Check out this map of the top 20 green chile cheeseburgers
Pajarito Brewpub & Grill
When owner Patrick Mockler-Forest calls Pajarito Brewpub'due south Green Chile Pub Burger ($19) a "smash burger," it's not what you think. This is non a crispy-thin patty. It'south a behemoth. A one-half pound of beef from Moriarty's Haynes Cattle Company gets stuffed—yes, blimp—with Tucumcari Mountain Cheese Factory's green chile cheddar, topped with Young Guns' Hatch chile, and placed on a bed of house-made pickles and a butter bun. "Yous accept to smash everything downwardly simply to fit your mouth around a bite," says Mockler-Woods. While the Los Alamos staple has had more than 20 versions since opening in November 2012, this green chile cheeseburger has become a acme-selling fixture on a pub menu that includes smoked chicken wings, Chimayó red chile beef nachos, and a Sidewinder Reuben. "Even if yous're total, you end upward finishing the whole thing," he says.
Endeavour this: Upgrade to the truffle fries ($5), hand-cut daily and tossed with Parmesan cheese, parsley, and truffle oil. "People gobble them upwards," he says.Burger blazon: Bar/Grill; Cost: $$$.614 Trinity Dr., Los Alamos; 505-662-8877 —Steve Gleydura
Artistic Touch
For 30 years, painter and sculptor Thom "Tex" Wheeler has been meeting his friends at Ricky's Eating house Comidas Nuevo Mexicanas, in Taos, for the signature Halo Burger ($7.fifty). "Information technology'southward big and meaty, similar nosotros similar information technology," he says. "The juicy patty is bigger than the bun with plenty of greenish chiles. The fries are smothered in green chiles, besides."—Chef Johnny Vee
You lot tin't miss Sparky's, in Hatch.
Sparky's Burgers, BBQ & Espresso
With its jubilant jumble of kooky Americana—giant statues of Colonel Sanders, the A&W Burger Family unit, an alien robot—you can't miss Sparky's, in Hatch. Expert matter, too. Burger buffs rank Sparky's Globe Famous ($13) amongst the land'due south best. "Information technology's a simple burger," says co-owner Teako Nunn, of the 7-ounce patty seasoned with a secret family unit recipe. "That's why it's so practiced."
Try this: a side of pinto beans ($2), soaked overnight, irksome-cooked, so dressed with hot sauce and a house seasoning that includes republic of chile and onions. "They're fabulous," Nunn says. Burger type: Roadside. Price: $$. 115 Franklin St., Hatch; 575-267-4222 —Lynn Cline
El Parasol
Information technology'southward the green republic of chile cheeseburger ($7.25) of Dominicus afternoon picnic tables crammed with 10 of your nearest and dear. It's the ane that emerges hot from a handbag at the drive-in moving-picture show or gets devoured at the kitchen table at the cease of a long workweek. At El Parasol's six locations in northern New Mexico—including the original roadside stand up on Santa Cruz Road in Española—a quick stop pays off in ⅓ pound of bulky, fiery, melty dividends. The Atencio family'southward commitment to classic norteño fare extends to its quintessential green chile cheeseburger, simply listed equally "hamburger" on the card. Unhook the wrapper from its toothpick and dive into a hand-formed, glitteringly juicy patty with the works: ever piquant diced light-green chile (sometimes with exciting flashes of red), gooey American cheese, shredded lettuce, tomato, onion, pickles, and a swath of sharp yellow mustard.
Try this: Adding red chile cheese fries with ground beefiness and beans ($6.fifty) to your club makes information technology Christmas any fourth dimension of year. Burger type: Roadside. Price: $.Diverse locations. —Molly Boyle
Fan Favorite
Las Cruces native and New Mexico United midfielder Josh Suggs scores one for the abode team's Earth Famous ($xiii) at Sparky'due south Burgers, BBQ & Espresso, in Hatch. "If you lot desire a slap-up dark-green chile cheeseburger, you should get to the source," he says. "Their cheeseburger is simple and is topped with dark-green chile that is grown inside a few miles of the eatery." —Chef Johnny Vee
A whole chile graces Black Bird Saloon's El Chivato.
Black Bird Saloon
When owners Patrick and Kelly Torres adult the Turquoise Trail outpost'south El Chivato burger ($x), they opted for a whole roasted Hatch greenish chile rather than diced. "We wanted it to wait and feel a piddling dissimilar," says Patrick. That's the Black Bird'southward ambience in a piñon shell. The circa-1880s former mercantile, complete with a standing bar and a potbelly stove, blasts customers back to Cerrillos's boomtown heyday. Only El Chivato is a thoroughly modernistic creation. "Information technology's our scientific discipline," says Torres. That means thick, grass-fed Angus beef, white American cheese, that entire chile, shredded lettuce, diced onions, and a proprietary mustard-and-mayo combo on a toasted bun from Albuquerque's Fano Bread Company. The burger's proper noun comes from a nickname for Baton the Child from the movie Young Guns, filmed in Cerrillos—not that you'll need a reminder of the Wild West when you eat it.
