I believe that when stating your green chile cheeseburger preference there is no wrong answer. Now, I’ve tried them every which way and they’re all delicious. When it comes to green chile cheeseburgers, there are many paths to satisfaction. Then there are those that combine the two methods and blanket the burger with chiles, layer it with both orange and yellow cheese, then top with even more chiles. The choice of cheese is also up for consideration, with some swearing by white cheeses, such as Monterey Jack, while others stick to the classic orange slice of American. Others prefer their meat to be topped with cheese before adding the chiles. Some prefer a thick patty topped with chiles before smothering the meat in a blanket of melted cheese. There are also fevered debates on the correct way to prepare the burgers. For instance, besides Sparky’s, you’ll hear people say other New Mexican burger joints such as Blake’s or Buckhorn Tavern or Santa Fe Bite offer the best. Indeed, if you ask a New Mexican where to find the best green chile cheeseburger, chances are no two answers will be the same as opinions on the matter are strong. But as much as Texans enjoy spicy food, their love for the green chile cheeseburger has nothing on New Mexicans’ deep and abiding passion for the dish. Texans, of course, love heat so it only seems natural we would enjoy a juicy burger topped with peppers. In Texas, green chile cheeseburgers are served in many places, especially this time of year when the fresh chiles are at their peak. It was my first-ever green chile cheeseburger and it was outstanding. The seasoned patty was topped with a mixture of chopped chiles and melted American cheese, all layered onto a squishy, sweet bun. So, on the advice of a friend I pulled into a joint called Sparky’s and ordered its green chile cheeseburger. While I didn’t see many farms, there were plenty of shops selling chiles and such, along with restaurants offering chile-based cuisine.Īfter all my time on the road, I was hungry. My goal was to take photos of its famed long green chiles growing in the field. During a trip to El Paso a few summers ago, I got in my car one morning and drove the 80-something miles to Hatch, New Mexico.