Cast-Iron New Mexico-Style Green Chile Cheeseburgers with Chipotle Lime Mayo
Mix a quick chipotle-lime mayo, shape four 6-ounce patties, and cook them in a hot cast-iron skillet over a camp stove or campfire grate at medium-high, 4 to 5 minutes per side, until they reach 160°F inside. Top with green chiles and pepper jack for the last minute, then build on butter-toasted buns with skillet onions. Total time is about 40 minutes.
A New Mexico-style burger is simple: beef, melty cheese and a heap of green chile. The chile adds a mild, smoky heat that works well after a long day outside. Canned diced green chiles keep this easy at camp, and roasting fresh ones over the fire is a great upgrade if you have them.
The patties are thicker than a smash burger and cooked through in a skillet, so they stay juicy and are easy to check with a thermometer. The chipotle mayo takes two minutes. Keep the beef cold until the pan is hot, and this is a dependable one-pan dinner for a car camp.
Cast-Iron New Mexico-Style Green Chile Cheeseburgers with Chipotle Lime Mayo
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high flame or medium-hot coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- 12-inch cast-iron skillet
- camp stove or campfire grate
- instant-read thermometer
- metal spatula
- small mixing bowl
- aluminum foil
- tongs
- cutting board and knife
Steps
-
Stir the chipotle mayo
In a small bowl, mix the mayonnaise, minced chipotle and lime juice. Cover and put it back in the cooler while you cook.
-
Shape the patties
Divide the beef into four 6-ounce portions and gently form 4-inch patties. Press a shallow dimple in the center of each, then season both sides with the salt, pepper and garlic powder. Wash your hands and any surface that touched raw beef, and keep the patties in the cooler until the pan is hot.
-
Soften the onions
Heat the skillet over medium-high heat and add the oil. Cook the onion rings for 6 to 8 minutes, stirring now and then, until soft and browned at the edges. Move them to a plate and season with salt.
-
Sear the burgers
Wipe the skillet if needed and put in two patties. Cook 4 to 5 minutes per side, flipping once. Cook the other two patties the same way, keeping the first batch warm under foil.
-
Check the temperature
Push an instant-read thermometer into the side of the thickest patty. It must read 160°F. If it doesn't, keep cooking and check again in a minute.
-
Melt chiles and cheese
For the last minute, spoon the green chiles over each patty and lay two slices of pepper jack on top. Cover the skillet with a lid or foil so the cheese melts.
-
Toast the buns
Spread the butter on the cut sides of the buns. Toast them cut-side down in the skillet for 1 to 2 minutes, until golden. Pull them off before they scorch.
-
Build and serve
Spread chipotle mayo on both bun halves. Stack lettuce, tomato, a patty and a pile of skillet onions, then add the bun top. Eat right away while the cheese is melted.
Trail Notes
Shape the patties at home and stack them between squares of parchment. Freeze them flat, then thaw in the cooler. Use thawed beef within 1 to 2 days, and keep the cooler at 40°F or below. Mix the chipotle mayo at home too.
Ground turkey or chicken works if you want a leaner burger. Cook it to 165°F instead of 160°F, and add a tablespoon of oil to the pan since it has less fat.
Roast 4 Anaheim or Hatch chiles on the grate until blistered. Steam them in a covered bowl for 10 minutes, peel, seed and chop. Use about 1/2 cup in place of the canned chiles.
Let the leftover beef fat cool in the skillet, then wipe it out with a paper towel and pack it out. Don't pour grease on the ground or into a fire ring, since it draws animals. Strain dishwater and scatter it well away from camp and water.
Campers ask
What temperature should camp burgers be cooked to?
Ground beef should reach 160°F in the center, checked with an instant-read thermometer. Ground turkey or chicken needs 165°F.
Can I cook green chile cheeseburgers over a campfire?
Yes. Set a cast-iron skillet on a grate over medium-hot coals, not tall flames, which will scorch the outside before the middle is cooked. Check the temperature, since fire heat is uneven.
What kind of cheese goes on a New Mexico green chile cheeseburger?
Pepper jack, American, cheddar and Monterey Jack are all common. Pepper jack adds a little extra heat, and American melts the smoothest.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.