About this recipe: New Mexico, USA is known for its wonderful "Big Jim" (New Mexico #6) green chiles, even to the point of having numerous autumn festivals using it as the primary theme. Many dishes here utilise this amazing ingredient in one form or another, the green chille cheeseburger being one of the favourites.
Steps 1 and 3 may both be done ahead of time and the patties and topping stored in the refrigerator for up to 24 hours. Allow the patties to come back to room temperature for 30-45 minutes before grilling and re-heat the topping in a pan before putting it on the patties.
For minimum spicy heat, remove the seeds and veins from the jalapeño before dicing. Leave the seeds and veins in for a modicum of heat. For those who want more heat, use a serrano chile. Real chile-heads may wish to kick it up even further by using an habanero or Scotch bonnet chile. Be aware that when working with spicy chiles, the oils soak into the skin an may cause a good deal of discomfort. Do not rub your eyes! You can wear latex-type gloves to prevent this, and/or rinse your hands off with milk or cream and then wash them thoroughly.
New Mexico green chiles may be purchased in bulk on the internet. Once received, they can be roasted (blackened) over a gas cooker flame or in a medium high oven. Once blackened, wrap them in damp kitchen paper for a few minutes to let them self-steam, and then scrape them with a knife blade to remove the waxy skin. They may then be frozen (2 per plastic bag) and brought out whenever needed. We use them nearly every day here on the ranch, and roast and peel 40-60 pounds of them each autumn.
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