Green Chile Burger

Green Chile Burger
Staff Writer

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:

1018 kcal

Daily value:

51%

Servings:

4
  • Carbohydrate, by difference 75 g
  • Protein 63 g
  • Total lipid (fat) 54 g
  • Vitamin A, IU 7906 IU
  • Vitamin A, RAE 499 µg
  • Vitamin B-12 7 µg
  • Vitamin B-12, added 1 µg
  • Vitamin B-6 2 mg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 18 IU
  • Vitamin E (alpha-tocopherol) 11 mg
  • Vitamin K (phylloquinone) 36 µg
  • Alanine 4 g
  • Arginine 4 g
  • Ash 8 g
  • Aspartic acid 6 g
  • Betaine 20 mg
  • Calcium, Ca 275 mg
  • Carotene, alpha 471 µg
  • Carotene, beta 3636 µg
  • Cholesterol 199 mg
  • Choline, total 197 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 886 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 24 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 18 g
  • Fatty acids, total trans 4 g
  • Fatty acids, total trans-monoenoic 4 g
  • Fiber, total dietary 12 g
  • Folate, DFE 168 µg
  • Folate, food 56 µg
  • Folate, total 144 µg
  • Folic acid 68 µg
  • Fructose 3 g
  • Glucose (dextrose) 2 g
  • Glutamic acid 9 g
  • Glycine 4 g
  • Histidine 2 g
  • Iron, Fe 18 mg
  • Isoleucine 3 g
  • Leucine 5 g
  • Lutein + zeaxanthin 191 µg
  • Lycopene 5 µg
  • Lysine 5 g
  • Magnesium, Mg 157 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 20 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 2 g
  • Phosphorus, P 693 mg
  • Phytosterols 19 mg
  • Potassium, K 1640 mg
  • Proline 3 g
  • Retinol 139 µg
  • Riboflavin 1 mg
  • Selenium, Se 59 µg
  • Serine 2 g
  • Sodium, Na 1554 mg
  • Starch 9 g
  • Sucrose 5 g
  • Sugars, total 35 g
  • Thiamin 1 mg
  • Threonine 2 g
  • Tocopherol, gamma 1 mg
  • Tyrosine 2 g
  • Valine 3 g
  • Water 307 g
  • Zinc, Zn 16 mg
Powered by USDA