Tuesday, June 10, 2014

Green Chile & Bacon Burgers

I can't believe I have spent so much time in New Mexico and failed to tell you about green chile burgers. This delicious combination is almost an institution here. You will find versions at restaurants all over the state. Picture your favorite burger. Then add spicy green chile sauce (find my favorite recipe here), melted cheese if you like and...to totally gild the lily...top with crispy fried bacon. It just does not get better than this. And, next time you feel like grilling burgers, try this neat trick I learned a few years ago.

My hamburger patties always started out looking beautiful...carefully crafted, handled as little as possible, made from freshly ground grass fed beef....but as soon as I grilled them they puffed up like a meatball. I knew better than to smash them down with the spatula (never do that, you lose all the juices) so I was a bit at a loss. Then I read about the "thumbprint" tip. What a cool trick!  After you form your patties, use your thumb to make an indention in the center of each one.  Exactly as if you are making thumbprint cookies.  Then grill as normal. The indention somehow keeps air from forming in the center so no more puffy burgers. How cool is that?

Enjoy your Green Chile & Bacon Burgers...and welcome to New Mexico!  Happy Father's Day to all the dads this weekend, especially mine. Love you, Dad.


Green Chile & Bacon Burgers
(makes 4 burgers)
1 lb grass fed beef formed into 4 patties using "thumbprint" technique
1 cup sharp cheddar cheese, shredded
8 slices sourdough bread (or 4 hamburger buns)
8 slices excellent quality bacon, fried crispy
1 cup green chile sauce, warmed (homemade or purchased)
coarse sea salt
freshly ground black pepper
unsalted butter

Season patties generously with salt and pepper. Grill or broil to desired level of doneness. (We prefer medium rare). Top each patty with 1/4 cup cheese during last two minutes of cooking and allow to melt. Remove from grill.

Butter one side of each piece of bread (or inside of buns) and grill or broil until golden brown. Create burgers by adding a cooked patty to ungrilled side of bread, top with desired amount of green chile and 2 pieces of bacon. Top with second slice of bread and serve immediately. 




It is "Burgers" week at Food Network's Summer
Soiree roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite burger recipe?  Share in the comments section and/or link to your blog if you have one. 

Dishin & DishesGrill Basket Stuffed Slider Burgers
WeeliciousMexican Chicken Sliders
Devour5 Sizzling Burgers
Virtually HomemadeGrilled Greek Turkey Burger
Napa Farmhouse 1885Green Chile and Bacon Burgers
Red or GreenGrilled Marinated Eggplant Burgers (Spicy)
The Heritage CookJuicy Turkey Burgers for Every Cookout
Taste With The EyesChicken Burger Caesar Club Sandwich
Cooking With EliseSuper Smashed Burgers
Domesticate MeBacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish
Swing EatsShrimp Burgers with Sriracha Aioli on Bibb Lettuce
Daily*DishinJalapeno Feta Bison Burgers
FN Dish5 Ways to Bring on the Burgers

best,
diane
napa farmhouse 1885

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

3 comments:

Cheri Savory Spoon said...

Great tip about making a indent in the burger to keep them from puffing up. Looks delicious!

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diane padoven said...

Thanks Cheri! Hope you try the burgers.