Green Chile Cheeseburger

The green chile cheeseburger is New Mexico's signature burger. Roasted green chiles add smoky, mild-to-hot heat that pairs perfectly with melted cheese. Hatch chiles are the classic choice, but Anaheim or poblano peppers work well too. In Austin, JewBoy Burgers serves its own take.

1. Roast the chiles. Char fresh chiles under a hot broiler or over a gas flame, turning until blackened all over, about 8 minutes. Put them in a covered bowl for 10 minutes to steam.
2. Prep the chiles. Peel off the skins, remove the stems and seeds, and chop. Season with a pinch of salt. (Skip this step if using canned chiles.)
3. Shape the patties. Form the beef into 4 patties about ¾ inch thick with a dimple in the center, and season with salt and pepper.
4. Cook. Grill or pan-fry over medium-high heat for 4 to 5 minutes per side, until the beef reaches 160°F.
5. Top and melt. Spoon chiles over each patty, add the cheese, and cover for 1 minute to melt.
6. Serve on toasted buns with mayo and onion.

• Control the heat. Removing the seeds and veins makes the chiles milder.
• Wear gloves when handling hot chiles, and avoid touching your eyes.
• Learn the history. Our green chile cheeseburger guide covers where the burger started in New Mexico and where to eat one.

Approximately 620 calories per burger with bun. This is an estimate.