If you like to add a bit of extra “kick” to your burger, than you will definitely enjoy my Mini Burger With Green Chilies. Not to worry, the green chilies are not spicy at all. I used a combination of Anaheim and Serrano chilies. They were perfect, only a slight taste of hotness which does not over power the taste of the meat at all. The mini burgers were really good and guess what? You don’t even need the usual ketchup or mustard! Anyway, I hope you will try to make them at home. Enjoy!
Mini Burger With Green Chilies
5 Large (400 g) Anaheim Chilies/Pepper
2 Serrano Chilies/Pepper
1 Large White Onion, halved and sliced
1 Clove Garlic, minced or finely chopped
900 g Ground Beef (preferably with 20% fat)
4 to 5 Medium size Heirloom or any ripe Tomato, sliced
A bunch of Green Leaf Lettuce, washed
6 Slices Cheddar Cheese, quartered
12 Mini Hamburger Buns
1 Tbsp Olive Oil
A splash (about 1 Tbsp) of Balsamic Vinegar
Freshly Ground Black Pepper
Season the ground beef with sea salt and black pepper. Divide the meat into 12 equal patties. Shape the patties to about the size of the mini buns and set aside.
Roast the chilies over open flame or under a broiler. Turn the chilies to charred evenly. When chilies are charred, place in a bowl and cover with plastic wrap and let sit for 20 minutes. Then wipe the charred skins off with paper towel or wear gloves and remove with your fingers.
Cut the chili in half (lengthwise) and carefully remove and discard the seeds. Then slice the chili, about ¼ inch wide.
In a medium skillet over moderate to high heat, sauté the onion with olive oil for about 2 to 3 minutes and toss in the garlic and chilies. Continue to sauté until the onion is caramelized. Then drizzle the balsamic vinegar and season lightly with sea salt and pepper.
Prepare the grill for direct cooking over high heat. Grill the patties until cooked, turning only once and place 2 pieces of cheddar cheese on top of each patty. Meanwhile, toast the buns lightly and set side.
When the cheese melted, remove the patty with a wide spatula and serve immediately with lettuce, tomato and top with green chilies.