But just like anything that occurs on a regular basis, the traditional burger recipe can get boring if served too often. Adding toppings like green chiles and cheese is a delicious way to mix things up. The concept is nothing new, of course. In New Mexico, a juicy burger decked out with spicy chiles and creamy cheese is so prolific you’d think it was the state sandwich. Most of these flavorful recipes however, call for roasting the chiles until charred, peeling off the skin, and removing the core, seeds, and membranes. It’s a process that, as authentic as it is, requires more time than most of us have on an average weeknight.
Fortunately, there’s an alternative preparation that yields the same combination of grilled meat, creamy cheese, and smoky chiles without all the fuss. Peppers, onions, and garlic sautéed in a single skillet makes a quick and easy caramelized concoction that underscores the vibrancy of the chiles, and a cayenne-lime mayonnaise adds another element of heat.
Once grilling season is in full swing, I’ll definitely be taking these babies outside, but a cast-iron skillet provides an easy indoor option that pan-fries the burgers to crispy-edge perfection. Whichever cooking method you use, the final step is topping the burgers with the chile mixture and sprinkling it with cheese. The cheese melts on top of the chiles and adheres them to your burger, creating a rich, velvety casing that will offset the heat of any overly fiery chiles.