Chef John Folse: Tailgaters green chile burgers

Updated: Nov. 1, 2017 at 11:10 AM CDT
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(WVUE) - Tailgating get-togethers allow you to get a little more creative on the grill. In the South, cold beer and good friends call for spicy food, and this burger recipe is sure to please the crowd.

Prep Time: 30 Minutes

Yield: 4 Servings


2 pounds ground beef

6 roasted green chiles, peeled, stemmed, seeded and roughly chopped

1½ tbsps chile powder, divided

½ tsp ground cumin

salt and cracked black pepper to taste

granulated garlic to taste

½ cup mayonnaise

2 tbsps ketchup

4 cloves roasted garlic, mashed to a paste

2 tbsps canola oil

4 slices cheddar cheese

4 slices Swiss cheese

4 brioche buns, split and toasted


Fire up your barbecue pit according to the manufacturer's directions. Soak a few pieces of your favorite smoke wood should you desire extra smoky flavor. In a large mixing bowl, combine ground beef, 1 tablespoon chile powder and cumin. Season to taste using salt, black pepper and granulated garlic. Form meat mixture into 4 (8-ounce) patties and chill in refrigerator. In a small mixing bowl, whisk together remaining chile powder, mayonnaise, ketchup and garlic paste. Season to taste using salt, black pepper and granulated garlic. Set aside. Wipe grill grates with paper towels coated in canola oil, taking care not to burn your hands. This will ensure that the burgers will not stick to the grill. Grill on high heat 6–8 minutes on each side or until desired doneness. Top each patty with 1 slice of each cheese and allow to melt. While cheese is melting, quickly toast buns on grill 1–2 minutes. When ready to serve, coat each side of the bun with flavored mayo. Place 1 patty on each bottom bun and top with roasted chiles and top bun. You may also wish to dress with lettuce, tomatoes and onions. Serve immediately.