Wow, been perusing this board for about 4 months now, and just found this thread. I epitomize the green chile junkie, and of course love cheeseburgers. The marriage of the two is heaven on earth to put it 'mildly'. I may be biased but this statement is way off:
Originally posted by kangolpimp
Being really spicy is definitely typical. No place uses mild green chile.
I find most places (especially those in Santa Fe), tend to use milder chile to cater to (Uninitiated) tourist tastes. I find this to be true at most burger places and more often then not in upscale 10 bucks+ joints. I haven't tried Bobcat bite, so can't say if it would be more typical of the "heat" of you're average GCC. Admittedly living in New Mexico you tend to develope a certain chile "tolerance" but even when my out of state relatives visit they tend to wanna try my recommendations as opposed to the typical Blake's Green Chile Cheeseburger. Don't get me wrong...Blake's has great GCC's but they tend to be VERY tame. Also the variation thing is expansive...as with any Hamburger based sandwich. The main variation of green chile cheeseburgers though, is the way the chile is prepared. Seventy-five percent of the time when you order a GCC you will get a typical cheeseburger with regular accompaniments + roasted, chopped green chile, either from a can or thawed from frozen (frozen always has a better taste, cuz no added ascorbic acid which changes the taste, but fresh is always the best
). Another twenty percent of the time you'll get green chile sauce, which usually consists of a flour or cornstarch thickened gravy like consistency sauce with green chile and possibly tomatoes. The final five percent or the time, you'll end up with green chile Stew on your burger. My personal preference is for green chile sauce, made with VERY hot green chile. This tends to be very messy to eat, and equally enjoyable!
One other variation is the RED chile cheeseburger which usually comes with a plain hamburger cheese and red chile sauce. Red chile sauce is either mild or extremely hot...I haven't found anything available in between.
Cheese types range from jack, pepperjack, and orange cheddar, with american or orange cheddar being the most typical.
Heat is not the main reason to enjoy a GGC, but it's an essential aspect of the experience if you ask the average New Mexican.
I know I mentioned it in another thread here somewhere but, Bob's Burger, a small local chain here in Albuquerque, makes a very tasty (HOT) GCC. I highly recommend them for a "Classic" GCC taste. The Ranchero Supreme...drool
I probably have more points to make but this is becoming a novel.