Southwest Green Chile Bacon Cheeseburgers featuring juicy bacon burger patties topped with a green chile sauce and melted Monterey Jack cheese inspired by the flavors of Arizona and New Mexico.
Finding Great Burgers on a Family Road Trip
If there's one thing I learned during our recent family road trip through Texas, New Mexico, and Arizona, it's that some foods become part of the landscape.
Whether we stopped at a roadside diner or a burger joint tucked into a small town, green chiles seemed to find their way onto everything. Eggs. Burritos. Enchiladas. Even cheeseburgers. After one bite of a green chile cheeseburger, I understood why.
The combination is simple. A juicy burger. Melted cheese. Roasted green chiles. Yet somehow the flavors come together into something much bigger than the sum of their parts. The mild heat from the chiles wakes up your taste buds without overwhelming them.
When I got home to North Dakota, I knew I wanted to create a version that worked just as well with venison as it does with beef. The result is this Southwest Green Chile Bacon Cheeseburger.
This easy southwest burger recipe combines ground venison or lean ground beef, ground bacon, roasted green chiles, onions, garlic, cumin, and melted Monterey Jack cheese. The burger stays juicy thanks to the bacon, while the green chile topping delivers that unmistakable flavor that makes green chile burgers so memorable.
Best of all, you don't need a grill. Everything cooks in a skillet.
Why You'll Love This Green Chile Cheeseburger
First, these green chile cheeseburgers are approachable. If you've never cooked with Hatch chiles or Anaheim peppers before, don't worry. The process is simple, and canned roasted green chiles work beautifully when time is short.
Second, the recipe delivers plenty of flavor without excessive heat. My family enjoys food with a little kick, but nobody wants dinner to feel like a dare. These burgers strike that balance perfectly.
Finally, they come together quickly. While the chile topping simmers on the stove, the burgers cook in just a few minutes.
The Secret for Juicy Burgers
One of the biggest challenges with venison or lean ground beef burgers is moisture. Venison is naturally lean, which makes it healthy and flavorful but also prone to drying out. That's why this recipe includes ground bacon. The bacon adds enough fat to keep the patties juicy while contributing a subtle smoky flavor that pairs beautifully with the green chiles.
When mixing the burger meat, use a gentle touch. Overworking ground meat can create dense, tough burgers. Instead, mix just until everything comes together.
Likewise, avoid pressing down on the patties while they cook. Every time you flatten a burger with a spatula, valuable juices escape into the skillet instead of staying inside the burger where they belong.
Choosing Your Chiles
Fresh Hatch chiles are wonderful when available. Roasting them under the broiler fills the kitchen with an aroma that instantly transports me back to New Mexico. As the skins blacken and blister, the peppers develop a deeper, slightly smoky flavor. After a quick steam under plastic wrap, the skins peel away easily, leaving tender roasted chile flesh ready for chopping. However, don't feel obligated to hunt down fresh peppers. Canned roasted green chiles produce excellent results and make these green chile bacon burgers even easier to prepare. Both options deliver the signature flavor that makes green chile cheese burgers such a regional favorite throughout the Southwest.
Building the Green Chile Sauce
The green chile topping is what transforms an ordinary cheeseburger into a true southwest burger. It starts with onions and garlic sautéed in butter until soft and fragrant. Then cumin and flour join the party to help thicken the sauce. Next come the roasted green chiles and chicken broth. As everything simmers together, the mixture becomes rich, savory, and spoonable.
How to Cook the Perfect Green Chile Burger
A hot skillet creates the flavorful crust that makes burgers so satisfying.
Start with oil that is hot and shimmering but not smoking. When the patties hit the pan, you should hear an immediate sizzle. Leave them alone for the first two minutes. That patience allows the burger to develop a nice crust and flavor.
After flipping, reduce the heat slightly and continue cooking. Then comes my favorite moment. Spoon the warm green chile mixture onto each burger and top with shredded cheese. As the cheese melts over the chile topping, it creates a creamy blanket that ties everything together.
Cook the burgers to an internal temperature of 145 degrees F. An instant-read thermometer removes the guesswork and ensures consistently excellent results.
Finally, let the burgers rest for five minutes before serving. That brief pause allows the juices to redistribute throughout the meat.
