Green Chile Chicken Burgers Recipes

GREEN CHILI CHICKEN BURGERS

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.

BAKED GREEN CHILE CHICKEN

Steps:

• Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
• In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
• Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
• While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

CHEF JOHN'S GREEN CHICKEN CHILI

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.

GREEN CHILE CHEESEBURGERS

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.

GREEN CHILE CHEESEBURGERS

Steps:

• Preheat the broiler to high.
• Begin by making the green chile salsa: Place the chiles on a roasting tray with the garlic and onions. Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes. Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven. Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems. Place the chile flesh, onions and garlic in a food processor. Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the chile. Taste and season once more, then set aside as you prepare the burgers.
• For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
• Form the ground brisket into four 8-ounce patties about 1/2-inch thick. Make them slightly bigger in diameter than your buns, as they shrink when they cook. Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty. Sprinkle both sides with salt and pepper, and then place on the hot part of the grill. Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese. Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes. Cut open the hamburger buns and lightly toast on the grill.
• To assemble, place the lettuce, onion and tomato on the base of the burger bun. Top with a grilled patty and place a heaping spoonful of roasted green chile salsa on top. Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top. Serve.

GREEN-CHILE CHICKEN BURGERS

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 CHILE GRILLED CHICKEN BURGERS

Steps:

• In a large bowl, combine the ground chicken, green chiles, green onion, jalapeno, chili powder, cumin, garlic powder, and salt. Divide and shape into 4 patties.
• Meanwhile, preheat the grill to medium and prepare any desired burger toppings.
• Lightly brush the grill with canola oil. Grill the burgers for 5 minutes, flip, then grill for an additional 3-5 minutes, until cooked through. During the last few minutes of cooking, top the burgers with pepper jack cheese and let melt. If desired, toast the buns on the grill as well.
• Enjoy immediately with any desired toppings.

GREEN CHILE BURGERS

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.

HATCH GREEN CHILE CHICKEN BURGERS

Steps:

• Heat grill to medium high. Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper. Gently mix and divide into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown. A meat thermometer should read 165 degrees. 8 - 10 minutes.
• Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.

GREEN CHILI BURGERS

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.

GREEN CHILE BURGER WITH CRUNCHY AVOCADO SALAD

Steps:

• Heat the grill to high.
• Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside.
• Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops.

GREEN CHILE CHORIZO BURGERS

Steps:

• Prepare grill for direct cooking over medium-high heat (400-450°F/200-230°F).For relish, spritz peppers and onions with oil. Grill peppers, covered, 8-10 minutes or until charred on all sides, turning occasionally. Remove from heat and place in large resealable plastic bag. Seal bag and let stand at least 15 minutes. Peel off the skin of the peppers and remove seeds and stem. Grill onions, covered, for 2-3 minutes, until grill marks appear. Roughly chop peppers and onion; transfer to Manual Food Processor. Add remaining relish ingredients and pulse until finely chopped; set aside until ready to serve.For burgers, combine ground beef and chorizo in large mixing bowl; divide meat mixture into 4 portions. Press into patties, using Burger & Slider Press.Grill patties, covered, 10-12 minutes, flipping once, until internal temperature reaches 140°F (60°C) for medium doneness. Top patties with cheese, during last 1-2 minutes of cooking, or until cheese is melted.Place burgers in buns and top with tortilla chips and relish

GREEN CHILI BURGERS

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.