Mike's Green Chile Cheeseburgers

Name: Mike's Green Chile Cheeseburgers
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb 80/20 Hamburger Meat; 16 Hatch Green Roasted Chili's; 2 large White Onions; 1 large Firm Tomato; 1 packages American Or Cheddar Cheese; 1/3 Shredded Head Lettuce; 1 Bottle Yellow Mustard; 1 Bucket Mushrooms (sliced); 1 packages Lipton Onion Mix; 1 tbsp Black Pepper; 3 clove Garlic (chopped); 1/4 tsp Cumin; 1/4 tsp Salt; 4 large Onion Rolls; 1 Sprinkle Garlic & Onion Powder; 1/3 cup Fresh Cilantro [for garnish]; 4 Separate Roasted Hatch Green Chilis (chopped); 1/3 stick Butter

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Here's a slight twist on hamburgers. Make with green chili's, cilantro and yellow mustard and you're literally eating New Mexico!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Here's a slight twist on hamburgers. Make with green chili's, cilantro and yellow mustard and you're literally eating New Mexico!

Saved

Ingredients

20 mins

4 servings

2 lb80/20 Hamburger Meat
16Hatch Green Roasted Chili's
2 largeWhite Onions
1 largeFirm Tomato
1 packagesAmerican Or Cheddar Cheese
1/3Shredded Head Lettuce
1Bottle Yellow Mustard
1Bucket Mushrooms (sliced)
1 packagesLipton Onion Mix
1 tbspBlack Pepper
3 cloveGarlic (chopped)
1/4 tspCumin
1/4 tspSalt
4 largeOnion Rolls
1Sprinkle Garlic & Onion Powder
1/3 cupFresh Cilantro [for garnish]
4Separate Roasted Hatch Green Chilis (chopped)
1/3 stickButter

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Steps

20 mins

1

Slice tomatoes and lettuce.
2

Chop 16 chiles, or leave whole, onions, garlic and mushrooms and fry in pan with oil. Or you can leave your onions raw if you prefer.
3

Mix hamburger meat with all other ingredients including 4 additional green chopped chiles. Create 4 large patties. Fry until thoroughly cooked. Place cheese on patties after fully cooked and cover for 1 minute.
4

Smear bread with butter sprinkled with onion and garlic powder and slightly sear in pan or grill.
5

Serve with shreaded lettuce, tomatoes and mustard along with your onion, fresh cilantro, mushroom and green chile topping.

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Cooksnaps

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MMOBRIEN @cook_2891564

on November 06, 2013 11:03

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!