new mexico green chile cheeseburger
OK, I'll admit it! I'm a Green Chile Cheeseburger addict, but who can blame me? I don't know if there is anything better. There are restaurants around New Mexico that have attempted to improve on this culinary delight and many have succedded. Do you remember the Green Monster? Now that was an amazing burger, unfortunately they are no longer in business. If you want a spectaular Green Chile Burger try the 2010 New Mexico State Fair Cook-Off winner, ABQ Brew Pub's Southwestern Burger with Tempura Green Chile (the recipe and instuctions for Tempura Green Chile are listed below). It is an awesome burger, here is a Green Chile Cheeseburger recipe for you to try it at home. Enjoy!
Ingredients
- 2 1/2 pounds freshly ground beef chuck
- 1 teaspoon salt
- 1 teaspoon freshly milled black pepper
- 6burger-size slices mild cheddar, American, or Monterey Jack cheese, fresh or thawed frozen, warmed
- 6 large stufry hamburger buns (toast at the side of the grill, if you wish
- ketchup or mayonnaise
- 6 thick slides large red-ripe tomatoes (skip them out of season)
- crisp iceberg, lettuce leaves and slices of mild onion, dill pickles or crisp cooked bacon
Directions
Trimmings: 6 large sturfy hamburger buns (toast at the side of the grill, if you wish)
Ketchup or mayonnaise
6 thick slices large red-ripe tomatoes (skip them out of season)
crisp iceberg, lettuce leaves and slices of mild onion, dill pickles, or crisp cooked bacon, optional
For the burgers: Fire up the grill for cooking on high heat (1 to 2 seconds) and then on medium heat ( 4 to 5 seconds).
Mix together the ground chuck, salt and pepper. Gently form the mixture into six patties 1/2 to 3/4 inch thick. Your patties should hold together but avoid handling them any longer than necessary.
Grill the burgers uncovered over high heat for 1 1/2 minutes per side. Move the burgers to medium heat and rotate a half turn for crisscross grill marks. Do not mash the burgers with the spatula! Cook for 3 1/2 to 4 minutes longer, then turn once more and cover each burger with cheese. Cook another 3 1/2 to 4 minutes for medium doneness, a bare hit of pink at the center of each crust richly browned burger.
Assembly: Smear buns with ketchup or mayo. (We think it's best to pick one because to many flavors begin to intefere with the chile.) If you're using tomato or any of the other optional toppings, arrange on each bun next. Follow with cheese covered burgers. Spoon chile over each. Crown with but tops.
Eat burgers hot from the grill, squeezing buns gently to mingle all the juices.
Tempura Green Chile Instructions:
Roast the chiles over a stove burner, turning them with tongs as needed to blacken and blister them on all sides. Place the chiles into a plastic bag to steam until cool enough to handle. Peel the chiles, wearing rubber gloves if your skin is sensitive. Strip away the blackened peel, using papertowels to get off as much of it as possible. Rinse your fingers as necessary. slice each chile in half vertically and discard the stem and seeds. Cut each chile half crosswise into 2 pieces.
Pour about 3 inches of vegetable oil into a deep skillet, then add the sesame oil. Heat the oil t 375*F. Place a baking rack over several thicknesses of papers towels near the stovetop, this will be used to soak up the dripping oil.
While the oil heats, mix the batter. First wisk together the egg yolk and ice water until forthy. Wisk in 1 1/4 cups of cake flour, just until lightly blended. Don't overwork the batter. A few streaks or lumps of flour are fine. The batter will be thin.
Dump the remaining 1/4 cup flour into a shallow bowl.
When the oil reaches 375* F, immediately dunk the chile pieces, a few at a time, into the dish of flour, then dip in the batter and slip into the oil. Cook for 3 to 4 minutes, turning as needed, until just golden. Drain on the baking rack. Repeat with the remaining chile pieces and batter, adding as many to the oil as you can without crowding and dropping the oil temperature. Serve immediately.