GREEN CHILI BURGERS
Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.
Nutrition Facts :
GREEN CHILI CHICKEN BURGERS
These burgers are a slightly spicy Southwestern style sandwich. I came up with the idea for these burgers one night when I was feeling really creative, and they were a huge hit with my family.
Provided by Kelly
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
- Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
- Preheat an outdoor grill for medium heat.
- Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
- Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 33 g, Cholesterol 101.9 mg, Fat 23.8 g, Fiber 6.7 g, Protein 38.7 g, SaturatedFat 9.2 g, Sodium 1532.5 mg, Sugar 2.9 g
GRILLED GREEN CHILE TURKEY BURGERS
Our favorite summertime burgers! Green chilies, cilantro, and Jack cheese make these grilled turkey burgers amazing.
Provided by Emmurphy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
- Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
- Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 3.6 g, Cholesterol 109.1 mg, Fat 17.3 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 7.6 g, Sodium 585.5 mg, Sugar 1.6 g
GREEN CHILE BURGERS
A classic grilled burger gets a kickin' taco treatment, with canned green chiles, avocado, and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
- In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 610 mg, Sugar 8 g
TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH
Steps:
- Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
- Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
- Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.
GREEN-CHILE CHICKEN BURGERS
This lean burger gets plenty of flavor and juiciness from canned green chiles and fresh cilantro. Finish with sour cream for a creamy spread with a little extra tang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high. Combine chicken, cumin, chiles, chopped cilantro, and 1/2 teaspoon salt; season with pepper. Divide mixture into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown and a thermometer inserted into thickest parts registers 165 degrees, 8 to 10 minutes.
- Lightly brush tomato slices with oil; grill, flipping once, until charred, 2 minutes. Season with salt. Grill buns, cut-sides down, just until toasted, about 1 minute. Serve burgers on grilled buns with tomato slices, cilantro sprigs, sour cream, lettuce, and mustard.
GRILLED GREEN ONION BURGERS
Change up this super tasty burger with your favorite toppings. Whip some mayo with hoisin sauce to add extra tang! -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings., Meanwhile in a large bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm., In the same skillet, cook mushrooms in 2 tablespoon bacon drippings over medium-high heat until golden, 5-7 minutes. Add bok choy to skillet; cook until tender. Remove and keep warm., In the same skillet, fry eggs in remaining bacon drippings over medium heat until desired doneness. Serve burgers on buns with bacon, bok choy, mushrooms and fried egg.
Nutrition Facts : Calories 481 calories, Fat 22g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 1230mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 4g fiber), Protein 35g protein.
GREEN CHILE AND CHEDDAR TURKEY BURGERS (WW)
Make and share this Green Chile and Cheddar Turkey Burgers (WW) recipe from Food.com.
Provided by ellie_
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients (turkey - cumin) in a bowl and then shape into 4 patties.
- Spray skillet with Pam and set over medium heat. Add patties to skillet and cook until browned (5 min/each side).
- While burgers are cooking combine the chilies and cheddar in a small bowl.
- Top burger with cheese mixture and then reduce heat to low and cover skillet and cook until cheese melts (3-5 minutes).
- Serve burgers on sandwich thins topped with onion and tomato or condiments of your choice (keeping in mind point count if following the WW program).
EMERIL'S PORK-AND-CHORIZO BURGERS WITH GREEN-CHILE MAYO
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave your guests clamoring for more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat grill to medium. Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into four 1-inch-thick patties. (To store, cover and refrigerate patties, up to 1 day.)
- Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.
Nutrition Facts : Calories 840 g, Fat 57 g, Fiber 1 g, Protein 50 g
TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE PICKLE RELISH AND ANCHO GAUFRETTES
Provided by Bobby Flay
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
- To prepare the burgers: Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Preheat grill. Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the glaze. Serve burgers on rolls with watercress.
- To prepare the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature for 30 minutes before serving.
- To prepare the gaufrettes: Heat oil to 365 degrees F in a deep fryer. Fry potato in batches and remove to large plate lined with paper towels. Season immediately with salt and ancho chile powder.
GREEN-PEA BURGERS WITH HARISSA MAYO
Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
- Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
- Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.
GREEN BURGERS
This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It's craftily packed with spinach - one of the trickier veg to get into kids!
Provided by Amanda Grant
Categories Dinner
Time 50m
Yield makes 8 (4 for now, 4 for the freezer)
Number Of Ingredients 13
Steps:
- Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.
- Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.
- Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.
- Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
GREEN CHILI BURGERS
New Mexico is known for their green chilis and Bobby Flay claims it's home to the best green chili burgers! This recipe can be made to serve 4 or 6, depending on the size of the burgers.
Provided by Galley Wench
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- Place all ingredients in a blender and blend until smooth and season with salt and pepper to taste. (A water if necessary to achieve the proper consistency.).
