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green queso chile burger

Double Stacked Green Chile Queso Burgers

  • Author: Jess Pryles
  • Yield: makes 4 double burgers 1x



8 Anaheim or Hatch chiles, fresh

½ large brown onion

1.5 lb ground chuck, 80/20 fat ratio

8 slices pepperjack cheese

¾ cup mayonnaise

2 tablespoons sriracha

2 tablespoons salted butter

4 Potato Rolls

salt to taste

spray oil


  1. Remove the stems and the seeds from the chiles, and dice. Peel the onion, and dice.
  2. Place a heavy based pan over medium heat, and spray with a little oil. Cook the onions and peppers down until soft and jammy, about 25-30 minutes. Season with salt to taste. You may need to add a little water in to the pan as they cook to help them soften. Remove from heat.
  3. In a small bowl, combine the mayonnaise with the sriracha and set aside.
  4. Divide the ground beef into 8 balls of equal size.
  5. Heat a large cast iron skillet or flat top griddle over medium high heat. Spray griddle surface with oil.
  6. Separate the Martin’s Sandwich roll halves and brush each side with butter. Place soft-side down on the grill to toast 45-60 seconds, or until nicely browned. Remove and set aside, spraying the griddle with a little more oil.
  7. Place the 8 balls onto the hot surface, then use a very firm spatula to “smash” them flat against the griddle. Season with salt after smashing.
  8. After 3-4 minutes, the burgers will have developed a crust to allow them to be flipped. Quickly and firmly use the spatula to release them from the griddle and flip them over.
  9. Allow to cook 1-2 minutes, then layer with the pepperjack cheese.
  10. Once cheese has melted, remove each patty and place onto a Sandwich Roll base. Spoon a generous amount of the green chile mix on top, drizzle with sriracha mayonnaise and replace the top of the bun.
  11. Repeat until all burgers have been formed, then serve immediately.