Green Chili and Queso Fresco Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Hamburger Filling
6 Ounces Queso Fresco Semi-Soft Crumbling Cheese
4 Ounces Canned Diced Hot Green Chilies

Hamburger Dressing
6 Tablespoons Mayonnaise
1-½ Teaspoons Ground Paprika
1-½ Teaspoons Ground Cumin Seed
1-½ Teaspoons Ground Cayenne Pepper

Hamburger Patties
2 Pounds 20% Lean Ground Beef
1 Each Fresh Poblano Chili Pepper, coarsely chopped
4 Ounces Canned Diced Hot Green Chilies
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Ground Cumin Seed
1 Teaspoon Ground Chili Powder
1-½ Teaspoons Ground Paprika
6 Ounces Shredded Monterey Jack Cheese
6 Each Large Homestyle Hamburger Buns

Hamburger Topping
1 Each Tomato, coarsely diced
1-½ Cup Lettuce, shredded
¼ Cup Fresh Cilantro, leaves only – no stems
¼ Cup Red Onion, coarsely chopped


* Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

* To make the filling, combine the queso fresco semi-soft crumbling cheese with 4.0 ounces canned diced
hot green chilies, mix well. Cover with and set aside.

* To make the dressing, combine mayonnaise with paprika, cumin and cayenne pepper, mix until well
blended. Cover and refrigerate until patties have been cooked.

* To make the hamburger patties, combine ground beef with the coarsely chopped poblano chili pepper, 4.0 ounces canned diced hot green chilies, salt, pepper, cumin, chili powder, and paprika. Handling the beef as little as possible to avoid compacting it, mix well. Divide the mixture into twelve equally sized patties. Spread equal amounts of filling onto six of the patties, place the remaining six patties on top and press the edges of the patties together to seal in the filling.

* To make the topping, combine coarsely diced tomato, shredded lettuce, cilantro leaves and coarsely chopped onion, toss until well mixed. Cover and refrigerate until patties have been cooked.

* When the grill is heated, brush the rack with oil. Place the patties on the rack, cover and cook turning once for 4 to 6 minutes per side or until the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the grill or on the top rack to toast lightly.

* To assemble the burgers, spread the dressing over the top of each bun. Place a patty on each bun bottom, layer with equal amounts of shredded cheese and then topping, use a toothpick to hold hamburger in place if needed. Add the bun tops and grab a napkin; these are not only a little spicy but very juicy as well, yum.

Makes 6 hamburgers