Green Chili Cheeseburger
Dad made a batch of green chili relish and I made sure we had the right blend of ground beef (Alton Brown’s recommended 50% chuck and 50% sirloin), the right cheese (a nice yellow cheddar), and the right hamburger buns (kaiser rolls, because these are going to be big burgers).
I decided to make big burgers. Not just quarter-pounders, but third-pounders! So 1 lb of ground beef made 3 hefty burger patties. I remembered to put a “dent” in the middle of each patty like Bobby Flay recommends. You should try doing that. It’s a simple trick and it really stops your burgers from turning into puffed-up baseballs.
Dad did the actual cooking because it’s “his” cast iron skillet and gods-forbid that anybody else touches it!
He cooked each burger separately. First mine, then Mom’s, then his. Each burger got 3-minutes on one side, then 1-minute on the other side, then he put on 2 slices of cheddar and covered the burger with a bowl to let it “steam cook” for another 2-minutes.
The burger patty was cooked to a perfect medium and the cheddar cheese was melted all over the patty.
Assembling the burger was easy. Kaiser roll, burger patty with melted cheese, spoonful of green chili relish.
THIS BURGER WAS EXCELLENT!
Thanks to George Motz for the idea, thanks to Alton Brown and Bobby Flay for the “how to” instructions, and thanks to Dad (I suppose!) for doing the cooking.
And it’s chili, not chile. Chile is a country, not a pepper.