Green-Chile Cheeseburgers
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I had my first green chile cheeseburgers in west Texas and southern New Mexico a few years back. My favorites all had chopped-up and cooked green chiles on them, instead of just putting a roasted chile on the burger. So, every year when they are in season, I stock up on roasted Hatch green chiles, and freeze 2 - 3 pounds.

This is recipe that I came up with after watching a TV show that featured a restaurant serving my kind of green chiles on top of a burger. This will make a lot of cheeseburgers, so I freeze this green chile mixture in one cup packages (will make 3 to 4 burgers). Oh, and you have to use American cheese to get a traditional green-chile cheeseburger!

4 cups Hatch green chiles, roasted
1 cup chicken broth
1 tbls (heaping) garlic powder
1 1/2 tsp onion powder
1/2 tsp Mexican oregano, crushed
1 tsp kosher salt

1 lb ground beef (85/15 or 80/20)
American cheese slices

Remove stems and seeds from the roasted green chiles. Peel off as much of the skin as you can (you don't have to get it all), and roughly chop into dime or nickle sized pieces.

Place green chiles, chicken broth, garlic powder, onion powder, oregano, and salt in a large sauce pan. Mix everything well. Bring this mixture to a low boil, reduce the heat to a simmer, and cook over medium heat until the liquid is mostly gone. Stir frequently, but be careful not to break up the chiles too much.

Cook your burger as desired, top with a good amount of the green chile mixture, and cover with American cheese. Allow the cheese to melt well before placing the burger on the bun. If I am cooking indoors, I will add a little water to the pan and cover with a pot lid to create a steambath to melt the cheese (works very well).