Try this: Crow's Nest shoestring fries ($3.50) are a cook-in-your-mouth accessory. Burger type: Bar/Grill. Cost: $$.28 Main St., Cerrillos; 505-438-1821—Molly Boyle
505 Burgers & Wings
In 2011, Morgan Newsom wanted to create a dining experience that was hard to find in Gallup: fresh takes on American and New Mexican roadside classics. Served on a sturdy pretzel bun, the half-pound burgers nod to cities beyond the state. While traditionalists can opt for the Hatch Burger, the Gallup Burger ($11.75) remixes an old-school patty melt with green chile flair. "Patty melts were always succulent around Gallup," Newsom says. But it's the accompanying wet fries—hand-cutting and topped with gravy—that make you experience small-town special. "Information technology'southward a Gallup thing," he says.
Try this: fresh-brewed iced tea ($three). Burger type: Bar/grill. Cost: $$.1981 NM 602, Gallup; 505-722-9311 —Karen Fischer
From left: The Laguna Burger features its proprietary seasoning. You might need a pocketknife and fork for High Bespeak Grill'south dark-green chile cheeseburger.
Laguna Burger
In 2006, a snack bar opened in a Laguna Pueblo grocery store. Using beef basis fresh in the meat department and handpicked chiles, the burgers gained favor with travelers near and far. "It became a destination," says Ryan Westerman, area manager for Laguna Burger, which now includes stand-alone outposts in Laguna, Río Puerco, and Albuquerque. The namesake Laguna Burger ($11) still gets its proprietary seasoning, special grind, and chopped red and greenish Hatch chile that results in deep earthiness and signature heat. "At that place'south still that care," he says.
Try this: the Knuckles ($7.l), ane of the Albuquerque location's signature adult milkshakes. "It'due south nearly like a White Russian." Burger type: Café/Diner. Cost: $$.Various locations. —Karen Fischer
High Point Grill
"If we had a state nutrient, it would be the green chile cheeseburger," says Mike White, owner, executive chef, and creator of the Loftier Bespeak Grill'southward 2019 State Off-white runner-up burger. "The care we put into each layer and each ingredient puts ours correct at the top in the state. It'due south spicy, buttery, and smoky." The Albuquerque eatery'south Southwest Burger ($17) has been a crowd-pleaser since the Thank you-like eating place opened in 2015 with self-taught White at the helm. The burger begins with Akaushi beefiness, 1 of four Japanese breeds known as Wagyu. The thick-cut patty gets pressed with Chimayó red chile pulverisation for a charred, smoky flavor. It'south topped with extra-hot Hatch greenish republic of chile, abrupt cheddar cheese, and more Chimayó chile pulverization. When melted with the cheese, the chile looks like lava running onto the toasted brioche bun. "I just arrive the kitchen and starting time playing," White says of his recipe. "I desire to inspire others to play with nutrient. It's a artistic outlet for me."
Attempt this: For its "mount of fries," High Signal Grill hand-cuts potatoes ($5) every twenty-four hour period and double-fries them to create a soft yet crunchy shoestring finish. Burger Type: Gourmet. Cost: $$$.9780 Coors Blvd. NW, Ste. A, Albuquerque; 505-312-8519—Ashley M. Biggers
Tv set Winner
As host of KRQE's New Mexico Living, Republic of chad Brummett has interviewed bushels of chefs and tried 40 acres' worth of green chile cheeseburgers. But if forced to choice, his favorite is a classic Laguna Burger ($11). "I don't know what magic they work into their patty, but it has the best flavor," he says. "They're proof positive that you don't demand to go over the summit with gimmicks." —Chef Johnny Vee
Attempt your light-green chile cheeseburger with a tortilla at the Plaza Café Southside.
Plaza Café Southside
Tortillas rule the menu at Santa Fe's Plaza Café Southside, where family unit recipes have been passed downward through generations. From breakfast burritos to enchiladas, this New Mexican staple is as versatile as our green chile. It makes perfect sense to combine the tortilla and greenish chile with a burger, in a delicious riff on a archetype. "Everybody loves tortillas," says General Director Belinda Marshall, whose family unit has long owned the Plaza Café and Plaza Café Southside. "We slap a hamburger patty in there, add cheese and republic of chile, and it'due south a tortilla burger ($16.fifty)." The patty, a proprietary alloy of New Mexico grass-fed chuck and brisket, is folded into a tortilla and smothered with Hatch green chile. Diners say the philharmonic is out of this world. "That's what I hear all the fourth dimension," Marshall says.
