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.
Green Chile Cheeseburger Sliders
- 1 (12-pak) sweet mini Hawaiian rolls (split in half)
- 2 tsp canola oil (to saute the chile)
- 4 large Hatch green chiles (roasted, seeded, skins removed and chopped -- or use canned, well drained)
- 2 Tblsp fine chopped onion
- 1 clove garlic (minced)
- 3 heaping Tblsp mayo (thick mayo, Hellman's is good)
- 1 scant Tblsp chipotle powder
- 1 tsp garlic salt
- 6 slices provolone cheese (quartered and divided, 2 pieces per slider)
- 1 1/2 lbs. ground angus beef 80/20
- 1 tsp garlic salt (to season the beef)
- 1 tsp fresh ground black pepper (to season the beef)
- 1 tsp onion powder (to season the beef)
- 3 large roma tomatoes (cut into 4 slices)
- 1 cup arugula or spring mix greens
- 1/2 cup sliced or fine chopped onion (to serve on the side)
- 12 toothpicks or skewers (to secure each slider)
Makes: 12 sliders.
Note: green chiles come in various degrees of heat. I prefer to use mild fresh Hatch chiles, and offer another batch of hotter chile on the side. The chile consistency you want for sliders differs from green chile sauce (which would be great for smothered burgers.) But for this recipe you want the chile to be the star, sauteed with onion and a little garlic ..... with a thick consistency.
|Place the rolls cut side up on a baking tray. Toast in a 400 degree oven for 4 minutes. Leave them on the tray to cool and the tops will toast perfectly.|
|In a small saute pan, heat 2 tsp canola oil to medium heat. Add the chopped chiles and 2 T. onion. Cook, stirring often, for 5 minutes. Add the minced garlic and saute 3 minutes. Be sure not to let the garlic burn, as it will result in a bitter flavor. Move the chile to a bowl and cover with foil to keep warm.|
|Mix the mayo, 1 T. chipotle powder and 1 tsp garlic powder in a small bowl. Set aside until ready to assemble.|
|If using a grill, heat to medium high. Set the provolone, quartered and divided into 12 portions, near the grill as you're close to cooking the burgers. Have a sheet of foil on hand as well, to cover while melting the cheese on the burgers.|
|In a large bowl, season the ground beef with garlic salt, black pepper and onion powder. Mix with your hands. Form into 12 golfball sized portions and flatten gently with your hands. You want them to be packed loosely, almost falling apart. The grilling and searing will hold them together, and they will be very tender.|
|They cook quickly. Place on grill, or in a large skillet at medium high heat. Cook for 1 minute. Flip. Add the cheese and cover with foil, or pan lid. Cook 1 more minute. Move to a plate.|
|To assemble: Spoon a dollop of chipotle mayo on the bottom bun. It's the 'glue' that holds everything in place. Add a patty melt. Then 1 heaping T. of chile, 1 slice of tomato, greens or arugula, then place with top bun. Secure with a toothpick or skewer.|
|Serve with sides of fresh sliced onion and tortilla chips.|