Toasted Buns Matter
It's easy to overlook the bun, but toasted buns make a big difference. Brushing the cut sides with butter before broiling creates a golden surface that adds flavor and helps prevent sogginess. The toasted bun provides structure for the juicy burger, creamy mayonnaise, melted cheese, and green chile topping.
Green Chile Bacon Burgers You'll Make Again
These Southwest Green Chile Bacon Cheeseburgers are packed with flavor, easy enough for a weeknight, and special enough for weekend gatherings with family and friends. They bring together the comforting familiarity of a cheeseburger and the bold flavors of the Southwest.
Every time I make them, I think about those miles of desert, towering mesas, and roadside cafés scattered across Arizona and New Mexico. Food has a remarkable way of helping us revisit places we love. Fortunately, for this trip, all you need is a skillet, a few simple ingredients, and a healthy appetite.
More Ground Venison Recipes
If you enjoyed this Southwest Burger and are looking for more ways to use some of that ground venison in your freezer, be sure and check out all of our family favorites right here.
Two of our 10-year-old daughter's favorites that you can try with your kids are the Hoisin Burger and Easy Burger Bowl and the Deer Meat and Gravy over Mashed Potatoes.
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Southwest Green Chile Bacon Cheeseburgers
Ingredients
- 1 pound ground venison or lean ground beef
- 4 ounces ground bacon
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 2 fresh Hatch or Anaheim chile peppers or one 4-ounce can diced roasted green chiles
- 8 Tablespoons butter, divided
- ½ cup yellow onion, diced
- 1 Tablespoon minced garlic
- 1 ½ teaspoons ground cumin
- 2 Tablespoons all-purpose flour
- ½ cup chicken broth
- 1 Tablespoon avocado oil or vegetable oil
- ½ cup Monterey Jack or Mozzarella cheese, shredded
- 4 hamburger buns
- 4 Tablspoons mayonnaise
Instructions
- Using your hands, combine ground venison or beef, ground bacon, ¾ teaspoon salt and ½ teaspoon black pepper in a large bowl until well combined. Form meat mixture into 4 (5-ounce) balls, then press into ¾-inch-thick patties about 4 inches in diameter.
- If using canned chilies, skip to step 3. If you are using fresh peppers, put them on a rimmed baking sheet and place them under a preheated broiler in your oven until skins turn black, about 5 minutes. Place the charred peppers in a small mixing bowl and cover with plastic wrap for about 5 minutes. Using a paper towel, remove burnt skins and discard the skins. Slice tops off chiles, remove seeds, dice, and set aside.
- In a small saucepan, melt 2 Tablespoons of the butter over medium heat. Add diced onion, garlic, and remaining ¼ teaspoon kosher salt. Sauté for about 4 minutes until onions are softened.
- Stir in cumin and flour, mix well to combine, and cook another 2 minutes. Stir in diced chiles and another 1 Tablespoon of butter and cook another 1 minute.
- Slowly add chicken broth while constantly stirring, reduce heat to low and simmer for 5 minutes, then turn off heat, but keep warm on the stovetop while you cook the burgers.
- Brush cut sides of the hamburger buns with remaining butter and set aside.
- Heat oil in a large (12-inch) skillet over medium-high heat until hot and shimmering but not smoking, then add the burger patties. Cook for about 2 minutes until well browned on first side. Flip patties, turn heat down to medium and cook another 2 minutes. Now reduce the heat to low and top each burger patty with 1 Tablespoon of the chile salsa mixture and 2 Tablespoons shredded Monterey Jack cheese. Cook until cheese is melted and patties reach an internal temperature reaches 145 degrees F using an instant-read meat thermometer, about 2 minutes. Transfer to large plate and let the burgers rest for 5 minutes.
- Meanwhile, arrange buttered buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes. Spread each bottom bun half with 1 Tablespoon mayonnaise, and top with a burger patty. Cover with top bun halves and serve immediately.
Kathy says
These burgers were great! Not too spicy but just the right amount of kick for my husband and I.
Jeff Benda says
Thanks Kathy! Glad it wasn't too spicy for you
Maria says
Great burger! I used some deer meat from a whitetail and it turned out great. Not too spicy but just spicy enough the way my husband and I like it.
Jeff Benda says
Thanks Maria! So happy to hear you and your husband enjoyed the burgers!