Green Chile Cheeseburger

Halve the chiles lengthwise and trim out their cores and white pith. (The seeds add extra heat, so remove them, too, if you prefer a milder flavor.) Slice the onions into 1/2-inch rings. Lightly coat all the vegetables with the olive oil and season with salt and pepper.

Before you make the burgers, ensure that the meat is very cold in the refrigerator. If you’re in a hurry, you can spread it in a single layer on a rimmed baking sheet and freeze for 10 or 15 minutes, just until it’s well chilled all the way through.

Taking care not to over-handle the meat, shape it into 6-ounce patties that are a little wider than the buns. Use your fingers to press a slight indentation in the center. Set the formed patties aside to let them come to room temperature, and then brush with olive oil and season with salt and pepper.

Prepare your grill so there’s a medium-high flame on one side and low heat on the other side. Clean the grate and let it get warm for at least 5 minutes.

Grill the chiles and onions directly over the flame. Flip the chiles once they’re slightly blistered and charred, approximately 10-15 minutes, and repeat on the other side. The onions are ready to flip when they have distinct grill marks and are just beginning to soften but still have some crunch, 4 to 5 minutes; if they’re not held together with skewers, take care as you flip so they don’t slip through the grates. Remove onions from the grill and set aside. When the peppers are cool enough to handle, rinse them under water to peel away their papery charred skin, pat them dry, and julienne. Set aside.

Grill the burgers, indentation side up, over a medium-high flame. Cook undisturbed for at least 4 minutes; check the bottoms by carefully lifting up an edge with your spatula, and flip when you see good grill marks. While the burgers are cooking, in a separate bowl, mix together the mayonnaise, Mexican crema, and lime zest. Set aside.

Top each patty with a big spoonful of the chiles, then blanket them with a slice of cheese and continue to cook for 3 to 5 minutes, depending on desired doneness — a medium-rare burger will have just a little ‘give’ if you press it with your finger, while a medium burger will be pretty firm. If the outsides are seared before the inside is cooked through, move the patties so they’re just outside the flame to slow their cooking. Once they’re done, move them to the coolest part of your grill to keep them warm.

Lightly toast your buns on the grill, over indirect heat, for 1 to 2 minutes.

To assemble the burgers, spread a layer of the crema mixture on both buns. Starting with the bottom bun, add the patty, grilled onions, and lettuce and top with the other bun. Serve immediately.

— The ground beef should be cold prior to shaping the patties so that the fat does not melt while shaping, ensuring proper shape.

— If you’ve got metal skewers, it doesn’t hurt to stick one through the onion slices to hold all the layers intact, but they’re not necessary.


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG


Eat a Better Burger


Okay, I’m just going to come right out and say it: New Mexico has a lot of mediocre green chile cheeseburgers. Overcooked patties. Spiceless peppers. Unmelted cheese. Soggy buns. Get out of here with your soggy buns! I suppose that’s the consequence of their ubiquity. Green chile cheeseburgers in New Mexico are like gumbo in New Orleans: You can find it on every block, but inevitably there might be a few just okay versions.

The thing is, we also have the best green chile cheeseburgers. And that’s why we’re here. We want you to eat a better burger. Because hot damn, after a long day outside, is anything better than a juicy, spicy hamburger on a perfectly toasted, airy bun? Feeling good? I am! Let’s add some avocado, crispy bacon, onions, and, hey why not, a fried egg, too. That stack of indulgence right there might just be the most New Mexican thing we know. Now let’s talk about how to build your own. —JCD

THE PROCESS

Step 1: Sage Bakehouse, in Santa Fe (and sold throughout the state), makes our favorite buns. Choose to use yours right out of the bag, as in the photo here, or give the interior a light toast on the grill.

Step 2: Sacrilege? Maybe not. Lettuce keeps the bun from getting too soggy. We know, we know. Some of you adore that soggy bun. Whatever. Go for it.

Step 3: La Montañita Co-op carries beef raised on Native American ranches. We won&apost tell if you go meatless or choose buffalo, lamb, or all of the above. Note: Chicken makes a chicken sandwich, not a burger.

