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. 

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4
Servings
1137
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
73g
100%
Sugar
18g
20%
Saturated Fat
27g
100%
Cholesterol
171mg
57%
Carbohydrate, by difference
77g
59%
Protein
50g
100%
Vitamin A, RAE
470µg
67%
Vitamin B-12
5µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
48µg
53%
Calcium, Ca
272mg
27%
Choline, total
154mg
36%
Copper, Cu
1mg
0%
Fiber, total dietary
14g
56%
Folate, total
94µg
24%
Iron, Fe
15mg
83%
Magnesium, Mg
113mg
35%
Manganese, Mn
1mg
56%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
586mg
84%
Riboflavin
1mg
91%
Selenium, Se
47µg
85%
Sodium, Na
1657mg
100%
Thiamin
1mg
91%
Water
293g
11%
Zinc, Zn
12mg
100%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.