Green Chili Blue Cheese Burgers
These juicy burgers are packed with green chile, mushrooms, and blue cheese, and are perfect for a summer cookout.
- Prep20 min
- Cook12 min
- Total1h 2m
- DifficultyEasy
- Servings4
This recipe is the result of many backyard experiments and countless good times with friends. The combination of beef and pork, along with the earthy mushrooms and spicy green chile, creates a burger that's anything but ordinary.
The key is to mince everything finely and let the mixture chill before grilling. This helps the patties hold together and allows the flavors to meld. Serve them on toasted buns with your favorite toppings.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place both ground meats in a large bowl.
- Make sure all vegetables and blue cheese are finely minced (no chunks), then add to the meat and mix well.
- Stir the Worcestershire sauce into the beef broth, then add to the meat mixture and mix thoroughly.
- Season the mixture generously with salt and pepper, then refrigerate for at least 30 minutes.
- Shape the mixture into 5-ounce patties, pressing them very thin.
- Grill the patties for 4 minutes, then rotate 90 degrees and cook for another 4 minutes. Flip and cook for 4 more minutes.
- Toast the buns on the grill, then serve the burgers with mustard, ketchup, lettuce, and tomato. Enjoy!
💡 Tips
- For best flavor, let the patties rest in the fridge for up to a few hours before grilling.
- If you can't find New Mexico green chiles, use any mild green chile or a mix of poblano and jalapeño.
- Don't overwork the meat mixture; mix just until combined to keep the burgers tender.
Inspired by a recipe from Food52