@Irishk,
It depends as home cooks can put any green chiles they want on the burger. If I remember, the one in the second picture was with poblano chiles, which are generally but not always mild, even on the same plant.
http://en.wikipedia.org/wiki/Poblano
Also, green chile salsas, from the store or homemade, come in three different heat levels: mild, medium, hot. And sometimes very hot.
A lot of restaurants serve the burgers with mild green chile salsa.
Your stuffed hamburgers sound good. I often put diced jalapenos in all kinds of different foods, including meatloaf.
For Nikki -
http://en.wikipedia.org/wiki/Jalapeno
On buns, they're the problem. Most of the commercial buns around here fall apart easily. Some smart bakery chain should develop sturdier buns. We had a thread once about hamburger buns and I think it was ehBeth who gave some links to making your own, but I've never gotten around to it. Some fancy restaurants (not here, but I've read about it) use brioche buns.
Me, I'd rather use a good hearth bread, maybe even a relatively thick foccacia sliced in half horizontally.
