By We won Friday, 31-10. The team is playing with an identity now — physical, disciplined, with an offensive line that is better than anything I've had in Denver. Jordan, the sophomore tackle whose footwork I spent forty minutes on in April, is a completely different player than he was in spring. That transformation — from the raw awkward version to the functional competent version — is one of the quietly satisfying experiences of coaching. You work on something for months and then suddenly it's there and it just is.
October is settling into the cool. I grilled this week in a jacket, which is the Denver transition — warm enough to be outside, cold enough to require an extra layer. I made green chile burgers Thursday: thick patties, sharp cheddar, the good roasted Hatch chile from the Las Cruces supply, finished with a smear of green chile aioli I've been making more of lately because Lisa has developed a mild obsession with it. She puts it on sandwiches, on eggs, on things I don't ask about. This is the natural end state of a non-New Mexican who married into it. You come for the food and you stay for the condiments.
Diego had a friend over Friday afternoon before the game — a kid from his class named Sam, Anglo kid, never had green chile in his life. I made quesadillas with green chile for their after-school snack because that's what there was. Diego casually ate his without comment. Sam took a bite, stopped, and said: "What is that?" I said that's Hatch green chile, it comes from New Mexico, you're welcome. Sam ate two more quesadillas. Another convert. My work is never done.
We're 7-0. The playoffs start in a month. I can feel it building.
Thursday’s grill session was one of those meals that didn’t need a special occasion — just a jacket, a good piece of roasted Hatch chile, and the knowledge that we were one day away from going 7-0. The green chile burger has become the unofficial game-week tradition in this house, and after watching Sam discover green chile for the first time on Friday, I figured it was time to write the whole thing down properly so it lives somewhere other than my head.
Our Favorite Family Green Chile Cheeseburger
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 4
Ingredients
- 2 lbs 80/20 ground beef
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 slices sharp cheddar cheese
- 4 roasted Hatch green chile peppers, peeled and seeded (or 1 cup canned whole Hatch green chile)
- 4 brioche burger buns, toasted
- Sliced tomato and red onion, for serving
- For the green chile aioli:
- 1/2 cup mayonnaise
- 3 tbsp roasted Hatch green chile, finely chopped
- 1 clove garlic, minced
- 1 tsp fresh lime juice
- 1/4 tsp cumin
- Salt to taste
Instructions
- Make the aioli. Combine mayonnaise, chopped green chile, garlic, lime juice, and cumin in a small bowl. Season with salt, stir well, and refrigerate until ready to serve. Can be made up to three days ahead — it only gets better.
- Form the patties. Divide ground beef into four equal portions (about 8 oz each). Shape gently into thick patties, about 3/4 inch thick. Press a slight dimple in the center of each with your thumb to prevent puffing. Season both sides with salt, pepper, and garlic powder.
- Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400°F). Clean and lightly oil the grates.
- Grill the patties. Place patties on the grill and cook without pressing, about 4–5 minutes per side for medium doneness. In the last minute of cooking, lay a slice of sharp cheddar over each patty and close the lid to melt.
- Warm the chiles. While patties rest, place roasted green chile strips directly on the grill for 30–60 seconds per side just to warm through and get a little char.
- Assemble. Spread a generous smear of green chile aioli on both halves of each toasted bun. Place the cheesy patty on the bottom bun, top with one whole roasted green chile (or a generous pile of strips), add tomato and onion as desired, and close with the top bun.
- Serve immediately. These do not wait well — get them to the table hot.
Nutrition (per serving)
Calories: 720 | Protein: 45g | Fat: 48g | Carbs: 28g | Fiber: 2g | Sodium: 890mg