Welcome to week 47 of Fifty States of New Recipe Tuesday Thursday! Another week that I have missed my mark in getting my blog actually posted on the day it’s supposed to be posted. Ugh. Not one for excuses, but, well, I was involved in a pretty scary car accident last week and ended up getting a bit banged up. Standing for long periods of time can be a bit challenging, so cooking takes on a whole new dimension right now. But the states must go on and as they say, “better late than never”! So here we go.
This week we welcome the state of New Mexico, who joined the union on January 6, 1912. As we have learned in previous weeks, the land that is now known as New Mexico was part of Mexico proper until the Mexican-American War. At the signing of The Treaty of Guadalupe Hidalgo, in February 1848, Mexico conceded the land that is now New Mexico, Arizona, California, Nevada, Utah and part of Colorado. Even though the US now held this land free and clear, New Mexico itself was only deemed a territory, and actually covered an area much larger. It was not until the end of the Civil War, fights with Texas over territory and the federal government dividing up the territory into smaller areas (specifically the entire state of Arizona being separated from NM), did New Mexico finally get the opportunity to construct their own state constitution and be admitted into the union by President Taft.
Personally, when I think of New Mexico, I think about two different things. The first is that it was the site of the top secret Manhattan Project, which if you do not know, was the development of the first atomic bomb at Los Alamos. The second thing I associate with New Mexico is Roswell, where in 1947, a farmer discovered unidentified debris on his property, which some believed was the remains of a crashed alien spacecraft. The government called it parts of a weather balloon. Conspiracy theorists still think there is something going on there.
When it comes to food in New Mexico, there is barely a discussion. It is all about the Green Hatch Chile Pepper. They love to make chili sauce out of it, and there is actually a ‘trail’ that you can follow of restaurants that serve the Green Chile Cheeseburger. So who am I to go looking for something other than the food of choice?
Now there are many different varieties of Green Chile Cheeseburger, so I decided to take a bit of some and a little of others and develop something to my own liking. The Green Chile Sauce recipe I used is from newmexico.org, because it seemed pretty straightforward and authentic.
The end result was really tasty. The sauce by itself is very spicy, but when added to the burger it was just a nice heat. I like the double cheese on the burger and the spices added to the meat. The jazzed up mayo was also a really nice addition. Everyone in the family gave this a solid thumbs up and I would probably make this one again. It gets a solid A rating from all of us.
Have a great week everyone and thanks for stopping by. See you next week in Arizona!
Recipe for Green Chile Cheeseburger:
Ingredients for Green Chile Sauce
1 tablespoon vegetable oil
½ medium onion, chopped fine
2 garlic cloves, minced
½ tablespoon all-purpose flour
1 cup chopped roasted mild to medium-hot New Mexican green chile, fresh or thawed frozen
1cups chicken or beef stock
¼ teaspoon salt, or more to taste
Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 4 minutes.
Stir in the flour and continue cooking for another 1 minute.
Mix in the chile. Immediately begin pouring in the stock, stirring as you go, then add the salt.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 10 minutes, until thickened but still very pour-able. Use warm or refrigerate for later use.
Recipe for Green Chile Cheeseburger:
1 lb. ground chuck
½ Tbsp., plus 1 tsp. New Mexico chile powder
½ tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
1⁄3 cup mayonnaise
2 tbsp. ketchup
2 cloves roasted garlic, mashed to a paste
1 tbsp. canola oil
Green Chile Sauce
4 slices cheddar cheese
4 slices Swiss cheese
4 brioche buns, split and toasted
In a bowl, combine chuck, ½ tbsp. chile powder, cumin, and salt and pepper; form into four patties and chill.
Whisk remaining 1 tsp. chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.
Heat oil in a large skillet over medium heat; cook patties, turning once, until a thick crust develops on both sides. Top each with some chile sauce and 1 slice of each cheese; cover with lid to melt cheese. To serve, place 1 patty on each bottom bun and spread top buns with some of the mayonnaise sauce.