Try this: the Cool & Hot Margarita ($12), made with house-infused jalapeño tequila and served over ice. "Information technology is absurd, until you drink it," Marshall says. Burger type: Café/Diner. Cost: $$$3466 Zafarano Dr., Santa Fe; 505-424-0755—Lynn Cline
Hi-D-Ho Bulldoze-in's Tiger Burger is a double-fisted beauty.
Hi-D-Ho Bulldoze-In
This vintage drive-in restaurant, known for its from-scratch creations, has been in owner Mika Myers'southward family since the 1970s. "It'due south like a mom-and-popular Sonic," Myers says of the Alamogordo joint, which opened in 1952. "Nosotros do everything from cut our tomatoes to making our ain taco shells." Burger patties are pressed fresh and apply a recipe created by Myers's grandmother, Patricia Dulany. Attempt the signature, double-patty Tiger Burger ($12) with garlic-seasoned green chile. "It's big and mouthwatering, like something yous'd brand on your grill," she says.
Try this: a ruby limeade (large, $2.34) with house-made simple syrup and fresh-squeezed lime juice. Burger type: Roadside.Cost: $$.414 S. White Sands Blvd., Alamogordo; 575-437-6400 —Ashley M. Biggers
Smoking Griddle
A culinary school grad with a degree in automotive applied science, Sebastian Esquivel opened his Clovis food truck in September with Westward Texas–style charcoal-broil, burgers, and hot dogs. "It'south the literal significant of grilling and spooky," he says. Example in betoken: His Green Chile Katso Burger ($9)—a vi-ounce smash-seared patty with pepper Jack, green chiles, and a smoked queso sauce.
Endeavor this: Smokehouse Fried Mac and Cheese ($ten), a blend of Gouda, pepper Jack, sharp cheddar, and green chiles that'southward smoked, breaded, and deep-fried. Burger type: Food truck. Cost: $. 2320 N. Main Street, Clovis; 575-404-9481 —Steve Gleydura
From left: A classic green republic of chile cheeseburger completes the throwback vibes at Jake's Café. Joseph's Culinary Pub makes their green chile cheeseburger with lamb.
Jake'south Café
It's nearly required that an American diner have a cheeseburger. In Las Cruces, there'south an extra stipulation: Information technology must include Hatch green chile. Jacob Harkness is well aware of this unwritten rule. Later on launching Jake's in the village of Doña Ana fifteen years ago, Harkness relocated to Las Cruces in 2017. The café sports a 1950s vibe, with images of Marilyn Monroe and Elvis Presley on the walls and stained-glass lampshades over the tables. In developing his classic smash burger ($10.fifty), Harkness starts with diced Sandía chiles—hot, light on bitterness, and slightly sweet—from Hatch'due south Young Guns. A quarter pound of locally raised ground beef gets flattened, seasoned, grilled, flipped, seasoned again, and grilled on the other side. Initially, though, he had trouble finding the correct bun. "You could have a good burger, put information technology on a bad bun and it makes a bad burger," he says. The one crafted in-house falls "between a brioche and a Hawaiian sweet scroll." American cheese, lettuce, tomato, pickles, and diced onion tie it together. "I similar to serve what I eat at dwelling," he says.
Effort this: the off-menu tater tots ($6.50) smothered in green chile and house-fabricated cheese sauce. Burger type: Café/Diner. Price: $$.1340 E. Lohman Ave., Las Cruces; 575-523-5770—Diana Alba Soular
Joseph's Culinary Pub
Chef Joseph Wrede proves at that place's more to burgers than beefiness with his Santa Atomic number 26 pub's extra-total-season NM Lamb Burger with Dark-green Republic of chile & Sheep Cheese ($18). "Nosotros're in lamb country in New United mexican states," says Wrede, who uses it throughout his card. "Lamb has such a long history here, as does dark-green republic of chile—it's the perfect pairing." Plus, using the milder sheep'southward cheese allows the chile to actually stand up out, creating one baa-d burger.
