Green Chile Burgers with Grilled Onions and Salsa Mayo

If you love green chiles, these Green Chile Burgers with Grilled Sweet Onions and Salsa Mayo are the gourmet burgers you’ve dreamed about.

We mix New Mexico green chiles and cheese right in the burger for a flavor explosion in every single bite.

Warm weather whispers invitations to fire up the grill for the best green chile burger you’ll find anywhere. We don’t just pile chiles on top, we season our burgers from the inside out.

That’s right—juicy beef, roasted chiles and melted cheese all the way through.

We’ll take you through every step of serving up amazing homemade burgers—like how to choose the best ground beef, proper seasoning, shaping, grilling temperature, perfect doneness, and grilling time.

Choosing the Best Ground Beef for Burgers

When you select quality beef with adequate fat, you won’t need to smother it in condiments to make it taste better. Most grocery stores still have meat cutters (butchers) to help with special requests like grinding a chuck roast or boneless short ribs into burger meat.

TIP: Ground chuck is ideal but most important is the ratio of lean meat to fat—in this case, 80/20 is recommended (and 75/25 won’t hurt anyone’s feelings). That means it’s 80 percent lean meat and 20 percent fat.

Why a fattier ratio? Because fat makes burgers taste better, helps hold them together, and keeps the burger juicy when cooked to a well-done temperature range for safety. It also makes going bun-less more satisfying.

If you can’t find 80/20 beef or are using purely grass-fed, mix a little grated frozen butter or small cubes of bacon fat into the meat before forming the patties.

Season the Burgers From the Inside Out

Mixing the roasted chiles and cheese into the beef distributes the flavor throughout, and keeps the chiles in play with every bite instead of sliding off the bun.

There are lots of options out there about when and how to salt a burger. You’ll have to judge for yourself, but people rave about my burgers, and I always mix the salt and burger seasoning into the meat rather than sprinkling them on top.

How to properly shape a burger

• Use a kitchen scale for uniform size so burgers finish cooking at the same time.
• Be gentle. Don’t pack or squeeze the meat too firmly while shaping.
• Shape to a thickness of 3/4 to 1-inch (this allows the burger to hold shape, and cook in under 10 minutes).
• Dimple the center by pressing in just a little with your thumb (this helps keep burgers flat when grilled)

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Tips for Grilling Burgers on a Charcoal or Gas Grill

NOTE: Charcoal is hotter with the lid off, Gas is hotter with the lid down.

• Set up two-zone heat; direct and indirect:
  Gas grill: Turn on only one side of the grill and leave the other side off. If the grill ordinarily runs hot or cold, you’ll have to adjust the settings to maintain a temperature of around 375°F.
  Charcoal grill: Build your fire in a chimney starter, and once the coals are hot and ready, spread them out over one side of the bottom of the grill. Adjust the bottom and lid vents to maintain a temperature of around 375°F.
• Best Temperature to Grill – Med-high (375°F) is ideal, but it really depends on YOUR grill and where the knobs need to be set to best maintain a temp around 375°F.
  The two-zone heat method will help if your grill has hot spots so the burgers can finish without charring the outside. If your grill temp gauge is no longer accurate, you should consider replacing or using a grill thermometer.
• How long does it take to cook burgers? About 8 minutes (4 minutes each side), depending on thickness.
• How to really tell when a burger is done? An instant-read thermometer is the best way to check doneness to prevent over or under-cooking the meat.
  => If you’re grilling without an instant-read thermometer, it’s time to elevate your grilling game and stop guessing about doneness. Great grilling or barbecue relies more on temperature than time.
• Flip only once, starting the burgers over direct heat and turning after about 4 minutes. The beef should release from the grate fairly easily. Finish over indirect heat if the burgers are browned on both sides but not yet cooked through. 
• NEVER press on the burgers while on the grill.
• Top with cheese the last minute of grilling with the lid down.
• Let burgers rest for 5 minutes, tented with foil. This is a great time to put the last few things on the table and say grace.

What temperature should a burger be cooked for safety and taste?

Harmful bacteria are destroyed at 140°F so it’s important for every part of the burger to reach that temperature. Because of the serious risk of eating undercooked ground meats, the USDA recommends 160°F.

Our preference is to remove the burgers from the grill at 155°F internal temperature since the temp will still rise during the 5-minute rest once removed.

