Beef recipe - 40 minutes

Green Chile Melt

Roasted chile brings fruitiness and gentle heat without burying the beef. A dry, crunchy cabbage slaw supplies contrast, while the cumin crema cools the finish and protects the bottom bun.

Ingredients and preparation

What this recipe makes: A beef burger layered with roasted green chile, pepper jack, lime slaw, and a cool cumin crema. The authored yield is 4 servings and the working time is about 40 minutes.

Ingredient plan: The recipe uses: 600 g ground beef, about 20 percent fat; 4 burger buns; 4 mild green chiles or poblano peppers; 4 slices pepper jack cheese; 160 g finely shredded white cabbage; 1 lime; 120 g sour cream or thick yogurt; 1 quarter teaspoon ground cumin; 1 small garlic clove, finely grated; Salt and black pepper.

  • 600 g ground beef, about 20 percent fat
  • 4 mild green chiles or poblano peppers
  • 4 slices pepper jack cheese
  • 160 g finely shredded white cabbage
  • 120 g sour cream or thick yogurt
  • 1 quarter teaspoon ground cumin
  • 1 small garlic clove, finely grated
  • Salt and black pepper

Step-by-step method

First stage: Blacken the chiles under a hot grill or directly over a gas flame. Cover for ten minutes, then peel, seed, and cut into broad strips. Toss the cabbage with half the lime juice and a pinch of salt. Mix the sour cream with cumin, garlic, and the remaining lime juice. Divide the beef into four 150 g patties, making each slightly wider than its bun. Season immediately before cooking.

Finish and serve: Cook the patties on a hot skillet or grill, turning once. Top with chile strips and pepper jack during the final minute. Toast the buns and spread cumin crema on both cut sides. Add the cabbage to the bottom bun, place the chile-topped patty over it, and close the burger.

  • Blacken the chiles under a hot grill or directly over a gas flame. Cover for ten minutes, then peel, seed, and cut into broad strips.
  • Toss the cabbage with half the lime juice and a pinch of salt. Mix the sour cream with cumin, garlic, and the remaining lime juice.
  • Divide the beef into four 150 g patties, making each slightly wider than its bun. Season immediately before cooking.
  • Cook the patties on a hot skillet or grill, turning once. Top with chile strips and pepper jack during the final minute.
  • Toast the buns and spread cumin crema on both cut sides.
  • Add the cabbage to the bottom bun, place the chile-topped patty over it, and close the burger.

Why it works and substitutions

Technique: Peeling the charred chile removes papery skin while leaving the roasted flavor behind. Lightly salted cabbage stays crisp because it is dressed shortly before assembly. The creamy sauce connects the chile and cheese while keeping their heat in balance. Taste every chile before assembly because heat varies from pepper to pepper. Pat peeled chiles dry so they do not water down the melted cheese. Keep the slaw cold until the burgers are ready.

Substitutions: Use canned whole green chiles, drained and patted dry, when fresh ones are unavailable. Replace pepper jack with Monterey Jack for less heat. Use a black bean patty and dairy-free yogurt for a meat-free version.

  • Use canned whole green chiles, drained and patted dry, when fresh ones are unavailable.
  • Replace pepper jack with Monterey Jack for less heat.
  • Use a black bean patty and dairy-free yogurt for a meat-free version.