New Mexico Green Chile Cheeseburger

Introduction

A true taste of the Southwest, the New Mexico Green Chile Cheeseburger is a bold and juicy burger grilled to perfection on the Arteflame. Melty cheese and fire-roasted Hatch green chiles bring this burger to life with authentic New Mexican flavor. All grilled outdoors, no oven needed—just pure grilling bliss!

Ingredients

• 1.5 lbs ground beef (80/20 for best flavor)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 Hatch green chiles, roasted and peeled
• 4 slices sharp cheddar cheese
• 4 hamburger buns
• 4 tbsp butter (for grilling)
• Optional: sliced red onions, tomato, lettuce, mayonnaise, mustard

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins and light the paper.
3. Let the fire build and burn down until the grill surface is hot—this takes about 20 minutes.

Step 2: Prepare the patties

1. While the grill is heating, divide the ground beef into four equal portions and gently shape them into patties. Do not overwork the meat.
2. Season both sides of each patty generously with kosher salt and black pepper.

Step 3: Sear the burgers

1. Place the patties on the center grill grate directly over the flame to sear at 1,000°F.
2. Sear for 1.5 minutes on each side to lock in juices and get that golden crust.
3. Move the patties to the surrounding flat cooktop griddle to finish cooking to your desired doneness, flipping occasionally.
4. Remove the patties from the grill when their internal temperature is 15°F below your target. They will continue cooking off the grill.

Step 4: Roast the green chiles

1. Place whole Hatch green chiles on the flat cooktop closer to the center for high heat.
2. Turn regularly until skins blister and blacken on all sides (about 8-10 minutes).
3. Peel off the blackened skins and slice open to remove seeds. Set aside.

Step 5: Toast the buns and melt the cheese

1. Butter the inside of the burger buns and place them face down on the flat cooktop.
2. Toast until golden brown on the edges, keeping them nearer to the outer edge to avoid burning.
3. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover loosely with Hatch chile strips to help the cheese melt evenly.

Step 6: Assemble and serve

1. Place the cheesy patty on the bottom bun, add optional toppings (onion, tomato, lettuce, mayo, mustard), and cap with the top bun.
2. Serve hot and enjoy with your favorite sides!

Tips

• Always let your meat rest 5-10 minutes after grilling before assembling your burger.
• Use butter instead of oil for grilling the buns and burgers—it adds depth and richness.
• Take advantage of the Arteflame’s varying heat zones by grilling toppings and sides at the same time.
• Never press down on the patties while grilling—this squeezes out flavorful juices.
• Use high-quality cheddar for the best melt and flavor pairing with the chiles.

Variations

1. Blue Cheese Chile Burger: Swap out cheddar for crumbled blue cheese and add caramelized onions for a pungent twist.
2. Bacon Green Chile Burger: Add crispy bacon strips on top for smoky, salty crunch.
3. Southwest BBQ Burger: Add a layer of BBQ sauce, pepper jack cheese, and fried onion strings.
4. Avocado Chile Burger: Top with sliced avocado and a lime crema drizzle for a creamy, fresh edge.
5. Spicy Jalapeño Cheeseburger: Add grilled jalapeño slices and spicy sriracha mayo with cheddar cheese.

Best pairings

• Grilled corn with cotija cheese and lime
• Sweet potato fries cooked on the Arteflame flat top
• Smoky black beans with chili powder
• Spicy margarita or a cold Mexican lager
• Grilled pineapple slices for a touch of sweetness

Conclusion

Grilling a New Mexico Green Chile Cheeseburger on the Arteflame brings out bold, charred flavors and authentic heat from the Hatch chiles. The searing power of the center grill grate combined with the even cooking of the flat griddle let you master every part of this burger from bun to bite. Once you try it, you’ll make this New Mexico favorite a regular.