Green Chili Burgers With Guacamole Sauce Recipes

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GREEN CHILE BURGERS

A classic grilled burger gets a kickin' taco treatment, with canned green chiles, avocado, and cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9



Green Chile Burgers image

Steps:

  • In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
  • Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
  • In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.

Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 610 mg, Sugar 8 g

1 lb. lean ground beef
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
4 (3/4-oz.) slices hot pepper Monterey Jack cheese
1 ripe medium avocado, pitted, peeled
2 tablespoons mayonnaise
4 sandwich buns, split
2 tablespoons taco sauce
1 cup shredded lettuce
4 thin slices tomato

TORTILLA WRAPPED GREEN CHILE BURGER

Provided by Aaron May

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16



Tortilla Wrapped Green Chile Burger image

Steps:

  • For the green chile gravy: Preheat the oven to 400 degrees F.
  • Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
  • Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
  • For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
  • Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.

4 large bell peppers, red, yellow or green
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
12 ounces beer, preferably pale ale
Two 4-ounce cans diced green chiles, mild or hot
One 12-ounce jar pickled jalapeno slices
2 pounds ground 80/20 chuck
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese
Four 10-inch flour tortillas
1 cup sour cream
2 cups shredded lettuce

GREEN CHILI BURGERS WITH GUACAMOLE SAUCE

This is D-licious!! An experiment that is now going to be a favorite in this house! I wanted a flavorful, somewhat spicy, juicy burger and boy did I get it! I did a little research and could not find exactly what I wanted so I put what I did want together. I was nervous because my kids are not mean but truthful critics and they...

Provided by Tammy T

Categories     Burgers

Number Of Ingredients 16



Green Chili Burgers with Guacamole Sauce image

Steps:

  • 1. I made the guacamole sauce the day before. Just made it sooooo much easier to make when I came home from work. *** I also cooked some bacon, sliced onions and made some of them with cheese as all my children like different toppings on theirs. My son and I liked it with just the guacamole sauce. The picture is with the bacon added. You can add an extra slice of tomato if you like tomatoes a lot. I doubled this recipe as we like lots of guac sauce on ours! Anyway.... make the guacamole sauce first. ........
  • 2. Make Guacamole********* In a medium bowl, mash the avocados with a fork and add the fresh squeezed lemon or lime juice. (I used lemon). Add in the mayonnaise and stir well. Stir in the diced onions, diced tomatoes, cilantro and garlic and mix all together well. Season with the salt, mix and cover and put in the fridge until ready to use.
  • 3. ****************************
  • 4. Cook the burgers!! In a bowl, mix the hamburger and the can of green chilies. (I use my hands) ( I had to double this recipe also) Make the patties. Make them as thin or as thick as you want. Some of my kids like them thin and some like them thick. Of course, I aim to please. :) I made four patties from 1 pound of meat and three thick ones from another pound as I like them a little thicker. Make a shallow indentation about an inch thick in the center of the patties. Use a spoon or your fingers. This will help the patties from curling up and cook evenly. Put your grill pan on the stove and preheat on med-high. You want it hot when you add the patties. I like to get the grill marks on them. Grill them 10-16 minutes, depending on how thick your patties are and how well you like them. My patties were pretty thick and I like them done well. I cooked mine 8 minutes on each side. Turn once so as to get those great grill marks. Add the cheese at the last 2 mins if using cheese. When done grilling, put the buns in the pan and grill the flat sides so you see the grill marks as well. *** If cooking them on the grill, you want to grill the patties with the lid down. When done cooking, slather the guacamole sauce on the burgers and toppings as you like. Enjoy!!

