# The Green Chile Cheeseburger: An Epicurean Adventure Across New Mexico
Mike and I set out on an unforgettable road trip this summer, motivated not only by the captivating National Parks but also by a focused culinary pursuit: to relish the famed green chile cheeseburger (GCC). This scrumptious creation is a genuine New Mexico delight, combining the traditional cheeseburger with the aromatic, slightly piquant taste of roasted green chile. For those who aren’t aware, green chile is a cherished component of New Mexican gastronomy, and its incorporation into a cheeseburger enhances the experience remarkably.
## What is a Green Chile Cheeseburger?
The green chile cheeseburger holds such importance in New Mexico that the tourism board has created an official green chile cheeseburger trail. This initiative enables aficionados to traverse the state, sampling different versions of this cherished dish. Initially doubtful of Mike’s passion for GCCs, my perception shifted significantly after our expedition. We tried over 15 distinct GCCs, and I swiftly became captivated by this distinctive burger style.
In the world of GCCs, there are generally two schools of thought: those that incorporate vegetables and those that do not. Many places give the option to add veggies on the side, but the fundamental difference lies between the “smothered” approach, reminiscent of enchiladas, and the standard cheeseburger style. Mike and I both concur that if you can’t hold it in your hands, it doesn’t truly qualify as a cheeseburger.
## The Finest Green Chile Cheeseburgers in New Mexico
Following our extensive tasting journey, we felt prepared to assess what constitutes an excellent GCC. We rated each burger on a five-point scale regarding green chile, patty, cheese, bun, and vegetables. Here are some highlights from our culinary exploration:
### 1. The Burger Stand at Taos Ale House
Our adventure commenced here, and it established a lofty benchmark. The fire-roasted green chile was delightful, though I desired a bit more. The medium-rare patty was expertly cooked, topped with gooey pepper jack cheese, and paired with fresh veggies.
### 2. Orlando’s New Mexican Cafe, Taos
A local favorite, this establishment boasted a line extending out the door. I chose the Sloppy Bro, an open-faced burger featuring both red and green chile. The patty was succulent, and the balance between chile and cheese was impeccable, making it a highlight.
### 3. El Parasol, Española
Recognized for its takeaway shack vibe, El Parasol offered one of the finest GCCs we tried. The hand-formed patties were juicy, the green chile was just the right amount of spicy, and the crunchy bun held everything together splendidly.
### 4. Atrisco Cafe & Bar, Santa Fe
This burger was hefty, but the flavor of the green chile became somewhat overshadowed. The basic sesame seed bun and red onions did not significantly enhance the experience, yet it remained enjoyable.
### 5. Blake’s Lotaburger, Multiple Locations
A staple in New Mexico, Blake’s provided a nostalgic dining experience with its classic diner ambiance. The double burger was heaping with flavorful hatch chiles, making it a must-try for any GCC lover.
### 6. The Owl Bar and Cafe
Initially planning to visit the Buckhorn, we were pleasantly surprised by The Owl. Their double meat double chili burger was a wonderful consolation, showcasing a perfect blend of flavors and textures.
### 7. The Burger Nook, Las Cruces
This location was a hidden treasure, with locals eager to enjoy their burgers. The GCC here was gratifying, featuring a great chile-to-cheese balance, though the bun could have been improved.
## Conclusion
Our adventure through New Mexico was not merely a search for the finest green chile cheeseburger; it was a journey through the state’s rich culinary legacy. Each burger we experienced narrated a tale, reflecting the pride and passion embedded in New Mexican cuisine. As we prepare for our return to this captivating state, the question lingers: where will our next GCC escapade lead us? And, naturally, the age-old debate persists—should the green chile rest atop the cheese or below?