Bert's Burger Bowl - Santa Fe, NM

Bert's claims to have invented the green chile cheeseburger -- a big, flat patty of beef sizzled on a grate over charcoal, from which flames lick up and flavor not only the meat, but also the bright orange cheese laid upon it. Dollops of fiery minced green chile are mounded atop the cheese, and unless you say otherwise, your burger will come dressed with mustard, pickle, lettuce, onion, and tomato.

76% Approval Rating (21 votes)

Overall: Worth planning a day around

Must Eats

green chile cheeseburger ($4.00)

taco carnitas ($3.00)

flautas de pollo ($4.00)

frijoles ($2.00)

Fritos pie ($4.00)

Written Reviews

Michael Stern

"Bert’s celebrated a half-century of selling burgers in 2004; the t-shirts on the staff behind the counter boast, Since 1954: One Location Worldwide. To stay in business that long, Bert’s must be doing something right. And we can tell you what that thing is: the green ..." [Read More].

foodroadie

March 28, 2007

"This was the first stop on my quest for the best green chile cheeseburger. Since I was in old town Santa Fe, Bert's was the closest. It was as described in the Roadfood.com review, a stand by the side of the road with no inside seating. It was also a beautiful day ..." [Read More].

Logbooks

6/20/2007 - ayersian, $5
3/25/2007 - foodroadie, $8
1/12/2003 - Michael Stern, $5

Map & Directions

235 N Guadalupe St, Santa Fe, NM
505-982-0215

http://bertsusa.com/

Hours & Policies

Seasons:	Open Year Round
Meals Served:	Lunch
Operational Hours:	Always Call Ahead!
Credit Cards Accepted:	No
Alcohol Served:	No
Outdoor Seating:	Yes
Reservations Accepted:	No
Delivery Available:	No
Takeout Counters:	Yes

"This is the double-wide burger made from a half-pound of beef. Chile and cheese are on top. Standard hamburger condiments are underneath."
Michael Stern

"With a crunchy exterior, these onion rings make an excellent accompaniment to a green chile cheeseburger."
wanderingjew

"Hamburgers are assembled and buns warmed on Bert’s griddle. To the right is the grate where they cook in a veil of smoke."
Michael Stern

"Home of the green chile cheeseburger since 1954. It's hugely popular among visitors in the summer time. Year around, locals make it a hang-out for catching up on news and shmoozing and quick-eating."
Michael Stern