Juicy and perfectly pink, this smoked lamb leg takes an overnight marinade before being immersed in a smoke bath.
Double Stacked Green Chile Queso Burgers
Double patties piled high, topped with a mess of green chile & queso on a Potato Roll.
It may be a Texas/Southwest thing, but we’re kind of crazy for green chiles around here. Often they are fire roasted, which adds a delicious smokey layer of flavor. Mainly, we love them for the gentle, building heat they bring. I personally love using green chiles to add a little spice, and they are the perfect addition to queso – the famed melted cheese dip that sits at the pinnacle of the Tex Mex food pyramid.
It’s no surprise then that this combination of smokey heat and cheese makes for a killer burger topping. On the point of burgers – this recipe is double stacked. Yup, two patties per bun. Double your pleasure, if you will. You see, burgers are all about ratio. In this case, the beefier double combo stands up well to the heat of the chiles and flowing melty cheese.
Let’s not forget the most essential part of this dish… the bun. Yes, the toppings matter. Yes, the fat percentage and quality of the beef is important. However, having the correct bun is crucial to supreme burger enjoyment. Believe me when I tell you – no amount of flame grilling can undo the misdeeds of a dry and stale bun.
I always choose to serve my burgers on Martin’s Potato Rolls. Behold this fine example atop an Oklahoma Onion Burger. Martin’s Potato Rolls are soft, with the perfect balance of sweetness (in fact, I much prefer them to their greasy brioche counterparts). They’re the type of bun you can jam your thumb into and it’ll leave an imprint… and that’s a good thing.
The final flourish on these burgers comes from a healthy schmear of sriracha mayonnaise, which adds a different type of spice along with acting as a creamy bun-adhesive.
This recipe is sponsored by Martin’s Famous Potato Rolls and Bread. Sponsored content helps support this website.
Double Stacked Green Chile Queso Burgers
- 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 Martin’s Sandwich Rolls
- salt to taste
- spray oil
- Remove the stems and the seeds from the chiles, and dice. Peel the onion, and dice.
- 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.
- In a small bowl, combine the mayonnaise with the sriracha and set aside.
- Divide the ground beef into 8 balls of equal size.
- Heat a large cast iron skillet or flat top griddle over medium high heat. Spray griddle surface with oil.
- 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.
- 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.
- 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.
- Allow to cook 1-2 minutes, then layer with the pepperjack cheese.
- 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.
- Repeat until all burgers have been formed, then serve immediately.
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