You’d better come hungry because this is the ultimate burger with 2 patties of ground beef glued together with cheese and green chile. You may not see it now but within this burger lies a volcano of cheese and green chile just waiting to erupt. I found a recipe for a stuffed burger in Chile Pepper Magazine 1996 and ever since then my family has hounded me to make them again and again. The original recipe wrapped a couple strips of bacon around the patties so if that sounds good, go for it. I know that for me, I can only eat half, between the burger itself and all the toppings that are piled on it’s a lot for any one person but it’s sure fun to try.
More cheese. . .
The toppings were fresh guacamole, lettuce tomato, and onion.
2 pounds Ground Beef
4 ounces Monterey Jack Cheese, grated
4 Hatch Green Chile, roasted, peeled, seeded and chopped
Salt and Pepper
Toppings: Lettuce, Tomato, Onion, Fresh Guacamole
4 Hamburger Buns
Press ground beef between wax paper to make 8 thin patties. Take one patty and add a layer of grated cheese, green chile and another layer of cheese. Top with second patty and secure edges. Season with salt and pepper and place on hot grill. Grill 4 – 5 minutes on each side. Place on toasted hamburger bun and top layer with choice of toppings.
Makes (4) 1/2 pound burgers