Green-Chile Burgers with Fried Eggs


  • 2 ¼ pounds ground chuck, preferably organic
  • Salt and freshly ground pepper
  • ½ pound mild American blue cheese, such as Maytag Blue Cheese, cut into 4 thin slices
  • 4 large eggs
  • 4 brioche buns, split
  • 4 tablespoons unsalted butter, melted
  • Vegetable oil

1 Cup Green-Chile Relish, warmed up

Green Chili Relish

  • 1 pound long green New Mexico or Anaheim chilies
  • 3 garlic cloves, minced


Roast the chilies over a gas flame or under a preheated broiler, turning often, until charred all over.  Transfer to a large plate and let cool.  Discard the charred skin, seeds and stems and cut the chilies into ½ inch dice.  Transfer the chilies to a bowl and stir in the garlic.  Season with salt and pepper.  The green chili can be refrigerated for up to 3 days.

Light a grill. Gently form the beef into 4 thick patties and season with salt and pepper. Grill over moderately high heat until lightly charred on the outside and medium-rare within, about 5 minutes per side.  Just before the burgers are done, top each one with a slice of cheese and lit it melt.  Meanwhile, heat a large cast-iron skillet and brush it lightly with oil.  Crack the eggs into the skillet and cook sunny-side up over moderate heat, about 4 minutes.  Spread the cut sides of the buns with the melted butter and toast on the grill.  Transfer the burgers to the buns.  Top with the Green-Chile Relish and fried eggs and serve.


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