This is the burger that turns a childhood storybook into a full-blown backyard feast. We stack a juicy seasoned beef patty on a slice of warm smoked ham, drape it in sharp white cheddar, crown it with a runny fried egg, and finish the whole thing with a vibrant green chile chimichurri that gives this burger its name. It's bold, it's a little bit cheeky, and it eats like the kind of over-the-top burger you only get when somebody really knows their way around the grill.
Green Eggs and Ham Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Calories
1417
The heart of this build is that bright, herby chimichurri, loaded with cilantro, parsley, roasted green chiles, garlic, and capers blitzed into a punchy green sauce. It cuts right through the richness of the beef, ham, cheddar, and egg, keeping every bite balanced and lively. Cooking it all hot on a cast iron skillet over the grill gives you a deeply seared patty and a crisp-edged fried egg, so when that yolk breaks and mingles with the chimichurri, you get the kind of messy, glorious burger worth firing up the smoker for.
Ingredients
- 1/2 lb 80/20 ground beef
-
Chili Dawg’s Green Chile Seasoning
- 2 slices thick cut smoked ham
- 2 fried eggs
- 2 slices sharp white cheddar
- 2 burger buns
- 1 bunch cilantro, thick stems removed
- 1/2 bunch flat leaf Italian parsley, thick stems removed
- 6 green chiles (poblano or Anaheim), roasted, peeled & stems removed
- 1/4 sweet onion
- 6 garlic cloves
- 2 tbsp capers
- 3 tbsp red wine vinegar
-
2/3 cup extra virgin olive oil
- salt and pepper, to taste
Chimichurri Sauce
Directions
Make the chimichurri sauce
Place all the chimichurri ingredients into a food processor. Pulse until everything is chopped and well combined.
Adjust the consistency with more olive oil for a looser sauce. Taste and adjust the seasoning as needed, then cover and refrigerate until ready to use.
Build the burger
Preheat your grill to 450°F and place a cast iron skillet inside to heat up.
Form the beef into two 1/4 lb patties and season them with Chili Dawg's Green Chile Seasoning.
Grill the burgers to an internal temperature of 160°F (check with an instant-read thermometer). Melt a slice of cheese over each patty when the meat is nearly done.
Grill the sliced ham to warm it through and toast the buns.
Fry the eggs in the hot cast iron skillet, then top them with chimichurri sauce.
Assemble
Build each burger in this order: bun, ham, burger patty with cheese, egg, and chimichurri.
Recipe Note
What You'll Love
You'll love how this burger balances big, indulgent flavor with something fresh and lively, so it never feels heavy or one-note. The smoky ham and seared beef bring deep backyard barbecue character, the molten cheddar and runny yolk add richness, and that bright chimichurri keeps every bite waking your palate back up. It's a genuine showpiece for the grill — fun enough to make people laugh at the name, and good enough that they'll be asking for seconds before they finish the first.
Frequently Asked Questions
Can I make the green chile chimichurri ahead of time?
Absolutely, and it actually gets better with a little rest. Blitz it up to two or three days in advance and keep it covered in the fridge so the garlic, capers, and roasted chiles have time to mingle. Give it a stir and a quick taste before serving, adding a splash of olive oil if it has tightened up.
What if I can't find poblano or Anaheim chiles?
Any mild roasting chile will work in their place. Hatch chiles are a fantastic swap when they're in season, and even a roasted, peeled bell pepper with a pinch of extra heat will get you a similar bright, smoky-green flavor in the sauce.
What internal temperature should I cook the burger patties to?
Pull the patties at an internal temperature of 160°F, checked with an instant-read thermometer. Melt the cheddar over the top in the final moments on the grill so it's fully molten by the time you stack the burger.
Do I need a pellet grill to make this burger?
Not at all. This was made on a Yoder Smokers YS640, but any grill that can hold a steady 450°F will do the job. The key is getting a cast iron skillet hot inside it so you get that deep sear on the beef and the crisp-edged fried egg.
Can I cook this in the indoors?
We rate this a 4 out of 5 for cooking indoors. Great in the kitchen, Better on the grill.
Nutrition
Nutrition
- Nutrition Serving Size
- 16.42 oz
- per serving
- Calories
- 1417
- Carbs
- 58 grams
- Protein
- 62 grams
- Fat
- 107 grams
- Sodium
- 1769 milligrams
