Quadruple Chile Cheeseburgers Recipe

Pepper jack, roasted green chiles, pickled jalapeños, and chipotle mayonnaise give this burger layers of delicious chile heat.

J. Kenji López-Alt

Updated December 19, 2023

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Serious Eats / J. Kenji López-Alt

Why It Works

Opting for four distinct forms of chile—roasted chile, pickled chile, chile-flecked cheese, and a smoked chile-flavored mayonnaise—builds layers of complexity (and heat) without fatiguing the palate.

While I've never been to Santa Fe or experienced the world-renowned green chile cheeseburger at the Bobcat Bite, I have had roasted Hatch chiles sent to me in the mail and have enjoyed a homegrown green chile cheeseburger on more than one occasion.

But I'm a man who likes a bit of pickles in his burgers, not to mention a bit of creamy sauce. So I wondered what would happen if you took the green chile cheeseburger to the extreme by adding not one, not two, not three, but four distinct sources of chile heat, each different from the last.

And thus the quadruple chile cheeseburger was born. A fat patty of grilled beef draped with a melty, oozy slice of pepper jack cheese, topped with roasted green chiles (preferable Hatch, though poblanos or cubanelles will do just fine) and a handful of pickled jalapeños, served on a hearty bun with a generous swipe of chipotle mayonnaise.

July 2012

Recipe Details

Quadruple Chili Cheeseburgers Recipe

Prep 10 mins

Cook 40 mins

Active 45 mins

Total 110 mins

Serves 4 servings

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Ingredients

2 pounds freshly ground beef chuck
Kosher salt and freshly ground black pepper
2 whole fresh poblano or Hatch chiles
1 chipotle pepper canned in adobo, finely chopped, plus 2 teaspoons adobo sauce
4 tablespoons mayonnaise
8 slices pepperjack or pepper colby-jack cheese
4 large hamburger buns
1/4 cup sliced pickled jalapeños

Directions

Divide meat into 4 even piles and shape into burger patties about 1/2-inch wider than burger buns. Season generously with salt and pepper and set aside.
Place chiles directly over a gas burner and cook, turning occasionally, until charred and blistered all over. Alternatively, place chiles as close as possible to broiler element set to high and cook, turning occasionally, until charred and blistered all over. Transfer to a sheet of aluminum foil and wrap tightly. Set aside for 5 minutes, then remove from foil and carefully peel off most of skin. Discard stems and seeds. Roughly chop chiles.
Combine chipotle, adobo sauce, and mayonnaise in a small bowl. Stir to combine. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place burgers directly over hot side of grill and cook, turning occasionally, until well charred and internal temperature registers 125°F to 130°F (51°C-54°C) on an instant-read thermometer for medium-rare, about 5 minutes total, or 135°F to 140°F (57°C-60°C) for medium, about 6 minutes total. Top each burger patty with 2 slices of cheese, then transfer to a large plate and tent with aluminum foil.
Toast buns directly over hot side of grill until browned, about 30 seconds.
Place bottom buns on a cutting board. Top with burger patties. Top burger patties with roasted chiles and pickled jalapeños. Top with chipotle mayonnaise. Close sandwiches and serve.

Special Equipment

Grill, chimney starter (optional)