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New Mexico Green Chile Cheeseburger

New Mexico Green Chile Cheeseburger

By Traeger Kitchen

Add a little green to your cheeseburger, and we're not talkin' lettuce. Stack some heat on your beef and top your burgers with green chiles and melted pepper jack cheese.

Prep Time

10 Minutes

Cook Time

20 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

2

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Units of Measurement:
Burgers
1 1/2 Pound ground beef
1 Teaspoon Salt
1 Teaspoon cumin
1 Teaspoon chili powder
main
3 Clove garlic
3 Teaspoon olive oil, divided
To Taste Salt
To Taste black pepper
1 Medium yellow onion, sliced 3/4-inch-thick
4 Whole Hatch or poblano chiles
4 Slices pepper jack cheese
4 Whole burger buns
Lettuce, optional, for serving
Tomato, optional, for serving

Steps

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    Make the burger patties. In a medium bowl, add the ground beef, salt, cumin, and chili powder. Using your hands, mix to combine. Form into four (6 oz.) patties.

    Ingredients
    • 1 1/2 Pound ground beef

    • 1 Teaspoon Salt

    • 1 Teaspoon cumin

    • 1 Teaspoon chili powder

  • 3

    In a piece of foil, toss the garlic with 1 1/2 teaspoons of oil, and a pinch of salt and black pepper. Seal the foil to form a pouch. Brush the onions with the remaining 1 1/2 teaspoons of oil and season with salt and black pepper to taste.

    Ingredients
    • 3 Clove garlic

    • 3 Teaspoon olive oil, divided

    • To Taste Salt

    • To Taste black pepper

    • 1 Medium yellow onion, sliced 3/4-inch-thick

  • 4

    Place the whole chiles, onions, and garlic pouch directly on the grill grates. Close the lid and cook until the chiles are blackened all over, turning them every 5 minutes, and the onions are tender and grill-marked, flipping the onions and the garlic pouch halfway through, about 15 minutes.

    400 ˚F / 204 ˚C

    Ingredients
    • 4 Whole Hatch or poblano chiles

  • 5

    Remove the chiles, onions, and garlic from the grill. Place the chiles in a bowl, cover with a plate or plastic wrap, and steam until the skins loosen for 10 minutes. Peel and seed the chiles, chop finely and transfer to a medium bowl.

  • 6

    With a sharp knife on a cutting board, finely chop the garlic and the onions and add to the chiles. Add 1/2 teaspoon salt, stir to mix, and set aside until ready to use.

  • 7

    Insert the probe horizontally into the center of a burger patty. Place the burger patties directly on the grill grates. Close the lid and cook each side for 4 minutes, until the internal temperature reaches 140°F for medium or desired doneness. In the last minute or two, top each patty with cheese to melt.

    400 ˚F / 204 ˚C

    140 ˚F / 60 ˚C

    Ingredients
    • 4 Slices pepper jack cheese

  • 8

    If desired, place the buns cut-side-down directly on the grill grates to toast, around 1-2 minutes.

    400 ˚F / 204 ˚C

    Ingredients
    • 4 Whole burger buns

  • 9

    Remove the burgers and buns from the grill. Build the burgers. Place the patties on the burger buns, top each patty with some of the green chile mixture, lettuce, and tomato, or desired toppings. Enjoy!

    Ingredients
    •  Lettuce, optional, for serving

    •  Tomato, optional, for serving

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