A juicy beef patty meets roasted green chiles, melted cheddar, and a toasted brioche bun for a New Mexico-style cheeseburger.
20 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Divide the ground beef into 4 equal meatballs without kneading.
Mix salt, pepper, garlic powder and onion powder.
Season the meatballs and press the middle lightly.
Make the cast iron pan very hot and seal the meatballs on the first side for 3 minutes.
Turn the meatballs, add cheddar and cook for another 3 minutes.
Heat the roasted green peppers and fry the brioche bread with butter.
Put meatballs, melted cheddar, green pepper and pickles on the bread and serve.
💡 Tip: Draining and drying the green peppers prevents the burger buns from getting soggy.
🍽️ Serving suggestion: Serve with gherkins, crispy potatoes and cold lemonade.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~585
kcal calories
35
g protein
40
g carbs
32
g fat
0g
Sugar
0.3g
Fiber
1476.2mg
Sodium
1.8g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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