May 3, 2012

Green Chile & Ranch Cheddar Burgers

Is it as hot there as it is here?  It feels like we didn't even have a winter & spring, and instead jumped straight to summer.  We already have our pool set up, and have been spending some quality time with our grill.  

This may surprise you, but this year is my first year actually cooking on the (outdoor) grill myself.  Usually, that's my husband's job, and I stick to the cast iron grill/griddle inside. However, I got a great deal on some ground chuck at my local butcher in the reduced section though, and got an immediate craving for some burgers.  Burgers grilled over a nice open flame at that!  My husband is taking a course in welding, and he had to go to class - so he wasn't able to man the grill for me. I got a quick 2 minute lesson before he left on how to turn on the propane & get the flame started - and I was ready.

I didn't want the typical cheeseburger, so I took a look in my pantry for some ingredient inspiration.  The large can of green chiles sitting in there instantly caught my eye.  I have done a Mexican themed burger before, so I wanted to do more of an Americanized Mexican burger this time.  

What's more American than ranch & cheddar cheese? 

The best thing about this burger is the party it throws on your taste buds.  The second best thing?  It's SO simple to throw together. 

This is a winner in my book, and I will be making them again soon!  Even the kiddos can't get enough of them, and that speaks volumes!

The flavor combinations in this burger marry perfectly together.  So, fire up that grill - and let's cook some burgers!

Green Chile & Ranch Cheddar Burgers
(Makes 8 burgers)


  • 2 pounds ground chuck
  • 1.5 cups shredded cheddar cheese
  • 2 (1oz) packets dry ranch dressing mix
  • 1 (7oz) can chopped green chiles
  • 1 egg, lightly beaten
  • 1/2 - 3/4 cup bread crumbs
  • 1 cup ranch dressing (NOT dry mix)
  • 1 cup chopped cilantro
  • 3 cloves garlic, minced
  • 1 block of cheddar cheese, 4oz cut into slices
  • 8 hamburger buns, or thin buns (which I used)
  • thinly sliced tomato (optional)
  • extra chopped cilantro for garnish (optional)


In a large bowl combine the ground chuck, green chiles, shredded cheddar cheese, ranch dressing mix,& the egg.  Add the breadcrumbs, starting with 1/2 cup - and adding more if you need it to hold the burger together.  I like to use my hands for even mixing!  Shape the ground chuck mixture into patties.  I like to form mine into the size of a baseball, and then flatten them out to a burger.  I like large burgers.

In a separate bowl, whisk together the ranch dressing, cilantro, & minced garlic.  Set aside.

Preheat your grill on medium heat.  Grill the burgers for about 8 minutes on each side - or until they reach the level of doneness that you like your burgers.  Right before removing them from the grill, add a couple of slices of cheddar cheese to each one to melt.  

To assemble the burgers, spread about 1 tablespoon of the ranch cilantro sauce on the inside of each half of the hamburger buns.  Sandwich the tomato (if using) & the hamburger patties in each bun.  Garnish with chopped cilantro.


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