NOTE: If you want to make medium-rare burgers, it’s recommended to grind your own beef to reduce risk. 

How to Select and Roast Green Chiles for Burgers

Most New Mexico green chiles provide a classic earthy, mild to medium heat and fabulous green chile flavor ideal for green chile burgers, though some can be quite spicy.

Not sure how hot you want those burgers to be?

There is a range of green chiles to consider depending on the heat level you prefer (keep in mind there is always a range of heat and no absolutes).

MILD: Poblano is the fresh, green version of dried Ancho chile
MILD to MED-MILD: Anaheim
MILD to MED to HOT: New Mexico chiles, depending on the variety

Anaheim and New Mexico chiles are similar in shape and flavor with the main difference being the heat level or Scoville range. Anaheim peppers will be more consistently mild, while New Mexico green chiles have a much wider Scoville range from 350-30,000 depending upon the variety.

If you’re up for some adventure, try a mix of several types. 

Roasting the Chiles Means Deeper Flavor

In this recipe, we show you how to roast chiles in the oven under the broiler, but the same technique applies for the grill. It’s all about getting them close to a heat source to char and blister the outer skin.

TIP: The only way to really know how hot a chile pepper will be is to taste it. However, jalapenos do offer a couple of hints which we cover in detail in Pulled Pork Stuffed Jalapenos.

NOTE: It is important to always use gloves when handling peppers. 

Time Saving TIP: In the recipe video, I share tips for making better hamburgers and demonstrate our very own Green Chile Chix Rub (recipe below) and Southwestern 505 Roasted Green Chiles as a short cut to make these burgers too.

A Gourmet Burger Deserves a Gourmet Bun

We love the delicate crunch of a toasted bun to take gourmet burger-making to a whole new level. We spread a touch of butter over our light and wholesome Sprouted Wheat Buns and toast them on the grill for real burger bliss.

VARIATIONS: Mix up the flavor with rye flour and caraway seeds, add caramelized onions, or make party sliders. 

Whatever style of bun you choose, don’t skip the buttery-toasted goodness of this simple step for the best burger experience. 

Green Chile Burgers STEP BY STEP 

1. Roast chile peppers on a foil-lined baking sheet, skin side up, about 6 inches under the broiler in the oven, and broil on high until well blistered and dark brown/black. Once roasted, place peppers in a plastic bag to steam for about 15 minutes. If grilling, place peppers directly on the grill grates and cook on high.
2. Gently mix ground beef with roasted chilies, cheese, and dry spices until well blended. Pat into 1/3 lb burgers.
3. Mix the mayonnaise and drained salsa together; set aside until ready to serve.
4. Grill the onions over medium heat until softened and browned on both sides. 
5. Grill the burgers over medium-high heat until seared well on both sides and cooked through; roughly 8 minutes. 
6. Toast the buttered buns (butter side down) until lightly browned and crisp at the edges.
7. Serve the burgers on toasted buns with the Salsa Mayo and grilled onions on top.

Recipe Variations:  

• Season with Green Chile Rub (recipe below) for an extra kick of green chile spice.
• Use a mix of different chiles to include Poblano, New Mexico, and Jalapeno, or mix in chipotle chiles in adobo for added smoky heat.
• Substitute canned or jarred green chiles for fresh.
• Top with slices of crisp bacon.
• Make it Paleo or low-carb and serve on lettuce and sliced tomato instead of a bun.

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Roasted Green Chile Burgers with Grilled Sweet Onions and Salsa Mayo

Smoky chilies and cheese mixed right in the burger for a flavor explosion in every single bite.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: American, Southwestern

Servings: 4 Servings – 1/3 lb burgers

Author: Judy Purcell

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Ingredients

For the burgers:

• ▢ 2-3 whole chile peppers , New Mexico, Anaheim, jalapeno, or Poblano, depending on your desired heat level — roasted and diced (OR 1/2 cup chopped roasted green chiles)
• ▢ 1 1/4 pounds ground chuck , 80/20 ratio of lean meat to fat
• ▢ 3/4 cup cubed or shredded cheddar cheese , or Jack cheese(1/4" cubes)
• ▢ 1 teaspoon granulated onion
• ▢ 1 teaspoon smoked paprika
• ▢ 3/4 teaspoon sea salt
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon pepper
• ▢ 4 Sprouted Wheat Burger Buns , lightly buttered and toasted

For the sauce:

