Green Chile Cheeseburger
Features green chile, a staple in New Mexican cuisine.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The Green Chile Cheeseburger is a relatively modern American dish, born and popularized in New Mexico. The burger itself has a longer history, but the specific combination with green chile is a regional innovation, emerging in the mid-20th century and gaining traction as New Mexican cuisine gained recognition. The development of Hatch chile, a specific variety of green chile known for its unique flavor, played a significant role in the dish's popularity.
The Green Chile Cheeseburger is more than just a meal in New Mexico; it's a cultural icon, representing the state's unique culinary identity and agricultural heritage. It's a source of local pride and a common point of conversation among residents and visitors alike.
State Food Obsession
Green chile is a defining ingredient in New Mexican cuisine, and the Green Chile Cheeseburger exemplifies this. It is readily available in restaurants across the state, from fast-food chains to upscale dining establishments.
Hatch Chile Festival
The Hatch Chile Festival, held annually in Hatch, New Mexico, celebrates the harvest of Hatch chile and features numerous vendors selling Green Chile Cheeseburgers and other chile-related dishes. The festival is an important cultural event that reinforces the significance of chile in the state's identity.
Culinary Competition
Green Chile Cheeseburger cook-offs and competitions are common in New Mexico, showcasing the creativity and passion of local chefs and home cooks.
The Green Chile Cheeseburger features a savory and spicy flavor profile, balancing the richness of the beef, the creamy texture of melted cheese, and the distinctive heat and vegetal notes of roasted green chile.
The primary flavor component is the roasted green chile, offering a complex profile that ranges from mild warmth to intense heat, depending on the variety and roasting process. The chile often has a smoky undertone from roasting and a slightly sweet and vegetal flavor. This contrasts with the umami-richness of the beef patty, typically seasoned with salt, pepper, and sometimes garlic or onion powder. The cheese adds a creamy, fatty element, with cheddar, Monterey Jack, or other melting cheeses being common choices. The burger is usually served on a bun, which provides a soft, neutral base. Additional toppings like lettuce, tomato, onion, and condiments contribute further layers of flavor and texture.
Chile Selection
Choosing the right green chile is crucial. Hatch chile is widely considered the best option due to its flavor and texture. Consider the heat level when selecting your chile, ranging from mild to extra hot, based on your personal preference.
Roasting Technique
Roasting the green chile is essential to develop its smoky flavor and soften its skin. Roast the chiles until the skins are blackened and blistered. This can be done on a grill, under a broiler, or using a gas stovetop burner. After roasting, steam the chiles in a sealed container or plastic bag for 15-20 minutes to loosen the skins, making them easier to peel.
Cheese Pairing
Select a cheese that melts well and complements the flavor of the green chile. Cheddar, Monterey Jack, pepper jack, or a blend of cheeses are popular choices.
Bun Selection
A sturdy bun that can hold the juicy patty, cheese, and green chile is important. A brioche bun, a potato roll, or a similar soft but substantial bun works well.
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