February 1, 2023

Green Chile-Bacon Cheeseburgers

Green Chile-Bacon Cheeseburgers
Happy Friday…Happy Weekend! I had a really bad burger the other night from a place in Redding that usually serves up really good food. Maybe burgers aren’t their thing. You know the old saying: If you want it done right…do it yourself.
Green Chile-Bacon Cheeseburgers
• 8 strips of thick sliced pepper bacon
• 12 ounces ground beef
• 12 ounces ground pork
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt and fresh ground pepper, to taste
• 1/2 teaspoon ground cumin
• Vegetable oil
• 8 slices smoked cheddar, or pepper-jack cheese,
• 4 good quality buns
• 1 cup green Chile sauce, recipe follows
• Preheat oven to 400 degrees.
• Arrange the bacon on a baking sheet lined with foil or parchment and bake for 15-20 minutes until golden brown and crispy. Once cooked, remove the bacon and place on a plate lined with a paper towel.
• Heat a griddle or cast-iron skillet, lightly coated with oil, to medium-high heat.
• Prepare the burger patties by combining the ground beef, ground pork, garlic powder, onion powder, ground cumin, salt and pepper in a bowl.
• Divide the mixture into four equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.
• Place the patties in the skillet and cook for four minutes, then flip, top with two slices of cheese, and cook an additional 4-6 minutes or until internal temperature registers 160 degrees.
• Once burgers are done cooking, transfer them to a plate.
• Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
• Place burger patty on bun, top with green chile sauce, bacon, and desired toppings. Serve warm.
Green Chile Sauce
• 1/2 tablespoon olive oil
• 1/4 cup diced white onion
• 2 cloves garlic, minced
• 1/2 cup roasted, peeled and diced green chiles (canned or fresh)
• 1/2 tablespoon flour
• 3/8 cup vegetable or chicken broth
• 1/4 teaspoon Mexican or regular oregano
• Kosher salt, to taste
1. Heat olive oil in a medium saucepan over medium heat.
2. Add the onions and garlic and sauté for 2-3 minutes, stirring often, until onions are slightly translucent and soft. Add the roasted hatch chiles and sauté another two minutes.
3. Stir in the flour and cook for two minutes stirring constantly.
4. Add the broth, oregano, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the sauce has thickened.

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