GREEN CHILI, BACON AND VODKA CREAM SAUCE
Steps:
- To roast the peppers: Toss the poblano peppers with some olive oil and then roast them on an open flame until the skin is burnt. Let cool. Peel the skin and remove the seeds.
- Combine the bacon and olive oil in a medium stockpot. Cook over low heat until the bacon fat has liquefied (rendered). Add the onion, garlic and jalapeno and cook until soft. Add salt and pepper to taste. Add the vodka and cook until the liquid is reduced by 1/2. Add the cream and simmer until reduced by 1/4. Add the roasted poblano peppers and simmer with the cream for 5 minutes. Finally, add the cilantro and use a hand-held immersion blender to puree the mixture. Let cool before serving. Great with pasta, tacos and burgers.
GREEN CHILE CHEESEBURGERS
There's nothing better than freshly roasted green chiles. They have a smoky flavor and a bit of a bite-perfect for topping a thick, juicy green chile cheeseburger. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.
Nutrition Facts : Calories 482 calories, Fat 26g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 552mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.
GREEN CHILE CHEESEBURGER
Steps:
- Preheat the grill to high.
- In a large bowl, mix the ground beef with the salt and pepper and set aside.
- Next, brush the green chiles with oil and place them on the hottest part of the grill. Cook the chiles until they are charred on all sides about 5 minutes. Then remove them from the grill and put them in a bowl of ice water to cool. Remove the chiles from the ice water and carefully peel off the charred skin. Cut the stem off, remove the seeds and set aside. Take the onions and place them on the grill. Cook the onions until charred on all sides about 10 minutes and set aside.
- In a blender, add half the peeled chiles and half of the charred onions. Then add in the garlic, epazote, and oregano. Blend until the ingredients come together. Add the grapeseed oil and water and continue blending until the mixture is smooth about 30 seconds. Remove mixture to a large bowl.
- Roughly chop the remaining chiles and onions and mix them into the chile puree. Season, to taste.
- Form the ground beef into 4 (8-ounce) patties. Brush the grill with oil and cook the patties to desired doneness, 5 minutes for medium rare, 15 minutes for well done. Put the hamburger buns on the grill until lightly toasted. Just before removing the burgers, top them with the cheese and chile mixture. Remove the patties from the grill once the cheese begins to melt and place them on the hamburger buns. Garnish with your favorite toppings and enjoy!
GREEN CHILE BACON BURGER
This burger is hands down, my all time favorite. My fiance said that he had something similar in a restaurant in Albuquerque, NM. So, this is his attempt at a re-creation. I don't think that it could be any better though! *note* These are so good that 1 is never enough. We usually cook and eat 2, wait a few hours and do it again. :) Also, Green Chiles are not hot at all. So, Don't worry about heat. These are mild enough for kids. Hope you enjoy.
Provided by GrillGirlie
Categories Poultry
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Chile Peppers: Open and drain both cans of Chiles. Remove them from cans and slice down the side of each pepper length wise. Remove any seeds or insides. I do this under running water. After all of the peppers are split and seeded, lay all of them flat on a cookie sheet or plate covered in paper towels. Pat the tops of the peppers with paper towels as well until dry. You may have too many peppers but, the cans can be iffy. Better to have too many than too few.
- Bacon: Cut one piece of bacon in half for each burger. making 2 burger sized strips for each patty. Fry to desired crispness and drain on paper towels.
- Burgers: Place patties in a frying pan on Medium heat.
- Lightly oil the pan if using turkey patties.
- Coat only the top of the patties LIBERALLY with the chili powder.
- Sprinkle with a dash of Lawry's.
- Sprinkle with a dash of garlic powder. (Don't use garlic salt. It will be too salty with the Lawry's.).
- Cook on both sides until done and turn heat to lowest setting.
- Seasoned side up, put on 2 half pieces of bacon on each patty.
- Put one green chile on each patty.
- Put both cheeses on each patty and cover to melt the cheese.
- Once cheese has melted, Put a little mayo on your buns, and your patties. Sit down, and dig in! :).
Nutrition Facts : Calories 359.9, Fat 19.7, SaturatedFat 11.7, Cholesterol 54.3, Sodium 533.9, Carbohydrate 27.2, Fiber 1.8, Sugar 5.9, Protein 19.1
GREEN CHILE BURGERS
A classic grilled burger gets a kickin' taco treatment, with canned green chiles, avocado, and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
- In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 610 mg, Sugar 8 g
More about "green chile bacon burger recipes"
SANTA FE GREEN CHILE BACON BURGERS (GLUTEN FREE)
From theheritagecook.com
5/5 (2)Category BBQ / GrillingCuisine AmericanTotal Time 1 hr 45 mins
- Make the Spread: In a small bowl, whisk together the mayonnaise, green chile oil, and lemon juice. Add salt to taste if needed. Cover and refrigerate until ready to use.
- Caramelize the Onions and Chiles: In a large nonstick skillet, melt the butter over medium high heat. Add the onions and drained chiles. Reduce the heat to medium or medium-low and cook slowly for about 45 minutes, stirring often. When the liquid from the vegetables has evaporated, they will slowly turn golden brown and the sugars will start to caramelize. Stir often so that they don't burn. When they are sweet and softened, remove from the heat and set aside.
- Cook the bacon while the onions are caramelizing. When cooked through but not too crispy, transfer to a paper towel-lined plate.
- Make the Burgers: Place the meat in a bowl and add the minced bacon fat (if using buffalo) and seasonings. Use your clean, damp hands to mix the seasonings evenly throughout the meat. Divide into 4 equal portions. Roll each one into a ball and the press down into a flat, round disk. Press your thumb in the center of each patty to make a deep indentation. Place on a plate, cover, and refrigerate until ready to cook. Because buffalo cooks so much faster than regular beef, having the patties well chilled will help protect the center while the outside cooks.
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