George Motz talks to Matt Romero, a pepper grower in New Mexico. The arid climate is perfect for growing the New Mexican chile, a hot pepper native to the state that’s found its way into the local cuisine, especially burgers.
Bobcat Bite in Santa Fe, NM, is where George and his friend, local burger expert Rob Dewalt, both had their first-ever green chile cheeseburgers.
The Burger Land crew shoots George with owner John Eckre in the kitchen of Bobcat Bite.
It’s hard to resist a burger as fresh and juicy as this simple 10-oz beast, topped with a little bit of mild cheese and a load of fresh green chile, made with locally grown peppers.
George eats a green chile cheeseburger at Owl Bar & Cafe in San Antonio, NM, which is best known for its proximity to the Trinity Site, where American scientists detonated the first atomic bomb.
The Owl Bar & Cafe holds the distinction of being the first restaurant to make the green chile cheeseburger.
Owl Bar began as a grocery store in 1939, but the founder’s son started fixing burgers when the Trinity scientists began frequenting the establishment.
George stands outside The Pantry in Santa Fe, NM, known for its twist on the New Mexican chile cheeseburger.
Burger patties on the grill at The Pantry.
George talks to Michael Singley, co-owner of The Pantry. The restaurant has had many owners since it opened in 1948, but it has barely changed a bit.
The Pantry’s tortilla burger consists of a char-grilled patty and pinto beans, wrapped in a flour tortilla and smothered in so much red chile sauce that you have to eat it with a fork.
George and local burger expert Rob Dewalt eat green chile cheeseburgers at Bode's General Store, an hour north of Santa Fe in Abiquiu, NM.
The burger at Bode’s is a half-pound patty topped with 3 slices of aged cheddar and not-so-mild green chile that’s been caramelized on the grill – all served on a sesame seed bun with a heaping side of tater tots.
Bode's General Store sells everything you could ever need – from kitchen appliances to New Mexico souvenirs – in addition to delicious cheeseburgers.
New Mexico’s pepper pride is strong. There’s only one way to experience the slow burn of a green chile cheeseburger, and that’s to try one in its native land.