Try this: Add his duck fat tater chips to your order ($3) and finish with the decadent Butterscotch Pudding with Caramel Sauce ($10). Burger type: Gourmet. Cost: $$$. 428 Agua Fría St., Santa Fe; 505-982-1272 —Johnny Vee
Brand Ambassador
After 13 years equally the executive director of the Western Heritage Museum and Lea County Cowboy Hall of Fame, in Hobbs, Erin Anderson is still learning to love our state'south favorite condiment. "I detest to admit that I haven't fully gotten into the spirit of the green republic of chile nevertheless," she says, deferring to museum curator Kim Claunch's favorite—a burger with green chile and jalapeño ($six.29) at Kendall's Kountry Meat Market, in Hobbs. "Their burgers are juicy, and they are truthful masters with the use of green chile." —Chef Johnny Vee
A local elk burger meets Asian influences in De la Tierra'due south version.
De la Tierra Restaurant
Technically, the Elk Wagyu Burger ($36) at De la Tierra Eatery, in Taos, is a green republic of chile cheeseburger. But it's non like whatsoever New Mexico cheeseburger you've ever had earlier. Seared, then topped with miso-glazed smoked pork belly and tempura Hatch chile, it is blanketed in an Irish gaelic white cheddar béchamel sauce and served on a brioche bun. "Information technology's definitely more of a fork-and-knife burger," says Executive Chef Cristina Martinez. It'due south likewise the kind of elevated dish you lot'd expect from the acclaimed restaurant of El Monte Sagrado resort and spa. "The burger has that regional plus international influence, which I think people can place with," she says.
Try this: truffle Parmesan fries (included). "That'due south an extra little indulgence," Martinez says, calculation that a spicy prickly pear margarita ($13) will raise the feel. Burger type: Gourmet. Cost: $$$.317 Kit Carson Road, Taos; 575-758-3502— Lynn Cline
From left: Bang Bite's burgers are cooked to order. The Skillet's fun decor amplifies the enjoyment of its diner-style burgers.
Bang Bite Filling Station
If your idea of a perfect burger has the fillings falling out of the bun with each bite and a good amount of juice and fat running downwardly your arm, brand a mad dash to this food truck parked at Santa Iron Brewing Company'south Brakeroom location. The basic Green Chile Burger ($15) is stellar. But why stop in that location when you can add together Amish blue cheese, chipotle aioli, roasted v-chile blend, fried egg, ham, bacon, pulled pork, maple-salary jam, or green chile barbecue sauce? "We only always cook them to social club," says owner Enrique Guerrero, "just the way you like it."
Effort this: The Bang Chips (large, $xv) are pond in "Trailer-Fabricated" gooey cheese, bacon, and New Mexico greenish chile. Burger blazon: Nutrient Truck. Price: $$.510 Galisteo St., Santa Atomic number 26; 505-469-2345—Johnny Vee
The Skillet
As soon as yous step within the Skillet, you know you're in for a wild ride. Housed in the historic Taichert Wool Warehouse, the fantastical Las Vegas, New Mexico, eating house is the brick-and-mortar incarnation of Isaac and Shawna Sandoval's incredibly popular food truck. The crowds come up for the couple's fun, colorful art that animates the interior equally much as for the Number Two Combo ($12). "People tell usa all the fourth dimension that they'll travel here from all over the country because they've had our burger once and they tin can't stop thinking about information technology," says Shawna. The secret lies in the blend of quondam-fashioned ingredients. "We took inspiration from classic diner burgers, so we use thin beef patties and good quondam American cheese," she says. "Simple is better."
Try this: the Townie margarita ($10), with a triple squeeze of citrus juices, plus agave nectar, mint, and silver tequila. "It's but the refreshing thing to help launder downward a overnice, greasy burger," Shawna says. Burger blazon: Bar/Grill. Price: $$.619 12th St., Las Vegas; 505-563-0477— Lynn Cline
From left: Carbohydrate Nymphs Bistro serves upward a black bean burger with green chile benefits. Walk up to the window and order a Benny Burger.
Sugar Nymphs Chophouse
Tucked away in Peñasco, on the High Route to Taos, Sugar Nymphs is a rustic food-lover'southward retreat. Housed in a whimsical edifice painted with colorful murals, the cozy restaurant offers a fantastic green chile cheeseburger, but even meat lovers rave almost the Meatless Blackness Bean Burger ($thirteen), topped with caramelized red onion, Hatch green chile, Tillamook sharp cheddar, ripe tomato, and mayo. All the same at that place's a undercover virtually possessor and chef Ki Holste's veggie patty: Despite attempts to craft her own, she prefers Morning-Star Farms' chipotle black bean burger. "I have people tell me every day that they buy the same product, and information technology doesn't taste similar ours," she says. Holste's patty gets the star treatment, grilled on a small flattop that creates a super-crunchy crust, and then served on business firm-made focaccia. "Even when information technology's not on the bill of fare, in the evening and on Sundays, people nonetheless guild it," she says.
