Denver Chili Verde Burger

Chef Alvin Cailan (Amboy Burgers & Quality Meats)

Servings

2 burgers

Prep Time

25 minutes

Cook Time

20 minutes

Cuisine

Modern American

Category

Main Course

Denver Chili Verde Burger shows up to the Big Game Burger Series like a bronco breaking loose—powerful, a little wild, and covered in green. Double smash patties with crisp edges, provolone melting into the beef, and a ladle of slow-simmered chili Verde riding hot over the top, all cooled down with garlic aioli and tucked into a pretzel bun built to handle the hit. This one’s loud, messy, and absolutely meant for game day, cold beer in hand, elbows on the table.

Denver Chili Verde Burger

Ingredients

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    • 1 lb pork shoulder OR boneless chicken thighs

    • Spiceology Cantina Verde (or Spiceology Jalapeño Lime Pilsner), about 1-2 tsp

    • 1 tbsp oil

    • 1 small onion, diced

    • 3 cloves garlic, minced

    • 2 cups store-bought salsa verde

    • ½ cup chicken broth (or water)

    • 1 can (4 oz) diced green chiles (Optional: use 2 cans for more heat)

    • 1 tsp cumin

    • 1 tsp oregano

    • Salt and pepper

    • Optional: Lime juice, chopped cilantro

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    • ½ cup mayonnaise

    • 1 small garlic clove, finely grated (or ½ tsp garlic powder)

    • 1 tsp lemon juice

    • Pinch of salt

    • Pinch of black pepper

    Directions

    1. Make the Chili Verde: Heat oil in a pot over medium-high heat. Brown the pork or chicken for 3–4 minutes. Add onion and cook for 2–3 minutes. Add garlic and cook for 30 seconds.

    2. Simmer: Stir in salsa verde, broth, green chiles, cumin, and oregano. Season with Spiceology Cantina Verde, salt, and pepper. Cover and simmer until tender (20–25 minutes for chicken, 35–45 minutes for pork).

    3. Finish Chili: Shred the meat in the pot and simmer for 5 more minutes. Optional: Squeeze in fresh lime juice.

    4. Make the Garlic Aioli: Mix mayonnaise, garlic, lemon juice, and salt until smooth. Chill if possible.

    5. Toast the Buns: Toast La Brea Bakery Pretzel Buns cut-side down until golden.

    6. Cook the Patties: Heat a pan or griddle to medium-high. Form beef into 4 balls and smash into patties. Season with salt, pepper, and Spiceology Cantina Verde. Sear 1–2 minutes, flip, top with provolone, and melt (cover pan for ~30 seconds).

    7. Assemble: Spread aioli on both bun halves. Add double provolone smash patties, top with hot chili verde, close with the bun top, and serve immediately.