Recipe Swap - Green Chile Cheeseburgers

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
Mayo
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.

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Burgers on the Grill

We grilled more burgers over Memorial Day weekend:


My plate:


We also had some more of the potato salad and grilled zucchini.

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Memorial Day BBQ

For Memorial Day we grilled some burgers and corn and I made my potato salad:


While the corn was good in the grilled corn salad it wasn't as good just eaten off the cob. I love this recipe for potato salad. It's my go-to for picnics:



All- American Potato Salad
Cook's Country Magazine

2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1½ tsp salt, divided
3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
1 Tbs yellow mustard
¼ tsp pepper
½ tsp celery seed
½ cup mayonnaise
¼ cup sour cream
½ small red onion, chopped finely
1 rib celery, chopped finely
2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)

Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, and simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion and celery in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.

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