Take a trip to the Southwest with this juicy green-chile cheeseburger made with rich-tasting ground bison. You could make these with freshly roasted green chiles, but canned green chiles, which you can find near other Mexican food in most supermarkets, keep this recipe a snap to make when you're in a hurry. Serve with a sliced tomato salad. Source: EatingWell Magazine, May/June 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (or see Stovetop Variation).

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  • Place onion in a small bowl and cover with cold water.

  • Place bison (or beef), 1 can drained chiles, 1/4 cup cheese, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.

  • Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees F (165 degrees F for beef), 4 to 5 minutes per side. Top each burger with an equal portion of the remaining green chiles and sprinkle with the remaining 1/4 cup cheese. Cook until the cheese is melted, about 1 minute more.

  • Drain the onion. Assemble the burgers on toasted buns with onion and shredded lettuce.

  • Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155 degrees F (for pork and bison) or 165 degrees (for beef or chicken), 4 to 5 minutes per side.

Tips

Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

349 calories; total fat 14.6g 23% DV; saturated fat 6.4g; cholesterol 75mg 25% DV; sodium 738mg 30% DV; potassium 596mg 17% DV; carbohydrates 25.8g 8% DV; fiber 4.4g 18% DV; sugar 4g; protein 30.8g 62% DV; exchange other carbs 2; vitamin a iu 264IU; vitamin c 18mg; folate 63mcg; calcium 187mg; iron 5mg; magnesium 68mg; thiaminmg; added sugar 3g.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2013
Easy and yummy I've made these multiple times now and they are so easy to make yet have lots of flavor! Read More
Rating: 5 stars
06/28/2013
We loved these burgers. They were juicy and delicious. My husband ate 2 at dinner and took the forth to lunch the next day and said was very good cold. We will definitely make these again! Pros: simple Cons: one kind of fell apart on grill Read More
Rating: 5 stars
06/28/2013
this burger was awesomely delicious. my husband ate 2 for dinner and had the left over burger for lunch the next day cold and loved it. we will definitely make these again. he had just a bit of trouble with one falling apart on the grille. Read More
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Rating: 5 stars
10/29/2011
How does this take 40 minutes? I haven't tried this yet (though I'm sure it will be good). I just can't figure out how in the world it could possibly take 29 minutes (40 minutes - 11 minutes (max!) grilling time) to slice 1/4 cup of red onions and open two cans of green chilies. Has anyone done this yet? Read More