Sunday dinner: Green chile burgers with chile-lime mayo

Flavorful burgers made on the grill for Sunday dinner is a fun and easy way to make an enjoyable family meal.

Sunday dinners can get more relaxed now that the weather is warming up and grilling season is here! This recipe for green chile burgers with chile-lime mayo is a fun and flavorful meal for Sunday dinner. Using chilies doesn’t mean your food will be too spicy to enjoy. We used mild diced green chilies for flavor and added fresh toppings like tomato, onion, avocado and lettuce.

Green chile burgers with chile-lime mayo

Yields 6 burgers

Ingredients:

For the mayo

• 1 cup mayonnaise
• 2-3 tablespoons lime juice
• 2 ounces canned, diced mild green chilies
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the burgers

• 2 pounds lean ground beef
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (4 ounce) can diced mild green chilies
• 6 slices Colby-Jack cheese
• 6 sandwich buns, split in half horizontally
• Toppings: tomato slices, avocado slices, raw onion rings, lettuce (optional)

Directions:

For the mayo

1. Combine all the ingredients into a food processor and blend until smooth.
2. Refrigerate until ready to use.

For the burgers

1. Place the ground beef in a large bowl and add in the cumin, salt, pepper, and diced green chilies.
2. Mix with your hands until all the ingredients are combined.
3. Divide the ground beef mixture evenly and form it into 6 patties.
4. Grill the burgers over high heat, flipping them twice to cook both sides, until they’re cooked to your liking (a safe internal temperature for cooked ground beef, according to the FDA, is 160 degrees F).
5. When the burgers are cooked and with the grill off but still hot, add the buns to the grill, insides facing down, just to toast them slightly. Add the slices of cheese to the burgers until they’re melted.
6. Serve the burgers on the toasted buns with the chile-lime mayo and optional toppings.

Go green for Sunday dinner!

More Sunday dinner recipes

Barbecue pulled pork sandwiches
Easy chicken cordon bleu
Warm salmon salad with lemon vinaigrette