Courtesy Helen Lampkin
These burgers will transport you to the heart of the Southwest with their green chile goodness. Melty cheese and tangy pickled onion complete the experience.
Green Chile Cheeseburger
1 lb. ground beef
salt/pepper/granulated garlic
4 hamburger buns, warmed or toasted
8 slices Monterey Jack or Cheddar Cheese
Green Chile Sauce (prepare ahead)
Pickled Red Onion (prepare 4 hours ahead)
For the burger:
Shape beef into 4 equal balls. Place on hot griddle. Season well with salt/pepper/garlic. Smash with heavy spatula. Flip. Season again. Cook to desired doneness.
To assemble :Place cooked sliders on toasted bun. Top with cheese, warm Green Chile Sauce and Pickled Red Onion.
Green Chile Sauce/Gravy yields 2 cups
2-3 tablespoons canola oil
1 cup chopped onion
2 teaspoons minced garlic (not dehydrated)
2 tablespoons masa harina or flour
½ cup roasted & peeled green chiles
1 ¾ cup chicken or beef broth
Season with salt
Optional: freshly chopped cilantro.
Saute onion in oil about 5 minutes (just starting to brown). Add garlic and saute 1-2 min. Stir in flour and cook 1 min. Add green chile and broth. Bring to boil, reduce heat and simmer 10-15 min. Taste, season with salt. Use immediately or refrigerate in covered container.
Pickled Red Onion
1 ¼ cups apple cider vinegar or white vinegar
¼ cup water
1 tablespoon sugar
2 tablespoons kosher salt
1 large red onion.
Bring vinegar, water, sugar, salt to boil. Remove from heat. Peel and slice red onion (thin slices) and place in heat proof jar or bowl. Pour hot liquid over. Let set at least 4 hours at room temp. Refrigerate until ready to use.