******guacamole sauce******
2 ripe avacados, chopped
2-3 roma tomatoes, seeded and chopped
1 Tbsp fresh lemon or lime juice
3 Tbsp mayonnaise
1 clove garlic, minced
3 Tbsp yellow onion, diced small
1/4 tsp salt
1 Tbsp fresh cilantro, finely chopped (optional) add more if you really like cilantro
GREEN CHILI BURGERS
1 lb (85% lean) ground beef (this is important for a juicy burger)
1 (4 oz can) diced green chilies
1 1/2 tsp kosher salt
1 tsp black pepper, fresh ground if possible
4 hamburger buns (i used butter buns)
cast iron grill pan or cook on the grill

GREEN CHILE CHEESEBURGERS

There's nothing better than freshly roasted green chiles. They have a smoky flavor and a bit of a bite-perfect for topping a thick, juicy green chile cheeseburger. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 7



Green Chile Cheeseburgers image

Steps:

  • Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

Nutrition Facts : Calories 482 calories, Fat 26g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 552mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.

3 whole green chiles, such as Anaheim or Hatch
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
6 slices slices sharp cheddar cheese
6 hamburger buns, split and toasted
Optional toppings: Lettuce leaves, sliced tomato, sliced onion, bacon and mayonnaise

GREEN CHILI BURGERS

Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9



Green Chili Burgers image

Steps:

  • In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.

Nutrition Facts :

1/2 cup seasoned bread crumbs
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 tablespoon olive oil
4 slices smoked cheese
1 can (4 ounces) chopped green chilies, drained
4 onion hamburger buns, split

GREEN CHILI CHICKEN BURGERS

These burgers are a slightly spicy Southwestern style sandwich. I came up with the idea for these burgers one night when I was feeling really creative, and they were a huge hit with my family.

Provided by Kelly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 17



Green Chili Chicken Burgers image

Steps:

  • To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
  • Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
  • Preheat an outdoor grill for medium heat.
  • Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
  • Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 33 g, Cholesterol 101.9 mg, Fat 23.8 g, Fiber 6.7 g, Protein 38.7 g, SaturatedFat 9.2 g, Sodium 1532.5 mg, Sugar 2.9 g

1 avocado, peeled and pitted
½ cup fresh cilantro leaves
2 tablespoons reduced-fat sour cream
½ teaspoon chili powder
salt and pepper to taste
1 pound ground chicken breast
1 (4 ounce) can chopped green chile peppers, drained
1 fresh jalapeno pepper, seeded if desired and finely diced
3 green onions, finely chopped
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
ground black pepper to taste
4 slices Cheddar cheese
4 hamburger buns, split
1 cup shredded lettuce
⅓ cup salsa

GREEN CHILI BURGERS

New Mexico is known for their green chilis and Bobby Flay claims it's home to the best green chili burgers! This recipe can be made to serve 4 or 6, depending on the size of the burgers.

Provided by Galley Wench

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12



Green Chili Burgers image

Steps:

  • Sauce:.
  • Place all ingredients in a blender and blend until smooth and season with salt and pepper to taste. (A water if necessary to achieve the proper consistency.).
  • Burgers:
  • Heat grill to high. Form meat into 6 burgers and season with salt and pepper to taste. Grill until charred on both sides and cooked to desired doneness.
  • Place 2 slices of the cheese on each burger; close the lid or tent with foil and cook until the cheese has just melted, about 1 minute.
  • Place burgers on bun and top with green chili sauce, lettuce, tomatoes and pickled jalapeno, if desired.
  • Note: Use high heat. A great tasting burger needs only to be on the grill 2 to 3 minutes on each side to arrive at a perfect medium doneness.

Nutrition Facts : Calories 525.5, Fat 26.2, SaturatedFat 12.4, Cholesterol 131.5, Sodium 538.6, Carbohydrate 27.6, Fiber 2.7, Sugar 4.4, Protein 43

2 poblano chiles (see Recipe #) or 2 hatch chiles, grilled, peeled, seeded and chopped (see Recipe #)
1 medium red onion, grilled and chopped
2 garlic cloves, chopped
2 tablespoons oregano or 2 tablespoons cilantro, chopped
salt & freshly ground black pepper
2 lbs ground chuck
salt & freshly ground black pepper
8 slices monterey jack cheese or 8 slices provolone cheese
romaine lettuce
pickled jalapeno pepper
sliced beefsteak tomato
6 hamburger buns

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