New Mexico · Main
New Mexico Green Chile Cheeseburger
- Easy
- 30 min
- roughly 2 of 4 for cost
Leads with a warm current of chile, richness that coats and comforts.
Ingredients
- 600g ground beef
- 6 roasted green chiles, chopped
- 4 slices cheese
- 4 buns
- 1 onion, sliced
- Salt and pepper
- Mustard and pickles
The skills inside
Allergen screen
Found: dairy · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Form the beef into four patties and season well.
- Griddle over medium-high heat 3-4 min a side. 4 min
- Pile chopped roasted green chile on each patty and lay cheese over to melt it into the chile.
- Toast the buns.
- Build with the chile-cheese patty, onion, mustard, and pickles.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Griddle & plancha work 45 recipes
- Full contact with the metal: the food lies flat, with no dome in the middle and no curled edge lifting it away, so browning reaches the entire face rather than a ring of it.
- Contact is immediate and audible, and the food stays where it is put rather than sliding around in a slick of its own released liquid.
- The cooked face is an unbroken sheet of even colour: the whole surface browned, not a pattern of marks with pale ground between them, and not a dark centre with pale corners.
- The metal around the food is dry: no spreading wet patch steaming out from under it, nothing weeping onto the surface and boiling there.
- Turned once or twice and no more, and lifted while the crust is still brown: a piece flipped repeatedly never holds heat long enough to build one.
Where it goes wrong The surface was crowded and its temperature crashed, so everything gave up its water at once and stewed on the metal: pale, damp, grey at the edges, and stuck fast where the crust never got the chance to form.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Zinfandel or Tempranillo
- From the Taps
- IPA or amber ale
- Zero-Proof
- Root beer, no apology
A burger is seared beef plus fat plus bread: tannic reds do the steakhouse work, and a hop-bitter IPA scrubs the griddle richness between bites.
Saved on this device and kept across visits: export from My Menu to move them.