Photo by Sonia Mendez Garcia

Grilled Burgers Stuffed with Chile Verde and Cheese

Cuisine: American
Prep Time: 2 hours
Servings: 3 burgers
Fill your burgers with flavor with this recipe for grilled burgers with chile verde and cheese. Irresistible!

Of the things I have made on the grill, I have to say this burger is one of my favorites! This combination really works. It’s like discovering new foods and new flavors that you only imagined. Stuffed burgers is another one of the hot food trends right now and of course I was looking forward to trying it for myself. My husband Richard is not the biggest fan of most cheese varieties, but he will tolerate mozzarella and queso fresco because they are mild cheeses. But you could use any of your favorite easy-to-melt cheeses for this recipe. I would suggest doubling this recipe because this will only make three stuffed burgers.


A hearty burger indeed! For a starter or lighter meal, you could prepare 6 smaller burgers.


Instead of french fries, I served the burgers with some grilled chayote slices, seasoned with lemon pepper.


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  1. In a bowl, combine all of the ingredients for the burger meat. Stir well to combine and divide into 6 equal balls. Form the first 3 into patties, and transfer to a plate lined with wax paper. Using your fingers build up the sides of the patties slightly. Fill each one with some diced green chiles and cheese.
  2. Shape the other three balls into patties, and cover and seal the filled patties. Cover with more wax paper and refrigerate for at least 1 hour.
  3. While the patties chill, prepare the guacamole. Combine all of the ingredients in a bowl, stir well to combine and taste for salt. Cover with plastic wrap, pushing the wrap down until it makes contact with the guacamole. This will prevent it from turning brown. Chill until ready to use.
  4. Remove patties from refrigerator about 20 minutes before cooking time. Preheat grill to medium heat for 15 minutes. Brush some oil on grill so meat doesn’t stick. Grill patties on direct heat for 5 minutes on each side; do not press down on them. After 10 minutes, move to cooler side of the grill and cook for another 5 to 6 minutes. Remove from grill and let rest for a few minutes before serving. Serve on rolls and garnish with guacamole.
  5. Notes: For a variation, you could use ground chicken, combined with ground spicy chicken sausage for a lighter burger.
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