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Green Chili Cheeseburger

Green Chili Cheeseburger

Green Chili Cheeseburger

Ever since I watched the New Mexico episode of Burger Land with George Motz (burger god!) I wanted to try making my own Green Chili Cheeseburger.

Dad made a batch of green chili relish and I made sure we had the right blend of ground beef (Alton Brown’s recommended 50% chuck and 50% sirloin), the right cheese (a nice yellow cheddar), and the right hamburger buns (kaiser rolls, because these are going to be big burgers).

I decided to make big burgers. Not just quarter-pounders, but third-pounders! So 1 lb of ground beef made 3 hefty burger patties. I remembered to put a “dent” in the middle of each patty like Bobby Flay recommends. You should try doing that. It’s a simple trick and it really stops your burgers from turning into puffed-up baseballs.

Dad did the actual cooking because it’s “his” cast iron skillet and gods-forbid that anybody else touches it!

He cooked each burger separately. First mine, then Mom’s, then his. Each burger got 3-minutes on one side, then 1-minute on the other side, then he put on 2 slices of cheddar and covered the burger with a bowl to let it “steam cook” for another 2-minutes.

The burger patty was cooked to a perfect medium and the cheddar cheese was melted all over the patty.

Assembling the burger was easy. Kaiser roll, burger patty with melted cheese, spoonful of green chili relish.


Thanks to George Motz for the idea, thanks to Alton Brown and Bobby Flay for the “how to” instructions, and thanks to Dad (I suppose!) for doing the cooking.

And it’s chili, not chile. Chile is a country, not a pepper.




Dad’s Green Chili Relish

Dad made a batch of green chili relish which will be eaten later today as toppings on homemade chili cheeseburgers.


  • 1 jalapeño pepper (Scoville scale 2,500–10,000)
  • 1 poblano pepper (Scoville scale 1,000–1,500
  • 1 cubanelle pepper (Scoville scale 100 – 1,000)
  • 1/4 red onion
  • 2 cloves garlic
  • 1 good pinch kosher salt
  • olive oil


1.   Select some fresh peppers. These are from a farm stand in New Jersey. This recipe requires 1 of each pepper and is sufficient for 4 burgers. You can scale up the recipe easily (e.g. 4 of each pepper, a whole onion, 8 cloves of garlic), but don’t crowd the pan. Cook in batches.


Jalapeño, Poblano and Cubanelle peppers.

2.   Dice the peppers. Not too big, not too small. Chop the onion and garlic to a similar size. All of the ingredients should be the same size to cook evenly.


Diced peppers.

3.   Sweat the peppers, onions and garlic in a splash of olive oil. Add a good pinch of kosher salt. Sweat the ingredients to release the flavors. Don’t sautée them. Don’t fry them. Sweat them gently. This will retain moisture while releasing flavor.


Sweating peppers until soft.

4.   The relish is ready to go. Use it on your chili cheeseburgers!


Dad’s Green Chili Relish.

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