• ▢ 1/4 cup mayonnaise
• ▢ 1/2 cup salsa , any favorite, drained

For the grilled onions:

• ▢ 2 large sweet onions , like Vidalia or Maui, sliced 1/4" thick
• ▢ 2 tablespoons extra virgin olive oil
• ▢ Sea salt and freshly ground pepper

US Customary – Metric

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Instructions

Roasting the Peppers

• Wash and dry peppers, slice in half and remove membrane and seeds. Grill the peppers directly over high heat on a grill or place the peppers on a foil-lined baking sheet, skin side up, about 6-inches under the broiler in the oven and broil on high until well blistered and dark brown/black, 8-10 minutes. Turn peppers halfway through to blister both sides.
  
• Once roasted, place peppers in a plastic bag to steam, about 15 minutes. This helps loosen the skin, making it easier to remove. Remove and discard skin before dicing peppers.

For the Salsa Mayo

• Mix the mayonnaise and drained salsa together, taste and season with salt and pepper. Set aside until ready to serve.

Grilling the Onions

• Heat grill to at least 425°F. Arrange sliced onions on a rimmed baking sheet, drizzle with olive oil, then generously season with salt and pepper.
• Grill onions over high heat until softened and browned on both sides, about 8 minutes. Remove to a platter and cover with aluminum foil.

  Note: Onions can be grilled directly on the grill grates, but a vegetable grill pan makes it easier.

For the Burgers

• Gently mix ground beef with diced roasted chilies, cheese, and dry spices until blended. Pat into 1/3 lb burgers.
• Grill burgers over med-high heat (dimple side up) for about 4 minutes. You'll see the color of the burger changing on the outside edge and juices begin to collect in the dimple. Turn and cook on the other side another 4-5 minutes, or until the internal temperature is between 155-160°F.

  NOTE: If adding more cheese on top, do so the last minute of cooking time.
• If there is room on the grill with the burgers, toast buttered buns (butter side down) until lightly browned with crisp edges. Otherwise, toast once burgers are done and resting.
• Serve the burgers on toasted buns with the sauce and grilled onions on top.

Video Displays Here or In Post

Notes

NOTE: It is important to use gloves when handling peppers.

The type of chile pepper you choose will affect how spicy the burger is, as well as the type of salsa used in the mayo. I like to use a mild salsa and spicier chilies so the mayo has a cooling effect. 

Recipe Variations:  

• Season with Green Chile Rub (recipe below) for an extra kick of green chile spice.
• Use a mix of different chiles to include Poblano, New Mexico, and Jalapeno, or mix in chipotle chiles in adobo for added smoky heat.
• Substitute canned or jarred green chiles for fresh.
• Top with slices of crisp bacon.
• Make it Paleo or low-carb and serve on lettuce and sliced tomato instead of a bun.

Equipment

Weber Propane Grill

Instant-Read Thermometer

Nutrition

Calories: 635kcal | Carbohydrates: 8g | Protein: 30g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 822mg | Potassium: 595mg | Fiber: 1g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 4.7mg | Calcium: 152mg | Iron: 3.3mg

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Green Chile Spice Rub Mix

Medium-spiced mix of seasoning highlighting the flavor of poblano and New Mexico green chiles.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Ingredient

Cuisine: New Mexican

Author: Judy Purcell

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Ingredients

• ▢ 1.45 ounces smoked flaked sea salt
• ▢ 0.8 ounce coconut palm sugar
• ▢ 0.6 ounce ground poblano chile powder
• ▢ 0.35 ounce granulated lemon peel
• ▢ 0.35 ounce granulated garlic
• ▢ 0.35 ounce granulated onion
• ▢ 0.25 ounce New Mexico green chile powder
• ▢ 0.15 ounce ground cumin
• ▢ 0.15 ounce coarse ground black pepper
• ▢ 0.15 ounce smoked paprika

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Instructions

• Mix all the ingredients in a small bowl. Store in a jar with a lid until ready to use.

Notes

Yields 4.5 ounces—Recipe is given in ounce measurements for the most accurate mix.

NOTE: Poblano chile powder is NOT the same as ancho chile powder even though they are both made from the same chile. Poblano is the green version with a clean green chile flavor (harder to find) and ancho is the red, dried version which is smoky and sweet (easy to find). While dried poblano powder is harder find, it is worth it for the bright yet mild green chile flavor. 

Equipment

kitchen scale

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