Green Chile Burger Bowls
These Green Chili Burger Bowls are loaded with smoky southwest-seasoned beef patties,creamy pinto beans simmered in spiced broth, fluffy tomato-spiced Mexican rice, and meltedMonterey Jack cheese — all tied together with a cool and tangy green chili sour cream sauce.Easy enough for a weeknight, impressive enough for company.
Servings: 8 people
Cost: 25
Ingredients
Southwest Burger Rub
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
Burger Patties
- 3 lbs ground beef 80/20
- 8 oz Monterey Jack cheese sliced
Mexican Rice
- 1 cup long-grain white rice
- 1¾ cups chicken broth
- ½ cup tomato sauce
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt to taste
Pinto Beans
- 1 can 15 oz pinto beans, drained and rinsed
- ½ cup chicken broth
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
Garnishes & Sides
- 8 oz tortilla chips
- ¼ cup guacamole
- Salt to taste
- ¼ cup green chile sauce
Instructions
- Mix together all Southwest Burger Rub spices in a small bowl. Set aside.
- Heat olive oil in a medium saucepan over medium heat.
- Toast rice 2–3 minutes, stirring, until lightly golden. Add broth, tomato sauce, and spices. Bring to a boil, cover, reduce to
- low, and cook 18 minutes. Remove from heat; steam covered 5 minutes, then fluff.
- Combine pinto beans, broth, and spices in a small saucepan over medium heat. Simmer 8–10 minutes until broth is mostly absorbed and beans are creamy. Season to taste.
- Divide beef into 4 patties; press a dimple in each center. Coat generously with southwest rub. Heat cast iron skillet over high heat. Cook 3–4 min per side for medium. In last minute, add cheese slices and cover to melt.
- Build bowls: layer rice, then beans, then a cheese-topped patty and chips. Drizzle with green chili sauce and add desired toppings.
Notes
Toast the rice. That 2–3 minute toast in dry oil is the secret to restaurant-quality Mexican rice at home. Don’t rush it.
80/20 beef only. The fat content keeps patties juicy. Leaner beef = drier patties. This is not the moment to go lean.
One flip. Form patties, season them, and leave them alone in the pan. Flip once, add cheese, cover. Done.
Meal prep tip: Cook rice and beans up to 5 days ahead. Make the green chili sauce up to a week ahead. Cook patties fresh OR reheat in a covered skillet with a splash of water.
Topping bar idea: Set out small bowls of diced onion, jalapeños, cilantro, pico, avocado, lime wedges, and crushed chips and let everyone build their own.
Storage: Refrigerate components separately up to 5 days. Reheat rice with a splash of water, beans with a splash of broth, patties in a covered skillet over medium-low.
Nutrition
Calories: 800kcal | Carbohydrates: 41g | Protein: 41g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 865mg | Potassium: 694mg | Fiber: 3g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 3mg | Calcium: 294mg | Iron: 5mg
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