Step 4: Tucumcari Mountain Cheese Factory’s gouda melts beautifully and adds a mellow tang.

Step 5: The star of our show: GMO-free 505 Flame-Roasted Green Chile comes in a jar, so it’s available no matter the season. Whether mild, medium, or hot, apply liberally.

Step 6: Eat your veggies. Tomato and onion are great. So are avocados, roasted jalapeños, and pickles. But watch it, cowboy. You’re building a burger, not a salad bar.

Step 7: Favorite condiments? Ketchup, mustard, horseradish, and sriracha. Mayo and ranch dressing, too, we guess, but only if you must.

SOME BURGERS WE LOVE
You Broke (under $10)

  • Blake’s Lotaburger : Everywhere Itsaburger, $3.09
  • Shake Foundation : Santa Fe Junior Foundation, $4.45
  • Owl Café : Albuquerque and San Antonio Green Chile Cheeseburger, $5.90
  • Foster’s : Chama Green Chile Cheeseburger, $8.75

You Doin’ All Right ($10–$15)

  • Sparky’s : Hatch Combo #1 World Famous!, $10.99
  • Range Café : Albuquerque, Bernalillo, and Las Vegas the Original Range Burger, $12.99

You Goin’ for It ($15 and up)

  • Joseph’sSanta Fe NM Lamb Burger, $16
    Sheep’s milk cheese and green chile
  • The Compound : Santa Fe Compound Burger, $16
    Local Lone Mountain Ranch Wagyu beef, avocado, tomato, griddled bulb onions, and aioli, with french fries
  • Izanami : Santa Fe Umami burger, $18
    Wagyu beef blended with shiitake mushrooms, shiitake-onion ragout, tempura green chile relleno stuffed with Spanish goat cheese, house-made brioche bun, homemade pickles

BURGER BATTLE
When we asked our readers where they have to go for a green chile cheeseburger, some familiar names floated to the top. Sparky’s, in Hatch, got a lot of love. Although it represents quite the drive for most of us, every time I’ve gone, I’ve run into friends from all over the state. The Owl Café grills 𠆞m up in Albuquerque and San Antonio, but the San Antonio locale seems to be most folks’ fave. And then came the laments for the closing of the Buckhorn Tavern, which sits right across the street from the San Antonio Owl. In the middle of that street, the two-lane US 380, lay many a tasty argument over who made the better burger.

Last year, though, Buckhorn owner Bobby Olguin made it through a cancer scare and decided he𠆝 rather spend whatever time he had left with the people he loved best. Unfortunately, that wasn’t those of us who crowded into his longtime family-owned restaurant seeking the burger that literally Beat Bobby Flay, as the Food Network show is titled. Good news: In April, Ernie and Stephanie Sichler announced that they had purchased it, with a planned reopening this June. 

May the Owl vs. Buckhorn burger battle live on. —KN

A PICKLE A DAY
These aren’t your ordinary dills.

With all the talk about gut health, the usual contenders, aka the three K’s—kombucha, kimchi, and kefir—typically outshine the humble pickle. But let us not forget that, when fermented in saltwater brine (and not vinegar), the pickle carries a lot of probiotic muscle. 

Pat Block, a retired assistant director of the New Mexico Department of Game and Fish, who has a love of fermentation, founded Barrio Brinery, in Santa Fe, on those pickling principles. Since then, his pickles, escabeche (mixed vegetables, including jalapeños, carrots, and onions), and sauerkraut have added the tangy crunch that cheeseburgers, tacos, and hot dogs would be incomplete without. Pop into the shop at 1413 W. Alameda St., where you can taste everything before you buy it, and pick up some classic kosher pickles, garlic pickles, or hot and spicy pickles made with New Mexico red chile for that extra kick.

WHERE TO BUY: Barrio Brinery, Cheesemongers, or Dr. Field Goods Butcher Shop, in Santa Fe, Los Poblanos Farmshop, in Los Ranchos de Albuquerque, and FARMesilla, in Las Cruces. Skarsgard Farms and Squash Blossom also deliver. 𠅊IG