Quick Recipe Version (TL;DR)
Quick Ingredients
- Pork-style green chili: 1 tablespoon neutral oil, 8 ounces diced pork loin, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 cup diced onion, 2 minced garlic cloves, 1 tablespoon flour, 1 teaspoon cumin, 1/2 teaspoon oregano, 1 cup chopped roasted green chiles, 1/2 cup salsa verde, 1/2 cup chicken broth, 1 teaspoon lime juice.
- Lime crema: 1/2 cup sour cream, 1 tablespoon mayonnaise, 1 tablespoon lime juice, 1 teaspoon lime zest, 1/4 teaspoon kosher salt, 1 teaspoon cold water.
- Burgers: 1 1/4 pounds 85/15 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 tablespoon neutral oil, 4 slices pepper jack cheese, 4 hamburger buns, 1 tablespoon softened butter, 1 medium avocado, 1 teaspoon lime juice, 1/4 cup cilantro leaves.
Do This
- 1. Whisk together the sour cream, mayonnaise, lime juice, lime zest, salt, and water; chill until ready to use.
- 2. Brown the diced pork in oil, then add onion, garlic, flour, cumin, oregano, green chiles, salsa verde, and broth.
- 3. Simmer the green chili for 18 to 20 minutes, until thick and spoonable; finish with lime juice.
- 4. Shape the beef into 4 patties, season with salt, pepper, and garlic powder, and make a shallow dimple in each center.
- 5. Toast buttered buns, slice the avocado, and toss the avocado with 1 teaspoon lime juice.
- 6. Cook patties on a 425°F skillet or 450°F grill to 160°F, melting pepper jack on top during the last 1 minute.
- 7. Build each burger with a cheesy patty, warm green chili, avocado, lime crema, cilantro, and the top bun.
Why You’ll Love This Recipe
- Big Southwestern flavor: Roasted green chiles, salsa verde, cumin, lime, and cilantro make every bite bright, tangy, and savory.
- Juicy and hearty: A beef burger topped with pork-style green chili gives you the satisfying feel of a green chile cheeseburger and chile verde in one.
- Balanced heat: Pepper jack cheese and green chiles bring warmth, while avocado and lime crema cool everything down.
- Home-cook friendly: The chili topping is made in one pan and uses canned roasted green chiles for speed and consistency.
Grocery List
- Produce: 1 small yellow onion, 2 garlic cloves, 1 medium ripe avocado, 2 limes, 1 small bunch fresh cilantro, 1 cup chopped roasted Hatch or Anaheim green chiles.
- Meat: 8 ounces boneless pork loin or pork tenderloin, 1 1/4 pounds 85/15 ground beef.
- Dairy: 4 slices pepper jack cheese, 1/2 cup sour cream, 1 tablespoon unsalted butter.
- Bakery: 4 hamburger buns, preferably brioche, potato, or bakery-style buns.
- Pantry: Neutral oil, mayonnaise, kosher salt, black pepper, garlic powder, all-purpose flour or masa harina, ground cumin, dried oregano, salsa verde, low-sodium chicken broth.
Full Ingredients
For the Pork-Style Green Chili Topping
- 1 tablespoon neutral oil, such as avocado oil or canola oil
- 8 ounces boneless pork loin or pork tenderloin, cut into 1/4-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely diced yellow onion
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour or masa harina
- 1 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano or regular dried oregano
- 1 cup chopped roasted Hatch, Anaheim, or Pueblo green chiles, drained if canned
- 1/2 cup salsa verde
- 1/2 cup low-sodium chicken broth
- 1 teaspoon fresh lime juice
For the Lime Crema
- 1/2 cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- 1/4 teaspoon kosher salt
- 1 teaspoon cold water
For the Burgers and Toppings
- 1 1/4 pounds 85/15 ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon neutral oil, for the skillet or grill grates
- 4 slices pepper jack cheese, about 3 ounces total
- 4 hamburger buns, split
- 1 tablespoon unsalted butter, softened
- 1 medium ripe avocado, pitted, peeled, and sliced
- 1 teaspoon fresh lime juice, for the avocado
- 1/4 cup fresh cilantro leaves
Step-by-Step Instructions
Step 1: Mix the lime crema
In a small bowl, whisk together 1/2 cup sour cream, 1 tablespoon mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1/4 teaspoon kosher salt, and 1 teaspoon cold water. The crema should be smooth, tangy, and spoonable, not runny. Cover and refrigerate while you cook the chili and burgers.
Step 2: Brown the pork for the green chili
Place a medium saucepan or small Dutch oven over medium-high heat and add 1 tablespoon neutral oil. Heat the oil until it shimmers, about 1 minute, or until the pan surface is about 375°F if checked with an infrared thermometer. Add the diced pork in an even layer, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes, stirring once or twice, until the pork loses its raw pink color and begins to brown around the edges.
