This week I was going to make a Mexican brownie Sundae **** that’s in the works **** then thought about a healthy Southwest baked fish I’m loving lately **** also coming soon **** and then last week I had the Three Peaks Deli green chile cheeseburger and it reminded me of some changes I’d been meaning to make to my own recipe. (And P.S. if you’re in Durango …. run don’t walk and try that burger. If New Mexico’s Green Chile Cheeseburger Trail extended into Colorado, Three Peaks’ would make the map.)
It’s all about the chile ……….. Southwest emeralds.
So… I tweaked my recipe, and did a taste test with some friends who work together to create opportunity and new jobs in Southwest Colorado. TrailBoss, NasaControl, Coach, IWantYourShoes and Mr.D were there for feeding and feedback. (NoFlashing came in later, after we’d polished them off. Sorry!)
First, I toast the rolls ….. sweet Hawaiian, split in half and baked at 400 degrees for 4 minutes. Leave them on the hot pan to cool and the tops toast perfectly.
4 large diced Hatch green chiles (here’s a link on roasting and prepping fresh ones.) I reduced the onion to 2 tablespoons, the garlic to 1 clove instead of 3. Briefly sauteed in canola oil ….. the green chile remains the star.
If you use frozen or canned chiles, be sure to drain them well.
The addition of chipotle mayo with garlic powder …… I wasn’t sure about this because the smoky spicy chipotle might step on the the chile …. but I gave it a try. With a ratio of 3 heaping tablespoons mayo to 1 scant tablespoon chipotle. With just a teaspoon garlic powder.
6 slices provolone cheese, quartered and divided for the 12 sliders.
Another way to go is to combine provolone with white American slices, as they do at the Santa Fe Bite. I just happened to have provolone on hand.
1 1/2 pounds ground angus beef makes 12 golfball sized portions to flatten into patties. In the past I’ve seasoned the meat with lots of garlic and salt. This time I reduced the salt to 1 teaspoon garlic salt, with 1 teaspoon black pepper and 1 teaspoon onion powder.
Note: Try not to handle the meat too much. The patties should be just packed but also sort of falling apart. The grilling and searing will hold them together, and they’ll be far more tender.
They cook in no time ….. 1 minute on medium high heat. Flip. Add the cheese. Cover with a lid or foil so the cheese melts quickly. 1 more minute. Done.
On a grill or over charcoal, even more flavor.
Look how melty that provolone is.
Note: IWantYourShoes is off dairy. I’ve made these before sans cheese and they’re just as tasty …. because it’s all about …. yep, the chiles.
To assemble, start with the mayo. It’s the glue that holds everything to the bottom bun.
Then the patty melt, heaping tablespoon of chile, slice of roma tomato, and greens. I had spring mix on hand but prefer arugula’s peppery flavor.
Note: This is one of my favorite brown ceramic plates, by my friend De Potter.
And here are the results …..
TrailBoss: Great flavor, could use more heat. No, the chipotle didn’t overwhelm the chile flavor. Nice balance.
I used mild green chiles. Medium heat would have worked well for some kick.
Mr.D: Not too salty. More heat, please. From the chiles and more chipotle in the mayo. Pile on the heat, extra hot.
I knew he’d say that.
And to add fresh onion.
I like to offer chopped or sliced onion on the side.
NasaControl: Great flavor, and considering I’d brought them from home, they traveled well and didn’t get soggy. The heat level, however, way too high.
I’m sensitive to heat. NasaControl is super sensitive, could detect one pepper flake in a meatball sensitive. This is all very helpful feedback, and here’s my thinking ….. when serving to a crowd, make a batch of mild green chile to put on the sliders. Then offer a separate batch of medium or hot on the side to add-on. And to spread plain mayo as the ‘glue bottom,’ then offer the chipotle mayo on the side. So everybody’s happy.
Coach had to go to a meeting, I’ll see him soon for notes NoFlashing, I’ll email you before the next taste test which will most likely be Mexican brownies ….. or wait ….. baked cumin fish …… hang on …… could be red chile strawberry corn muffins. I’ll let you know!
Next time will also email the iDuo ….. they’ve been so buried in their computers …. give ‘em a reason to come up for air.
Note: Were I assembling these ahead of time for a picnic or potluck, I’d do an assortment ….. all marked ….. 1 toothpick for mild. 2 for medium heat.
This one for my husband.
I’d Order That……….
GREEN CHILE CHEESEBURGER SLIDERS
- 1 (12-pak) sweet mini Hawaiian rolls (split in half)
- 2 tsp canola oil (to saute the chile)
- 4 large Hatch green chiles (roasted, seeded, skins removed and chopped — or use canned, well drained)
- 2 Tblsp fine chopped onion
- 1 clove garlic (minced)
- 3 heaping Tblsp mayo (thick mayo, Hellman’s is good)
- 1 scant Tblsp chipotle powder
- 1 tsp garlic salt
- 6 slices provolone cheese (quartered and divided, 2 pieces per slider)
- 1 1/2 lbs. ground angus beef 80/20
- 1 tsp garlic salt (to season the beef)
- 1 tsp fresh ground black pepper (to season the beef)
- 1 tsp onion powder (to season the beef)
- 3 large roma tomatoes (cut into 4 slices)
- 1 cup arugula or spring mix greens
- 1/2 cup sliced or fine chopped onion (to serve on the side)
- 12 toothpicks or skewers (to secure each slider)
Makes: 12 sliders.
Note: green chiles come in various degrees of heat. I prefer to use mild fresh Hatch chiles, and offer another batch of hotter chile on the side. The chile consistency you want for sliders differs from green chile sauce (which would be great for smothered burgers.) But for this recipe you want the chile to be the star, sauteed with onion and a little garlic ….. with a thick consistency.
for the printable directions, click here: http://idorderthat.com/green-chile-cheeseburger-sliders/