This week I was going to make a Mexican brownie Sundae **** that’s in the works **** then thought about a healthy Southwest baked fish I’m loving lately **** also coming soon **** and then last week I had the Three Peaks Deli green chile cheeseburger and it reminded me of some changes I’d been meaning to make to my own recipe. (And P.S. if you’re in Durango …. run don’t walk and try that burger. If New Mexico’s Green Chile Cheeseburger Trail extended into Colorado, Three Peaks’ would make the map.)
It’s all about the chile ……….. Southwest emeralds.
I tweaked my recipe, did a taste test with some friends and am super happy with the results.
First, I toast the rolls ….. sweet Hawaiian, split in half and baked at 400 degrees for 4 minutes. Leave them on the hot pan to cool and the tops toast perfectly.
4 large diced Hatch green chiles (here’s a link on roasting and prepping fresh ones.) I reduced the onion to 2 tablespoons, the garlic to 1 clove instead of 3. Briefly sauteed in canola oil ….. the green chile remains the star.
If you use frozen or canned chiles be sure to drain them well.
The addition of chipotle mayo with garlic powder …… I wasn’t sure about this because the smoky spicy chipotle might step on the the chile but I gave it a try. With a ratio of 3 heaping tablespoons mayo to 1 scant tablespoon chipotle. With just a teaspoon garlic powder.
6 slices provolone cheese, quartered and divided for the 12 sliders.
Another way to go is to combine provolone with white American slices, as they do at the Santa Fe Bite. I just happened to have provolone on hand.
1 1/2 pounds ground angus beef makes 12 golfball sized portions to flatten into patties. In the past I’ve seasoned the meat with lots of garlic and salt. This time I reduced the salt to 1 teaspoon garlic salt, with 1 teaspoon black pepper and 1 teaspoon onion powder.
Note: Try not to handle the meat too much. The patties should be just packed but also sort of falling apart. The grilling and searing will hold them together, and they’ll be far more tender.
They cook in no time ….. 1 minute on medium high heat. Flip. Add the cheese. Cover with a lid or foil so the cheese melts quickly. 1 more minute. Done.
On a grill or over charcoal, even more flavor.
Look how melty that provolone is.
Note: I’ve made these before sans cheese and they’re just as tasty …. because it’s all about …. yep, the chiles.
To assemble, start with the mayo. It’s the glue that holds everything to the bottom bun.
Then the patty melt, heaping tablespoon of chile, slice of roma tomato, and greens. I had spring mix on hand but prefer arugula’s peppery flavor.
Note: This is one of my favorite brown ceramic plates, by my friend De Potter.
The taste test got a thumbs up from everyone, with a few suggestions:
For people who like more heat, offer a bowl of medium or hot chiles on the side.
For people who can detect one single tiny pepper flake in their food, they will most likely want plain mayo with no chipotle.
Add onion or offer on the side as well.
Were I assembling these ahead of time for a picnic or potluck, I’d do an assortment ….. all marked ….. 1 toothpick for mild. 2 for medium heat.
This one for my husband.