I recently received my latest edition of Saveur magazine.In combing through the beautiful pages and reading the timeless, bountiful recipes, I came across one for Green Chile Cheeseburgers.В The picture and recipe looked mouth-watering and beautiful.Celebrating summer’s southwest chile peppers, this recipe captures the essence of roasted New MexicoВ chiles.And yes, I used the correct chiles this time so the recipe was fantastic!Instead of ground chuck, I used my standard ground Wagyu beef.В Wagyu has such an amazing flavor so I sprinkled the cumin, chile powder, salt, and pepper on both sides instead of mixing it thoroughly.В The creaminess of the spicy chile powder and roasted garlic mayonnaise sauce, coupled with the green chilies encapsulated in the warmth of nutty swiss and melted cheddar, were a perfect compliment to this gourmet dish. by Saveur
Photo: Penny De Los Santos
Photo: Penny De Los Santos
2 lb.ground chuck
1 tbsp., plus 1 1/2 tsp.New Mexico chile powder
1 1/2 tsp.ground cumin
Kosher salt and freshly ground black pepper, to taste
1/3 cup mayonnaise
2 tbsp.ketchup
4 cloves roasted garlic, mashed to a paste
2 tbsp.canola oil
6 roasted New Mexico chiles, peeled, stemmed, seeded, and roughly chopped
4 slices cheddar cheese
4 slices Swiss cheese
4 brioche buns, split and toasted
In a bowl, combine chuck, 1 tbsp.chile powder, cumin, and salt and pepper; form into four 8-oz.patties and chill.Whisk remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.
Heat oil in a 12в
