GREEN-CHILE CHICKEN BURGERS
This lean burger gets plenty of flavor and juiciness from canned green chiles and fresh cilantro. Finish with sour cream for a creamy spread with a little extra tang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high. Combine chicken, cumin, chiles, chopped cilantro, and 1/2 teaspoon salt; season with pepper. Divide mixture into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown and a thermometer inserted into thickest parts registers 165 degrees, 8 to 10 minutes.
- Lightly brush tomato slices with oil; grill, flipping once, until charred, 2 minutes. Season with salt. Grill buns, cut-sides down, just until toasted, about 1 minute. Serve burgers on grilled buns with tomato slices, cilantro sprigs, sour cream, lettuce, and mustard.
GREEN CHILI CHICKEN BURGERS
These burgers are a slightly spicy Southwestern style sandwich. I came up with the idea for these burgers one night when I was feeling really creative, and they were a huge hit with my family.
Provided by Kelly
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
- Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
- Preheat an outdoor grill for medium heat.
- Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
- Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 33 g, Cholesterol 101.9 mg, Fat 23.8 g, Fiber 6.7 g, Protein 38.7 g, SaturatedFat 9.2 g, Sodium 1532.5 mg, Sugar 2.9 g
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 CHILI CHICKEN
This is a Foster Farms recipe I got off the back of a package of whole chicken. It is sort of easy and has a great south-of-the-border flavor. My family loves this dish!
Provided by connie427
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub outside of chicken with mixture of chili powder, cayenne, cumin and salt.
- Heat oil in Dutch oven and brown chicken on all sides.
- I remove the chicken from the pot and then add onions, chiles and garlic and saute a couple of minutes to soften.
- Then add the ch broth stir to combine and return the chicken to the pot and simmer 50 minutes covered.
- When chicken is done, remove from pot and drain back the juices from the ch into the pot.
- Blend together flour and water and stir into sauce. Cook stirring til thickened.
- Stir in sour cream.
- Carve chicken and serve with sauce. Serves 4.
GREEN CHILI BURGERS
New Mexico is known for their green chilis and Bobby Flay claims it's home to the best green chili burgers! This recipe can be made to serve 4 or 6, depending on the size of the burgers.
Provided by Galley Wench
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- Place all ingredients in a blender and blend until smooth and season with salt and pepper to taste. (A water if necessary to achieve the proper consistency.).
- Burgers:
- Heat grill to high. Form meat into 6 burgers and season with salt and pepper to taste. Grill until charred on both sides and cooked to desired doneness.
- Place 2 slices of the cheese on each burger; close the lid or tent with foil and cook until the cheese has just melted, about 1 minute.
- Place burgers on bun and top with green chili sauce, lettuce, tomatoes and pickled jalapeno, if desired.
- Note: Use high heat. A great tasting burger needs only to be on the grill 2 to 3 minutes on each side to arrive at a perfect medium doneness.
Nutrition Facts : Calories 525.5, Fat 26.2, SaturatedFat 12.4, Cholesterol 131.5, Sodium 538.6, Carbohydrate 27.6, Fiber 2.7, Sugar 4.4, Protein 43
GREEN CHILE CHEESEBURGER DELUXE
In New Mexico, where many traditional dishes contain roasted green chiles, it's only natural that hamburgers get the chile treatment, too. If you don't have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños - a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of "queso amarillo" will do, but domestic Monterey Jack or Muenster may be even better.
Provided by David Tanis
Categories dinner, lunch, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
- Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
- Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
- Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile "fillets" with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
- Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
- If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
- If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
- Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 8 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams
GREEN CHILI BURGERS
Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.
Nutrition Facts :
GRILLED GREEN CHILE TURKEY BURGERS
Our favorite summertime burgers! Green chilies, cilantro, and Jack cheese make these grilled turkey burgers amazing.
Provided by Emmurphy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
- Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
- Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 3.6 g, Cholesterol 109.1 mg, Fat 17.3 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 7.6 g, Sodium 585.5 mg, Sugar 1.6 g
CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
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- In a bowl, combine chicken, cumin, green chiles, chopped cilantro, and ½ teaspoon of salt. Form the mixture into 4-5 patties.
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