Green Chile Steak Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 tablespoon slivered garlic
6 scallions, thinly sliced
2 (4 oz) cans whole green chilies, drained, seeded, sliced
Pinch salt and freshly ground pepper to taste
1/2 teaspoon ground allspice
1 teaspoon honey
3 tablespoons light olive oil, divided
Juice of 1 medium lime
2 pounds mixed ground chuck and sirloin (20% fat)
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 slices Monterey Jack cheese
6 sesame seed Kaiser or burger rolls, split
1/2 cup mayonnaise, Hellmann’s or Best Foods
1/3 cup chopped fresh cilantro leaves
6 Boston lettuce leaves



Oil grill grate well and preheat to medium high heat. Line a plate with foil and set aside.

Combine garlic, scallions, green chilies, salt, pepper, allspice, honey and 1 tablespoon of the oil in a small bowl. Stir well, cover and set aside.

Combine ground beef, salt and pepper. Mix well without compacting, divide into 6 equal portions on the foil-lined plate, forming each into a 4-inch burger; make a depression in the middle of each burger to allow for steam. Brush one side of each with remaining oil and place, oiled side down on the hot grill. Brush oil on the exposed side of burgers. Cook 4 to 5 minutes, flip to the other side and cook 3 to 4 minutes or until it tests medium-rare. Top each with a slice of cheese and push burgers aside.

Add lime juice to green
chile mixture and mix well. Combine mayonnaise and cilantro in a small bowl and mix well. Place split rolls, cut side down for 1 minute or until lightly browned. Spread a thin layer of cilantro mayonnaise on cut sides of the rolls. Add a lettuce leaf to the bottom half, a cheese burger, 2 or 3 spoons of the green chile mixture, and then the roll top. Cut burgers in half and serve.