The green chile cheeseburger delivers a stunning range of meat and heat, sharp capsicum bite and creamy melted cheese. Condiments may include a slice of raw onion, lettuce, tomato, mustard, pickle chips, and a sliced jalapeño. The burger has become such an emblem of New Mexico pop cookery that the governor of the state recently instituted the Green Chile Cheeseburger Challenge, for which judges anoint the best each year at the state fair, and New Mexico’s tourism board has developed a hugely inclusive Green Chile Cheeseburger Trail, listing virtually every one in the state (www.newmexico.org/greenchilecheeseburger/).
At least two places in New Mexico claim to have invented the burger, sometime in the mid-twentieth century: Bert’s Burger Bowl in Santa Fe and the Owl Bar in San Antonio. Both still are thriving, and the Owl Bar, along with the Buckhorn Tavern, attracts crowds of burger fans to a crossroads town off I-25 where there are few other attractions. A recent corollary is the slop-per of Pueblo, Colorado—a hamburger or cheeseburger served open-face and topped with chili stew (not just chopped chiles).
The ultimate green chile cheeseburger is made at Bobcat Bite, a diner on the outskirts of Santa Fe.
Green Chile for Cheeseburgers
The chile on a green chile cheeseburger can be as simple as a whole roasted pod, peeled and seeded, draped across the top. Or the pod can be chopped. It should go without saying that using freshly roasted peppers rather than canned ones makes all the difference. In fact, good peppers and cheese are all that are needed to make a great GCCB. To give the sandwich extra pizzazz, prepare the topping as follows. This recipe makes a messy sauce, suitable for knife-and-fork burgers rather than for bunned ones.
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons olive oil
1½ teaspoons flour
⅓ cup water
1 cup chopped roasted green chiles
Salt
In a heavy saucepan, sauté the onion and garlic in oil until soft. Sprinkle in the flour, blending well with a wooden spoon. Trickle in the water, stirring constantly, then stir in the chile. Bring to a simmer, stirring frequently. Reduce heat and stir 3–4 minutes. Add salt to taste.
CHILE FOR 4 GCCBS