An Inspired Cook

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. 

I start with 1/4 pound of ground beef.  Place between 2 pieces of wax paper to form a thin patty.

Make the patties thin and about 6 inches

I try to make them the same size.

I usually make these up ahead and keep them cool in the fridge until ready to assemble and grill.  Just place them between sheets of wax paper to keep them separated.

For 4 burgers I diced up 4 Hatch green chiles.

I used Monterey Jack cheese but Cheddar is good too!

Add a layer of cheese onto a patty.  I’m generous with the cheese in case some leaks out.

Next a layer of green chile, as much as you like.

More cheese. . .

Set the second patty on top of all that cheese and green chile and start to pinch together the edges until it’s securely sealed.

Stuffed and ready to go.

On the hot grill they go.

4 – 5 minutes on each side over a hot grill.

The toppings were fresh guacamole, lettuce tomato, and onion.

And this is what happens when you take a bite.  It just oozes cheese and green chile.





Green Chile and Cheese Stuffed Burgers

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