Green Chile Burger Recipe


Cal/Serving: 841
Daily Value: 42%
Servings: 4

Dairy-Free, Gluten-Free, Wheat-Free
Vitamin A7619IU152%
Vitamin C79mg132%
Thiamin (B1)0mg29%
Riboflavin (B2)1mg38%
Niacin (B3)14mg71%
Vitamin B62mg104%
Folic Acid (B9)106µg27%
Vitamin B125µg86%
Vitamin D0µg0%
Vitamin E8mg42%
Vitamin K157µg196%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Bobby Flay

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


For the BBQ Sauce :

  • 2 tablespoons canola oil
  • 1 large Spanish onion, coarsely chopped
  • 5 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
  • 1 small head cabbage, cored, finely shredded
  • 1 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


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.

Recipe Details

Servings: 4

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