On to the Dish – Green Chile Cheddar Burger
Summer’s almost over so I’m sorry for just now writing about a burger! Everybody’s got their secret way of making the “best” burger, I know this. However, I think many folks don’t really have a damn clue! Again, this is just my opinion so take it for what it’s worth.
For the green chile – take a poblano pepper and lightly spray it with Pam. Put it on the grill, after a couple minutes it will start to blacken and bubble – this is a good thing! Roll it around until the entire pepper is slightly charred and bubbled. Remove it from the grill and place it in a bowl. Wrap the bowl w/ plastic wrap really well so it’s air-tight. Let it sit for about 15 minutes. Basically you are allowing the pepper to steam itself here. Now take the pepper out of the bowl and w/ a towel peel the “skin” off. Lightly rubbing it w/ the towel works best or just peel the crap off w/ your fingers. Don’t run water over it, this washes away much of the flavor. Pull the stem out w/ your hands and then cut the pepper open and remove the seeds w/ the back of your knife by lightly scrapping it. Set the cleaned pepper to the side and get your patty ready.
First, let’s talk about the meat; ground beef is defined by its fat content. Remember this – FAT EQUALS FLAVOR!!! I usually go for the 80/20 mix for burgers. This meat has great flavor and will not dry out as much as the leaner stuff will.
Second, touch your meat as little as possible (that’s what she said). I have never had an amazing burger that was stuffed or mixed w/ stuff, etc. Take the meat out of the package and as gently as possible form it into patties. Make the patty flat all the way throughout, if there’s a bulge in the middle, get ready to eat a baseball after it’s cooked! Once the patty is formed you can then marinade it if that’s what you’re into. Personally I can’t stand marinated burgers – sorry to all my friends that make theirs like this because I was lying when I said I liked it! I keep it simple; just season both sides with a healthy dose of Slavo Salt. Please season the meat before you put it on the grill. It pains me to see a person put a burger on the grill then try to season it, because the side that’s getting cooked is being done so w/ no seasoning – no bueno.
For the cooking of the burger, I like to have my grill on HIGH heat and rippin’ hot before the meat goes on. Once the meat’s down, turn the heat to med-high. Don’t touch it, seriously leave it alone!!! After about 2 minutes flip it over and again – LEAVE IT ALONE! Likewise, DO NOT PRESS DOWN ON THE PATTY WHILE COOKING! I’m not sure who decided this was a cool thing to do but it’s not. All you’re doing is pushing out the juices and drying out the burger. Here’s the trick for cooking a perfect med-rare burger: after flipping the patty over after approx 2 minutes you’ll begin to see some juices rising to the surface of the patty. When this happens pull it off the heat immediately and allow it to rest for about 5 minutes. Don’t cut into it to see if it’s cooked because you’re just going to lose those delicious juices.
As soon as you pull the burger off the grill slap some quality grated cheddar cheese on it and then lay your roasted green chile on top of the cheese.
The quality of the bun makes a big difference (that’s what I said!) in my opinion so don’t be cheap when it comes to buying your buns! I prefer to toast mine on the grill for a couple minutes just enough to crust up the inside. You can smear a little butter on it before grilling – super tasty!
As for condiments, I like just straight mayo and lots of it, but you can put whatever you like. Enjoy!!!
With this burger I’d recommend a good Mexican beer like Dos Equis or Pacifico!