill
1 small onion, diced
3 cloves garlic, crushed
0.5 tsp ground cumin
2 tablespoons white vinegar
8 slices Colby-Jack cheese
8 hamburger buns
Mayonnaise and barbecue sauce, lettuce and sweet onion slices, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: hamburger buns, American cheese, ground beef, serrano pepper, Cubanele pepper, poblano pepper, barbecue sauce, salsa sauce, cumin

Cooking the dish according to the recipe:

Fire-Roasted Chili Pepper Salsa

Preheat the grill to medium-high heat. Grill the serrano, cubanelle, and poblano peppers, turning, until the skin is charred on all sides: 6 minutes for serranos, 8 minutes for cubanelle, and 10-12 minutes for poblanos. Transfer the peppers to a large bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and seed the peppers, then slice.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion, season with salt, and cook, stirring, until golden brown, 5-6 minutes. Add the garlic and cumin and cook, stirring, until the cumin is toasted, about 1 minute. Pour in 1 cup of water, add the roasted peppers, and 1/2 teaspoon of salt. Cook over medium heat until most of the liquid has evaporated, 8-10 minutes. Add the vinegar and season with salt to taste.

Form the ground beef into 8 patties, approximately 10 cm in diameter and 1 cm thick; season with salt and black pepper. Brush the grill grate with vegetable oil. Grill the patties over medium heat for 3 to 3.5 minutes per side for medium-rare. Then flip, top each patty with a slice of cheese, and lid the patties to melt. Grill the buns, cut-side down, for 30 seconds.
Spread mayonnaise and barbecue sauce on the buns. Serve the patties on the buns with lettuce, sliced onions, and roasted chili salsa.

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