Southwest Burgers

The cheese goes inside the burger, not on top. Diced Monterey Jack and chopped green chilies get mixed directly into the ground beef before shaping, which means every bite has pockets of melted cheese and mild chili heat running through it. No dry, cheese-less edges to deal with.

Broiling puts intense, direct heat on the patties from above, giving you a char on the surface while the cheese melts in the center. At half an inch thick and 3 inches from the heat, you’re looking at 5-7 minutes per side for medium. The patties cook fast at that distance, so watch them closely.

Fresh tomato salsa on the side is the right call here. The cool, bright acidity of raw salsa contrasts with the rich, cheesy burger in a way that bottled sauce can’t match.

Chef Tips

• Dice the Monterey Jack into small cubes (about ¼ inch). Large chunks create weak spots in the patty that break apart during cooking.
• Don’t overwork the meat when mixing in the cheese and chilies. Handle it just enough to distribute evenly. Over-mixing makes burgers tough and dense.
• Make a slight indentation in the center of each patty with your thumb. Burgers puff up in the middle during cooking, and the dimple keeps them flat.
• Let the patties rest 2 minutes after broiling before serving. This keeps the melted cheese pockets from all running out at once.

Variations

• Use pepper jack cheese instead of Monterey Jack for built-in heat without adding extra chilies.
• Swap the broiler for a hot grill. Same timing, better smoky flavor.
• Top with sliced avocado and a squeeze of lime alongside the salsa for a loaded Southwest finish.