Green Chile Burger

Bobby Flay

Ingredients

For the BBQ Sauce

  • 2 Tablespoons  canola oil
  • large Spanish onion, coarsely chopped
  • cloves garlic, coarsely chopped
  • 2 Cups  canned plum tomatoes and juices, puréed
  • 1 Cup  water
  • 1/4 Cup  ketchup
  • 1/4 Cup  red-wine vinegar
  • 1/4 Cup  Worcestershire sauce
  • 3 Tablespoons  Dijon mustard
  • 3 Tablespoons  dark brown sugar
  • 2 Tablespoons  honey
  • 1/4 Cup  molasses
  • 3 Tablespoons  ancho chili powder
  • 3 Tablespoons  pasilla chili powder
  • 2-4  canned chipotle chiles in adobo, puréed
  •   Salt and freshly ground pepper

For the coleslaw

  • 1/4 Cup  mayonnaise
  • 1/2  small white onion, grated
  • 2 Tablespoons  sugar
  • 2 Teaspoons  celery seeds
  • 3 Tablespoons  apple-cider vinegar
  •   Salt and freshly ground black pepper, to taste
  • small head cabbage, cored, finely shredded
  • large carrot, finely shredded

For the burger

  • 2 Pounds  ground chuck, 80 percent lean
  • 2 Tablespoons  canola oil
  •   Salt and freshly ground black pepper, to taste
  •   BBQ Sauce
  •   Coleslaw
  •   Dill pickles, thinly sliced, for garnish

More Recipes

by Bobby Flay

We don’t think anyone would argue with us when we say that Bobby Flay knows his burgers, and this one showcases his love of Southwestern fare with roasted poblano peppers, pickled red onions, and queso cheese. Not only is this burger a best recipe in our books, but it also won the People’s Choice award at the 2013 South Beach Wine & Food Festival’s Burger Bash event. 

Click here to see 50 Best Burger Recipes

Directions

For the BBQ Sauce

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water and bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and purée until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

For the coleslaw

Whisk together the mayonnaise, onion, sugar, celery salt, vinegar, and salt and pepper in a large bowl.  Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed.  Let sit at least 15 minutes before serving.

For the burger

Heat the grill to high.

Form the meat into four 8-ounce burgers, brush with the oil, and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Brush with some of the barbecue sauce. Turn the burgers over and continue cooking to medium doneness, about 4 minutes longer, brush with more of the sauce.

Place the burgers on the bun bottoms and spoon some more of the barbecue sauce on top. Top with some of the coleslaw and a few pickles. Top with the bun tops.

Nutrition

Calories per serving:

840 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

42%

Servings:

4
  • Fat 155g 239%
  • Carbs 303g 101%
  • Saturated 24g 120%
  • Fiber 45g 179%
  • Trans 2g
  • Sugars 227g
  • Protein 221g 441%
  • Cholesterol 594mg 198%
  • Sodium 9,050mg 377%
  • Calcium 1,067mg 107%
  • Magnesium 676mg 169%
  • Potassium 8,919mg 255%
  • Iron 43mg 241%
  • Zinc 55mg 365%
  • Phosphorus 2,620mg 374%
  • Vitamin A 30,249IU 605%
  • Vitamin C 310mg 516%
  • Thiamin (B1) 2mg 113%
  • Riboflavin (B2) 3mg 158%
  • Niacin (B3) 57mg 285%
  • Vitamin B6 8mg 423%
  • Folic Acid (B9) 425µg 106%
  • Vitamin B12 21µg 343%
  • Vitamin D 1µg 0%
  • Vitamin E 34mg 170%
  • Vitamin K 628µg 784%
  • Fatty acids, total monounsaturated 62g
  • Fatty acids, total polyunsaturated 24g
See detailed nutritional info Have a question about nutritional data? Let us know.

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