- Burgers:
- Heat grill to high. Form meat into 6 burgers and season with salt and pepper to taste. Grill until charred on both sides and cooked to desired doneness.
- Place 2 slices of the cheese on each burger; close the lid or tent with foil and cook until the cheese has just melted, about 1 minute.
- Place burgers on bun and top with green chili sauce, lettuce, tomatoes and pickled jalapeno, if desired.
- Note: Use high heat. A great tasting burger needs only to be on the grill 2 to 3 minutes on each side to arrive at a perfect medium doneness.
Nutrition Facts : Calories 525.5, Fat 26.2, SaturatedFat 12.4, Cholesterol 131.5, Sodium 538.6, Carbohydrate 27.6, Fiber 2.7, Sugar 4.4, Protein 43
OPEN-FACED BURGERS WITH HORSERADISH SAUCE AND GREEN BEANS
Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with only one pot to clean up.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Form beef into four patties; season with salt and pepper. In a large skillet, heat oil over medium. Add patties; cook 6 to 8 minutes per side for medium. Transfer to a plate, and tent with aluminum foil; set aside.
- To skillet, add green beans, onion, and cup water; season with salt and pepper. Cover, and cook, tossing occasionally, until beans are crisp-tender, 5 to 7 minutes. Uncover, and cook, tossing, until water has evaporated, about 2 minutes.
- Make sauce: In a small bowl, stir together mayonnaise, parsley, and horseradish; season with salt and pepper. Place tomato slices and burgers on toast; top with horseradish sauce, and serve with green beans.
Nutrition Facts : Calories 487 g, Fat 20 g, Fiber 7 g, Protein 41 g
PORK AND CHORIZO BURGERS WITH GREEN CHILE MAYO
Make and share this Pork and Chorizo Burgers With Green Chile Mayo recipe from Food.com.
Provided by gailanng
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Green Chile Mayo: Heat the oven to 400 degrees F. Place poblano on a foil-lined baking sheet. Roast for 15 minutes, or until the skin is blistered and blackened. Place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. Peel, remove the seeds and finely chop.
- Combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. Season to taste with salt and pepper. Refrigerate for up to 1 week.
- The make the Chorizo Burgers: Preheat the grill to medium-high.
- Place the chorizo in a food processor, and process until finely chopped.
- Transfer the chorizo to a large bowl and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt and cayenne pepper.
- Using your hands, mix gently but thoroughly. Form the mixture into four 1-inch-thick patties, about 8 ounces each.
- Place the patties on the grill and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
- Transfer the burgers to a plate or platter and top each one with a slice of cheese.
- Toast the open buns on the grill, if desired.
- Place the burgers on the bun bottoms. Generously top each burger with Green Chile Mayo, and place the tops of the buns over the sauce. Serve immediately.
Nutrition Facts : Calories 1022.9, Fat 75.8, SaturatedFat 25.8, Cholesterol 172, Sodium 2004, Carbohydrate 39.5, Fiber 1.2, Sugar 7.5, Protein 44.8
GREEN HERBED LEMON CHICKEN BURGERS WITH GOAT CHEESE
Steps:
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
- Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
- Combine the mayonnaise and lemon juice in a small bowl.
- Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
- Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
- Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.
GREEN ONION BURGERS
When my husband and I took a grilling class at a local college, the instructor prepared these burgers. The green onion flavor really shines through. - Marilyn Trisch, La Crosse, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over the mixture and mix well. Shape into 12 patties. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns.
Nutrition Facts :
CHEESE & GREEN CHILIES STUFFED BURGERS
This is one of my adopted recipes. I have not made it yet, so I have not made any changes other than changing the name to better describe the food.
Provided by Jellyqueen
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients together except the cheese slices and chiles.
- Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
- Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.
- Top with the remaining 6 patties sealing the edges firmly.
- Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
INDIAN LAMB BURGERS WITH GREEN RAITA SAUCE AND RED ONIONS
Provided by Rachael Ray : Food Network
Time 31m
Yield 8 sliders
Number Of Ingredients 18
Steps:
- Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
- Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
- Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
- Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
- Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
- * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.
PORTOBELLO BURGERS WITH GREEN SAUCE AND SMOKED MOZZARELLA
Make and share this Portobello Burgers With Green Sauce and Smoked Mozzarella recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
- Season mushrooms with steak seasoning and saute 5 minutes on each side.
- Add in vinegar and coat the mushrooms in it.
- When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
- Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
- To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
- Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.
Nutrition Facts : Calories 618.4, Fat 43.9, SaturatedFat 13, Cholesterol 52.1, Sodium 941.3, Carbohydrate 33.4, Fiber 3.5, Sugar 9.1, Protein 24.8
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