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At the famous Buckhorn Tavern in San Antonio, owner Robert "Buckhorn Bobby" Olguin uses only the freshest beef, veggies, and authentic New Mexican green chile in his acclaimed burger.
At Sparky's, nestled in the chile capital of the world — Hatch, NM — you will find more than just delicious burgers. Have a glass of red chile lemonade and finish your meal with a scoop of green chile ice cream.
Mine Shaft Tavern owner, Lori Lindsey, uses Deming beef, Hatch Young Guns chile, and sharp aged cheddar cheese for an unapologetically hot, New-Mexican-all-the-way burger.
At Santa Fe Bite, owners John and Bonnie Eckre use slow-cooked Clovis beef, American white and Swiss cheese, the perfect blend of Hatch chiles and applewood-smoked bacon on a brioche bun to create what has been called one of the best burgers in the country.