At our Farmer's market, there are several people who fire roast green chiles. As you're walking through the market it just smells so great that you can't help but stop and buy a bag of them. One of my favorite recipes to use green chiles in is Green Chile Cheeseburgers. They are just so juicy and the flavor combination is just irresistable.
Green Chile Cheeseburgers
adapted from the Cook this, Not that! cookbook
1 lb ground beef or brisket
1 can of roasted green chile, drained and chopped (I used three chiles from the farmer's market)
4 slices of pepperjack cheese
4 buns (we like to use fresh bakery buns from our grocery store)
4 slices of tomato
4 slices of onion
salt and pepper
1) Heat a grill, or stovetop grill pan (I've even used our panini maker before). Season the meat with salt and pepper, a pinch of cumin, and a pinch of cilantro.
2) When the grill or pan is hot, add the burgers. Cook for about 5 minutes on the first sid (until nicely charred), then flip the burger and immediately top with the chiles and the cheese (the recipe from the cookbook calls for swiss which also tastes really good). For medium rare burgers, cook about 4 minutes longer, for other temperatures, cook longer. Remove the burgers and toast the buns on the grill or pan.
The cilantro and cumin are both really strong flavors in the burger and make it different than your everyday cheeseburger from the grill. The pepperjack cheese gives the burger a little bit of heat but just adds another kick to the flavors popping in your mouth. This burger is amazing and can be served with any of your favorite side dishes.