At times, I suffer from insatiable burger cravings. They’re often so overwhelming, I find it difficult to concentrate on little else. I’m a big burger lover – beef, chicken, turkey, veggie, I love them all. Melt some cheese on top and I’m over the moon. My boys are burger lovers, too. Logan loves traditional hamburgers, no cheese, topped with just bacon. He prefers his ketchup on the side, to be used as a dipping sauce. John loves all kinds of burgers, but whatever you do, DON’T put tomatoes on his! He absolutely hates them! They often get chucked onto my plate. He’s lucky, though, because I don’t mind one bit!
On this particular day, I craved a burger a bit more on the lean side, but with some heat behind it. I used some ground chicken thighs and created a delicious, fiery, green chile chicken cheeseburger. If you’re not familiar with green chile cheeseburgers, they’re extremely popular in the Southwest. Originally created in New Mexico, these delicious burgers are slowly making their way across the country. Green chiles are fire roasted, then used to top off grilled burgers that have been blanketed in cheddar cheese. Sounds sinful, doesn’t it? Since New Mexico green chiles are tough to find in New England, I used a blend of poblano and serrano chiles. If you can’t handle the heat, you can definitely opt to use some anaheim chiles. Just don’t leave out the cheese! I topped mine with Cabot Sharp Cheddar, because I absolutely love Cabot cheese. Yum!
A Butcher’s Daughter Original Recipe
What You’ll Need:2 pounds ground chicken thighs ½ of an onion, finely grated 2 teaspoons kosher salt 1 teaspoon ground black pepper 3 cloves garlic, minced ½ cup plain bread crumbs ½ cup milk Olive oil 5 poblano chiles 3 serrano chiles 8 hamburger buns 16 slices cheddar cheese (Recommended: Cabot Sharp Cheddar)
Preheat a gas or charcoal grill. If using a stovetop, preheat a grill pan or skillet over medium-high heat.
Rub a bit of olive oil onto the peppers, then place on the hot grill (these can also be broiled on a sheet pan). Grill the peppers until blackened, then transfer to a paper or thick plastic bag to steam. Once cool, peel the blackened skin off the chiles, remove the seeds, then dice into large chunks. Set aside.
Place ground chicken in a large bowl. Add the grated onion, salt, pepper, garlic, bread crumbs and milk. Using your hands, gently combine the ingredients. You don’t want to overwork the mixture! Form into 8 patties. These can be made ahead of time and placed in the fridge to firm up.
Fold a paper towel into square, then dip in olive oil. Using tongs to hold the paper towel, lightly wipe the grill. This will prevent the burgers from sticking. If using a skillet, use just enough olive oil to coat the bottom of your pan. Cook burgers until golden and cooked through thoroughly, about 8 minutes on each side. Top each patty with two slices of cheddar cheese a few minutes before they’re are done, allowing time for the cheese to melt. Place burgers on buns and top with green chiles. Enjoy!