Green Chile Cheeseburger

Grilled burger with melted cheese, roasted green chiles and salsa on a bun with mashed avocado and lime juice.


  • 4 Fresh New Mexico Green or Anaheim chiles
  • 1 lb. 85% Lean Ground Beef
  • 3 Tbsp. Onion, minced
  • Worcestershire Sauce
  • 1 Clove Garlic, minced
  • Salt and Black Pepper, to taste
  • 4 Thick Slices Cheddar or Jack Cheese
  • ½ C. Avocado Mash (see below)
  • ½ C. Prepared Tomato Salsa
  • 4 Canyon Bakehouse Burger Buns, toasted or grilled
Avocado Mash
  • 1 Avocado, mashed
  • Fresh Lime Juice
  • Salt, to taste


  1. Roast the chiles on a grill or a foil-lined baking sheet under a broiler. Use tongs to turn until all sides are blistered. Transfer to a plate or a rack to cool.
  2. Trim the tops off the chiles. Cut them in half lengthwise and remove the skins and seeds. Set aside to make the burgers.
  3. In a large mixing bowl, combine the ground beef, onion, Worcestershire sauce, garlic, salt and pepper.
  4. Form the meat mixture into 4 patties, slightly flattened.
  5. Place the patties on a prepared grill or a non-stick pan on the stovetop over medium-high heat. Cook until browned on both sides and tension can be felt in the center. Transfer to a plate.
  6. Right off the grill, lay the cheese slices over the hot patties.
  7. Combine the ingredients for the avocado mash and spread on the bun tops.
  8. Once the cheese has melted, place the cheeseburger patties on the bun bottoms.
  9. Assemble the burgers with roasted green chiles and salsa.


Difficulty: Easy

Prep: 10 min

Cook: 20 min

Servings: 4