Southwest Green Chile Bacon Cheeseburgers
Southwest Green Chile Bacon Cheeseburgers topped with green chile sauce and Monterey Jack cheese inspired by the flavors of New Mexico.
Servings: 4 burgers
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.