Step 3: Simmer the pork-style green chili
Add the diced onion to the pork and cook for 3 minutes, stirring often, until the onion softens. Stir in the minced garlic and cook for 30 seconds. Sprinkle in 1 tablespoon flour, 1 teaspoon cumin, and 1/2 teaspoon oregano, then stir constantly for 1 minute so the flour coats the pork and vegetables.
Add the chopped roasted green chiles, salsa verde, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 18 to 20 minutes, stirring occasionally, until the pork is tender and the chili is thick enough to spoon onto a burger. The pork should reach at least 145°F. Stir in 1 teaspoon lime juice, then keep the chili warm over low heat, about 180°F to 200°F, while you cook the burgers.
Step 4: Shape and season the burger patties
Divide the ground beef into 4 equal portions, about 5 ounces each. Gently form each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly without puffing up.
In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Sprinkle the seasoning evenly over both sides of the patties just before cooking. Avoid overworking the beef so the burgers stay tender.
Step 5: Toast the buns and prep the avocado
Spread the cut sides of the buns with 1 tablespoon softened butter total. Toast them cut-side down in a dry skillet over medium heat, or on the cooler side of the grill, for 1 to 2 minutes, until lightly golden and warm. Set the buns aside.
Slice the avocado and gently toss the slices with 1 teaspoon fresh lime juice. This adds brightness and helps keep the avocado from browning while the burgers cook.
Step 6: Cook the burgers and melt the pepper jack
For a skillet: Heat a large cast-iron skillet over medium-high heat until the surface reaches about 425°F. Add 1 tablespoon neutral oil and swirl to coat. For a grill: Preheat to 450°F and oil the grates.
Add the patties and cook for 3 1/2 to 4 minutes on the first side without pressing down. Flip and cook for 2 1/2 to 3 minutes more. Place 1 slice of pepper jack cheese on each patty during the last 60 to 90 seconds of cooking, then cover the skillet or close the grill lid to help the cheese melt. Cook the burgers until the center reaches 160°F on an instant-read thermometer. Transfer the patties to a plate and let them rest for 3 minutes.
Step 7: Assemble the chili verde burgers
Place each bottom bun on a plate or board. Add a pepper jack-topped burger patty, then spoon about 1/3 cup warm pork-style green chili over the cheese. Use a slotted spoon if the chili is especially saucy so the burger stays sturdy.
Top each burger with avocado slices, a spoonful of lime crema, and a generous pinch of cilantro leaves. Add the top buns and serve immediately while the patties are juicy, the cheese is melty, and the green chili is warm.
Pro Tips
- Keep the green chili thick: A spoonable chili is best for burgers. If it looks loose, simmer it 3 to 5 minutes longer. If it gets too thick, stir in 1 tablespoon chicken broth at a time.
- Use roasted green chiles for the best flavor: Canned Hatch or fire-roasted Anaheim chiles work beautifully. If roasting fresh chiles, peel, seed, and chop them before measuring 1 cup.
- Do not press the burgers while cooking: Pressing squeezes out flavorful juices and can make the patties dry.
- Warm toppings make a better burger: Keep the chili hot over low heat so it melts into the pepper jack instead of cooling down the patty.
- Build for stability: Put the cheese under the chili, then avocado and crema on top. The melted cheese helps catch some of the sauce.
Variations
- Extra-spicy chili verde burger: Add 1 minced jalapeño or serrano with the onion, or stir 1/4 teaspoon cayenne into the green chili.
- Chicken chili verde burger: Replace the diced pork with 8 ounces finely diced boneless skinless chicken thigh and cook it to 165°F.
- Bunless Southwestern burger bowl: Serve the cheesy patty over shredded lettuce or rice, then top with the green chili, avocado, crema, and cilantro.
Storage & Make-Ahead
The pork-style green chili can be made up to 4 days ahead and stored in an airtight container in the refrigerator. Reheat it in a saucepan over medium-low heat until it reaches 165°F, adding 1 to 2 tablespoons broth if needed to loosen it. The lime crema can be made up to 3 days ahead and refrigerated. Burger patties can be shaped up to 24 hours ahead; place parchment between them, cover tightly, and refrigerate until ready to cook. Cooked patties keep for up to 3 days in the refrigerator, but for the best texture, assemble the burgers fresh and store buns, avocado, crema, and chili separately. The green chili can also be frozen for up to 2 months.
Nutrition (per serving)
Calories: 875 kcal | Carbs: 43g | Protein: 49g | Fat: 56g | Saturated Fat: 23g | Fiber: 7g | Sugar: 9g | Sodium: 1370mg | Cholesterol: 155mg
