Description

These Green Chile Burgers with Grilled Onions and Salsa Mayo offer a smoky, spicy twist on the classic burger. Roasted green chile peppers are blended into juicy ground chuck patties along with cheddar cheese and spices, then grilled to perfection. Topped with sweet, charred grilled onions and a tangy salsa mayo, these burgers deliver bold southwestern flavors with every bite.

Ingredients

For the Burgers

2-3 whole chile peppers (New Mexico, Anaheim, jalapeno, or Poblano), roasted and diced or 1/2 cup chopped roasted green chiles
1 1/4 pounds ground chuck (80/20 lean to fat ratio)
3/4 cup cubed or shredded cheddar cheese or Jack cheese (1/4″ cubes)
1 teaspoon granulated onion
1 teaspoon smoked paprika
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 sprouted wheat burger buns, lightly buttered and toasted

For the Sauce

1/4 cup mayonnaise
1/2 cup salsa, any favorite, drained

For the Grilled Onions

2 large sweet onions (Vidalia or Maui), sliced 1/4″ thick
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste

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Instructions

Roasting the Peppers: Wash and dry the chile peppers, slice them in half, and remove the membrane and seeds. Grill the peppers directly over high heat or place them on a foil-lined baking sheet under the oven broiler about 6 inches from the heat source. Broil until the skin is well blistered and dark brown or black, about 8-10 minutes, turning halfway through to blister both sides. Then, place the roasted peppers in a plastic bag to steam for about 15 minutes, which loosens the skin. Remove and discard the skin before dicing the peppers.
Making the Salsa Mayo: Combine the mayonnaise with the drained salsa in a bowl, mix well, and season to taste with salt and pepper. Set aside until ready to serve.
Grilling the Onions: Preheat the grill to at least 425°F. Arrange the sliced onions on a rimmed baking sheet, drizzle with olive oil, and season generously with sea salt and freshly ground pepper. Grill the onions over high heat until softened and browned on both sides, about 8 minutes total. Transfer to a platter and cover with aluminum foil to keep warm. Optionally, onions can be grilled directly on the grill grates or in a vegetable grill pan for easier handling.
Preparing the Burgers: In a mixing bowl, gently combine the ground beef with diced roasted chiles, cheese cubes, granulated onion, smoked paprika, sea salt, garlic powder, and pepper until evenly blended. Form the mixture into 1/3-pound patties, making a small dimple in the center of each to help them cook evenly.
Grilling the Burgers: Place the burgers on a preheated grill over medium-high heat, dimple side up. Cook for about 4 minutes, watching for color changes and juices collecting in the dimple. Flip the burgers and cook for an additional 4-5 minutes until the internal temperature reaches between 155°F and 160°F for medium doneness. If desired, add extra cheese on top during the last minute of cooking to melt.
Toasting the Buns: If space allows on the grill, toast the lightly buttered burger buns butter side down during the last minutes of cooking the burgers until golden brown with crisp edges. If not, toast them immediately after the burgers are done and resting.
Assembling the Burgers: Place each burger on a toasted bun, top with grilled onions and a generous dollop of salsa mayo. Serve immediately and enjoy the smoky, spicy flavors.

Notes

Adjust the type of chile peppers based on your preferred heat level, from mild Anaheim to spicy jalapeno.
Steaming the roasted peppers in a plastic bag makes peeling the skin much easier.
Using a vegetable grill pan for the onions prevents them from falling through the grill grates and makes turning easier.
Make sure to check burger doneness with a meat thermometer to ensure safe internal temperature.
You can substitute regular burger buns if sprouted wheat buns are not available.
For a spicier sauce, add a few dashes of hot sauce to the salsa mayo.