Sunday Dinner: Green Chile Cheeseburgers and Spicy Coleslaw

For B and I, this is comfort food and really, nothing beats something spicy on a cool fall evening. Doesn’t hurt that it requires minimal labor, too.

Spicy Coleslaw

  3 medium carrots, peeled, thinly sliced
  1 small head of green cabbage, thinly sliced
  1 red bell pepper, thinly sliced
  1 red onion, thinly sliced
  3/4 cup chopped fresh cilantro
  1/3 cup fresh lime juice
  1/2 teaspoon ground cumin
  1 garlic clove, minced
  1/2 teaspoon hot sauce
  1 tablespoon of sugar
  1/2 cup olive oil

Whisk lime juice, cumin, garlic, hot sauce, and sugar. Gradually whisk in oil. Season with salt and pepper. Mix with remaining ingredients, season with salt and pepper to taste, and chill for at least 30 mins.

adapted from this recipe

Green Chile Cheeseburgers

  1 1/2 lb good quality, 20-15% fat (no less or you lose a lot of flavor) ground beef
  4 oz can of roasted, chopped green chile (frozen if you can get it!)
  1/2 teaspoon onion powder
  1/2 teaspoon garlic powder
  red chile flakes
  cheese slices, (we used colby jack, but feel free to use whatever you like)
  hamburger buns
  avocado slices (optional)

In a bowl, combine hamburger, onion powder, garlic powder, a few dashes of red chile flakes, salt and pepper with your hands. Divide into 4-5 equal portions and form the patties, making sure to press a thumb-sized dent in the middle to keep the patties from contracting while they cook.

Place on hot grill. Flip halfway through and add dollop of green chile on top. When approaching desired doneness, place slice of cheese on top and melt. Toast buns on grill. Layer burgers with slices of avocado or other desired condiments if you like and enjoy!



I love cole slaw and love that this one has a kick to it.
Looks great too.



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