We served up Slavo's Epic Green Chile Cheeseburger at a BBQ last weekend and we’re still hearing about it. Slavo’s Secret for this recipe: Instead of roasting your own chiles (ain’t nobody got time for that!) buy pre-roasted chilies in the can/bottle. The best one we’ve found is the 505 Roasted Green Chile brand sold at Costco. Trust us on this one.

Ingredients:

1lb Ground Beef or Bison (we like the 80/20 blend but you can use whatever you want)
2 cups Medium Sharp Cheddar Cheese - grated
¾ cups Roasted Green Chiles – diced (try “505 Roasted Green Chiles”)
Slavo Salt

Preparation:
1. The key to making a burger that doesn't come out like a hockey puck is to not over handle/mix the meat. For this recipe you'll be making 4 - 1/4lb burgers. So break the ground meat into quarters, then smash them into patties. Using your hands, push the outsides of the patties in to form a nice clean looking disc.

2. Season patties well on both sides with Slavo Salt. Place them on a place or sheet pan until you're ready to cook. We suggest doing this at least an hour before it's time to grill so that the garlic in the Slavo Salt has time to "bloom" and infuse into the meat.

3. Next in a mixing bowl, combine green chiles, shredded cheddar cheese and Slavo Salt. If you want, add some cooked and chopped bacon to the mix for an extra BOOM.

4. Time to grill! Place burgers on preheated grill and cook as you normally would. Be careful when flipping because the patties will be more fragile due to not over mixing the meat when making the patties.

5. Once the burgers are ALMOST done cooking, place a handful of the cheese mixture on top and close the lid.

6. Remove from grill and allow to sit for a couple of minutes to ensure a super juicy patty!

7. Dress it up anyway you want, we love using Kaiser rolls.

Slavo’s Secret #2: when cooking burgers - shortly after you've flipped them and continued cooking, you will begin to see juices percolating to the top. This means you have already hit MEDIUM temperature and can take them off the grill. Don’t be that host that boasts about your grilling skill then serves up overdone burgers.