Green Chile Burger

Name: Green Chile Burger
Ingredients: 2 tablespoon canola oil; 1 large spanish onion, coarsely chopped; 5 cloves garlic, coarsely chopped; 2 cup 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 tablespoon dijon mustard; 3 tablespoon dark brown sugar; 2 tablespoon honey; 1/4 cup molasses; 3 tablespoon ancho chili powder; 3 tablespoon pasilla chili powder; 2-4 canned chipotle chiles in adobo, puréed; salt and freshly ground pepper; 1/4 cup mayonnaise; 1/2 small white onion, grated; 2 tablespoon sugar; 2 teaspoon celery seeds; 3 tablespoon apple-cider vinegar; salt and freshly ground black pepper, to taste; 1 small head cabbage, cored, finely shredded; 1 large carrot, finely shredded; 2 pound ground chuck, 80 percent lean; 2 tablespoon canola oil; salt and freshly ground black pepper, to taste; bbq sauce; coleslaw; dill pickles, thinly sliced, for garnish

Bobby Flay|April 29, 2013 6:05 pm EST

Green Chile Burger

4 (1 ratings)

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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

Servings

4

Ingredients

2 tablespoon canola oil
1 large spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
2 cup 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 tablespoon dijon mustard
3 tablespoon dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoon ancho chili powder
3 tablespoon pasilla chili powder
2-4 canned chipotle chiles in adobo, puréed
salt and freshly ground pepper
1/4 cup mayonnaise
1/2 small white onion, grated
2 tablespoon sugar
2 teaspoon celery seeds
3 tablespoon apple-cider vinegar
salt and freshly ground black pepper, to taste
1 small head cabbage, cored, finely shredded
1 large carrot, finely shredded
2 pound ground chuck, 80 percent lean
2 tablespoon canola oil
salt and freshly ground black pepper, to taste
bbq sauce
coleslaw
dill pickles, thinly sliced, for garnish

Directions

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.
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.
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.