Want to see what other Easy Weeknight Meals were made during the swap? Here is the link to the Easy Weeknight Recipe Swap Roundup.
This week's cooking board recipe swap theme was Easy Weeknight Meals. I was thrilled to end up with a burger recipe, especially one as simple as Green Chile Cheeseburgers. The original Bobby Flay recipe sounds great, but too labor-intensive for me. Thankfully, Jenna simplified it into something I could easily make over and over again.
Whenever I see a green chile cheeseburger on a Food Network or Travel channel show they keep it simple with the cheeseburger, chiles, bun and mayo so I did the same. I'm sure it's because this recipe calls for canned chiles, but I thought the burgers could use even more chiles on top. Next time I'd use 2 cans for 4 burgers.
Green Chile Cheeseburgers
Adapted from Bobbly Flay
2 pounds ground chuck
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 thin slices provolone
4 hamburger buns, toasted
2 cans green chiles
Romaine lettuce leaves, optional
4 thick slices tomatoes, optional
Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
Divide the cans of green chiles onto the burgers. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted and chiles are warmed, about 1 minute. Place burgers on buns and top with mayo, lettuce and tomato, if desired.