NEVER should the diameter of the bun exceed the diameter of the burger. NEVER.
Amateurish presentation and deprives you of being taken seriously.
You can use these canned (jarred) chiles - https://www.olgringo.com/products.php?num=2
We consume 2 jars of Ol' Gringo Gourmet Green Chile - Hot/Medium per week.
A burger made with beef chopped in a food processor is superior to one made with ground beef.
My first green chile cheeseburger on a recent New Mexico trip was from the food truck outside of Marble Brewery in Albuquerque. I wasn’t expecting much, but I spent the rest of the trip unsuccessfully trying to find one as juicy and tasty.
Green chile is the best thing that ever happened to cheeseburgers
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I think I'll hold off on celebrating the 4th until the failed civil servant vacates our White House.
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Obama left quite awhile ago, please try and keep up.
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We've been making bison burgers with grilled poblano peppers for quite some time now. I don't know why it took us so long to figure out that poblanos are incredibly easy to char on the grill to remove the skin, and are thus perfect for a grilled bison burger. We also grill onion slices.
But I have a question -- here in Texas, poblanos are available year round. The article seems to be talking about Hatch chiles, which are seasonal. They're great, but poblanos are almost as good. They also seem to hold up better than Anaheims.
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There is absolutely no substitute for New Mexico green chile.
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I agree, and it doesn't even have to be from Hatch. I grew up in NM chile country, I ate chile all my life, and I never had bad chile from anywhere in NM. The NM chile is a type of chile pod to which varieties such as Anaheim, Sandia, and Big Jim belong. Anaheim were cultivated in NM then taken to Anaheim and grown there and have longer growing seasons than the typical two months in NM. So in terms of flavor type, as the author mentions, Anaheim is the best substitute. In fact, I'd use fresh Anaheim instead of any canned Hatch chile. Poblanos are very good and can be used but their flavor profile is different from a NM green chile. To reduce the heat of any chile, remove the little white ribs or membranes that the seeds are attached to on the chile. The seeds have a some heat bit only by virtue of their location on these ribs.
I found NM green chile from a reputable farm in Hatch for sale at my Local Whole F store in CT. I now I order it from WF by the 25 lb case for less than I would have paid to have it shipped directly, fresh or frozen. Since it's packed fresh at the farm and shipped in a refrigerated truck, it arrives in great condition. So check with your local grocers. Last year I roasted 100 lbs of green chile in my oven broiler and my home smelled so good for quite some time. We eat a lot of chile.
Source:
http://aces.nmsu.edu/pubs/research/horticulture/RR763/
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The best hamburger I've ever eaten was in Santa Fe, NM the last day I was there. It was slathered in chopped green chili's and, like a novice, I added ketchup. Nevertheless it was fantastic. I've bought Hatch Green Chilis from Harris Teeter when they come in and grilled them but I've never been able to replicate the Santa Fe burger. Thanks to Jay Amber for the suggestion to try Trader Joe's version.
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My lips be smacking for one of those burgers in the skillet pictured here. As someone who grows an ambitious variety of chiles each summer, I began freezing whole varieties a number of years ago (we pickle them as well) and as long as they sustain no freezer burn (we use half-gallon size plastic tubs) they are wonderful after thawing. I have Santa Fe varieties in the freezer from last summer (we pick them green) and this article was enough to entice me to thaw a tub out for the weekend. Might point out that Trader's Joe's sometimes sells a 100 percent Hatch Valley green chili topping that's perfect for burgers.
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@ Jay Amberg Neptune, N.J.
Do I understand you correctly that chili are more important than meat? As far as cheese is concerned, I think it ruins the burgers. Melted cheese is never good, except in fondue, but melting the American or white cheese does not make it any worse than it is.
it's "chile," not "chili," and yes, it's more important than meat. and the specific type of chile is even more vital - if it's not Hatch green chile, it's not worth it. no, Anaheims are NOT an acceptable substitute. as for cheese, you don't melt the cheese. you put the cheese on the burger as you put the burger on the bun, then you add the chiles. and god forbid you put American or "white cheese" (what is that, anyway???). cheddar you use cheddar cheese on a New Mexico green chile cheeseburger.
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100 pct cheddar for sure. I use an extra sharp variety from Vermont.
With my apologies to all dyed-in-the-wool cheeseburger eaters, I abstain from putting cheese on grilled beef. My favorite is a hamburger, made of lean ground sirloin, mixed with chopped button mushrooms, green onions, garlic, and grilled on wood fire. Eaten without soft round buns or ketchup on a plate, using a fork and knife.
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No apologies necessary...I'm sure that what you've described is very good, but its a minced beef patty, no more than a distant cousin to the hamburger.