Endeavor this: the house-made gingerade ($3.50), a restorative blend of ginger simple syrup, fresh lemon juice, and sparkling water. "But you don't want to walk out of the door without trying some carrot cake," she says. Burger type: Café/Diner. Cost: $$.15046 NM 75, Peñasco; 575-587-0311 —Lynn Cline
Benny'southward Mexican Kitchen
Since opening in 1972, Benny's New Mexican Kitchen has bought its New Mexico–raised beef from family-endemic Nelson's Meats, in Albuquerque. And the green republic of chile? Information technology's grown correct downward the road on farms in Socorro and Valencia counties. "It's the hottest republic of chile that they accept," says Benny Zamora Jr., who took over the Bosque Farms spot, with its walk-up window, from his father in 1994. "It's not unbearably hot," he says. "It blends in nicely." Maybe that's why the signature double-meat Benny Burger ($8.50), with green chile, cheese, and guacamole, bursts with homegrown flavor. "I want people to be able to taste and feel it," he says.
Attempt this: Even if you're not a vegetarian, the deep-fried bean burrito ($2.60) will have you coming back for more than. Burger type: Roadside. Price: $.1675 Bosque Farms Blvd., Bosque Farms; 505-869-2210 —Ungelbah Dávila-Shivers
The El Roi Cafe
The El Roi wants to Indigenize your greenish chile cheeseburger game. When owner Fabby Espitia-Archuleta opened the Albuquerque diner with her husband, Joshua Archuleta, in May 2021, they set out to aid at-risk community members gain chore skills. The issue is a carte of traditional New Mexican and Native American comfort foods, including a frybread green republic of chile cheeseburger ($thirteen). "The frybread gives it so much more flavor," says Fabby, who emphasizes that a sopaipilla and frybread are not the same. "We do a traditional frybread from scratch," using a recipe from Joshua'due south family in Ohkay Owingeh Pueblo. "There's not plenty Native restaurants," she says. "So that's something nosotros are trying to grow."
Try this: Chef Joshua'due south Frybread ($6), a mini frybread covered in powdered sugar and topped with chocolate syrup. Burger type: Café/Diner Cost: $$. 616 Lomas Blvd. NW, Ste. A, Albuquerque; 505-401-9313—Ungelbah Dávila-Shivers
Rail Bonds
Host of the annual Fred Harvey Weekend in Santa Fe, author and Philadelphia resident Stephen Fried began visiting San Antonio in the 1990s for the light-green chile cheeseburger ($6.50) at the Owl Bar & Café, "just similar the guys on the way to examination the bomb," he says. "It was pretty great, but probably not the best affair to consume earlier the rest of our pilgrimage to Roswell." Now, he'south a big fan of the Harvey Smashburger ($x) at Bar Castañeda, in Las Vegas'south onetime Fred Harvey hotel. —Chef Johnny Vee
The Annex Bar and Grill'due south burger comes open-faced and smothered with green, blood-red, or Christmas. Photograph courtesy of Annex Bar and Grill.
Annex Bar and Grill
Decked out in vintage bar signs, car and cowboy memorabilia, and a windsurfing board that hangs from the ceiling, this Logan convenience shop/gas station is one of the last places to get your fill of New Mexican chile before sliding into Texas. The signature single ($11) or double ($15) Addendum Slide comes open-faced and smothered with greenish, red, or Christmas. "You lot can't get wrong with a burger," says Director Megan Acuity, "and New Mexico chile sauce gives information technology a spin."
Try this: house-made fries smothered in Annex queso ($9). Burger type: Bar/Grill.Cost: $$. 101 Us 54, Logan; 575-487-4745 —Ashley Thousand. Biggers
Alma Store & Grill
Lx-vi miles northwest of Silver City, the Alma Store & Grill rewards yous for exploring the Gila National Forest—or being savvy enough to pull off The states 180 for a pit stop. After buying the café and store with her husband, oldest son, and daughter-in-police force in 2005, Lori Faust hit a homey and hearty sweetness spot of New Mexican breakfast and lunch favorites, sandwiches, and the height-selling green chile cheeseburger ($10.50). "I didn't want anything fancy similar sticking cheese within," she says. Instead, her hand-shaped v-ounce patties go grilled and then served on a toasted bun with American cheese and diced Hatch light-green chile. "It has that smoky, fresh, green sense of taste."
Try this: a Coke in the classic glass bottle. "We serve them ice-cold." Burger type: Roadside.Cost: $$.4592 United states 180, Glenwood; 575-539-2640— Diana Alba Soular
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