Shape and fry hamburger patties. Season them before cooking with your preferred pepper and salt. I like to mix the ground beef with a little Pimentón de la Vera and Himalayan salt. When the beef patties are cooked thoroughly, spread a light layer of mayonnaise over them. Cover these hamburger patties with chopped green chiles (Hatch or Old El Paso brands, for example). A few shreds of chopped pickle may be added to the chiles. Cover the chopped green chiles with shredded cheese (I used Colby-Jack blend here). Bake in a hot oven for a few minutes until the cheese atop your green chile cheeseburgers is melted, or browned if you prefer. These green chile burgers are so sumptuous that they are edible without buns, making them an elegant low-carb main dish.
©M-J de Mesterton 2012