Sunday, May 16, 2010

Smothered Green Chile Queso Burgers Share Tags: entree, entree round 2 There is nothing like New Mexico green chile and when it is smothered over a grilled burger it is wonderful, but when that same green chile is incorporated into a queso and the queso replaces the standard cheese that tops that burger, well then you go from wonderful to downright amazing! This burger ROCKS! Prep time: 25 minutes | Cook time: 25 minutes | Total time: 50 minutes | Servings: 6 Green Chile Ingredients
1 tbsp. of Olive Oil
1 tbsp. of Butter
1 medium yellow onion, diced
4 cloves garlic, minced
1 pound(s) of pork or beef, cubed, small
1 pinch of Salt & Pepper
1 pinch of Paprika
5 tbsp. of flour +
1 cup(s) of Roasted Green Chile, peeled & diced, fresh or frozen *
1 14 oz. can of fire roasted diced tomatoes
2 cup(s) of beef broth
water
Queso Ingredients
1 tbsp. of Olive Oil
1 tbsp. of butter
1/2 medium yellow onion, diced
3 - 4 cloves of garlic, minced
1 cup(s) of Roasted Green Chile, peeled & diced, fresh or frozen *
3 ounce(s) of Philadelphia cream cheese
16 ounce(s) of Velveeta cheese, (small box)
1 14 oz. can of fire roasted diced tomatoes, drained
Burger Ingredients
2 pound(s) of ground sirloin
pinch of salt, pepper, and paprika
hamburger buns
2 tomatoes, diced
2 cup(s) of lettuce, shredded
1 cup(s) of crushed blue corn tortilla chips
Steps
Prep all ingredients, including hamburger patties, forming and seasoning.
Chile Directions:
In a large saucepan heat the olive oil and butter on a med-high heat.
Add onion and saute for 2 -3 minutes. Add the garlic and meat. Season meat with salt, pepper and paprika to taste.
Saute until meat is cooked 3/4 of the way thru. Add the green chile.
Sprinkle mixture with the flour, soaking up all the fats within the pan. If additional fat is remaining sprinkle additional flour, a small amount at a time. Cook mixture for approx. 1 minute to cook flour taste out.
Add the tomatoes, stir well, next add the broth, stir until combined. Mixture will be on the thicker side. Add water 1/2 cup at a time to reach the consistency of a soup.
Reduce heat to low and simmer for 20 - 25 minutes stirring often.
While chile is simmering place burgers on the hot grill and start queso.
Queso directions:
In a medium saucepan heat the olive oil and butter on a med-high heat.
Add the onion and saute for 2-3 minutes. Add the garlic and saute until the onions are translucent.
Add the green chile and combine thoroughly. Drop heat to low.
Add the cream cheese and velveeta and stir until melted. While the cheeses are melting flip burgers.
When the cheeses have melted completely add the drained tomatoes and combine. Remove from heat.
Assemble Burgers:
Remove burgers from the grill and allow to rest while you toast the buns on the grill.
Place buns face down on a plate and add a hamburger patty to the bottom bun. Smother a large ladle full of queso over top, then follow with a large ladle full of green chile.
Top the burger with the crushed chips and diced tomatoes. Garnish plate with the lettuce.
* Fresh green chile is recommended. Roasted and diced green chile can be found in some grocers freezers or you may google "Hatch green chile" for a list of vendors who ship. Fresh Anaheim chile can be used also, just be sure to roast it, then have it sweat, and then peel and dice.