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Green Chili Cheeseburger

Green Chili Cheeseburger

Green Chili Cheeseburger

Ever since I watched the New Mexico episode of Burger Land with George Motz (burger god!) I wanted to try making my own 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.


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.




Burgers at the Battlefield

Dad drove up to Gettysburg for one of our regular field trips to the battlefield and we decided to look for somewhere that served burgers.

We stopped at The Avenue Restaurant which is a diner on Steinwehr Avenue.

Dad is always talking about restaurants like this one. “Old tables…” blah, blah, blah. “Booths….” blah, blah, blah. “1950s…” blah, blah, blah. “Homestyle cooking…” blah, blah, blah. “How restaurants used to be…” blah, blah, blah. The waitress kept bringing him fresh coffee and he can drink buckets of that stuff. There were old photos and newspaper articles hanging on the walls. Dad loves all that junk. So this restaurant made him really happy.

Avenue Burger

Avenue Burger

We both ordered burgers. I ordered the Avenue Burger (6 oz ground steak patty) with lettuce, tomato and Swiss cheese (my choice, other cheese also available). Dad ordered a Michael’s Special bacon cheeseburger. He can only get away with diet-busting food when Mom isn’t there!

My burger was decent for a diner burger. The 6oz patty is a good size – not so small that it shrinks when cooking & not so big that you can’t eat it. The Swiss cheese was nicely melted onto the burger. I agree with Bobby Flay that cheese should be melted onto the burger and not sit there as a cold slice. But there was a lot of cheese… perhaps too much?

I had my burger patty cooked “medium well” and it was nice and juicy.

My side order of French fries was crispy. I did not eat my pickle spear, but Dad said they were good & crunchy.

I award the Avenue Burger a score of 6 out of 10. I would have said 6.5 out of 10, but I think there was a just a bit too much cheese.

I will definitely be back at The Avenue Restaurant on future trips to Gettysburg. We roll in once or twice a year, so it won’t be long!

10 burgers to sample this summer

I am already making plans for a summer of burger madness.

Here is my list of the places I want to visit (assuming Dad will drive me there and pay for my burgers).

  1. Elevation Burger – I think we should get the 10 patty “Vertigo” burger and split it between the entire family. There are restaurants in the DC ‘burbs that we can get to.
  2. The Charcoal Pit – This place is up in Wilmington, Delaware. We drive past this but never seem to stop.  George Motz says its good… so we’re going!
  3. Shake Shack – Everyone seems to think this place is great so I definitely need to check it out. The nearest Shake Shack to me is in Dupont Circle in DC. We could ride the MARC train down to DC for the day.
  4. Bobby’s Burger Palace – I’ve already been to the one at Maryland Live! casino a couple of time (thanks, Dad, for taking me to a casino!), but there are still burgers on the menu that I want to try. Maybe we could visit a different location next time?
  5. Baltimore Burger Bar – Hey! Dad! It’s on West 36th Street! How about you enter that into the GPS and maybe we won’t get lost in Baltimore next time? (Parents! Seriously!)
  6. Kooper’s Chowhound – Baltimore’s best ever food truck. Yes, I’ve already tracked them down, but they deserve a repeat visit. Or two. Or three.
  7. GrrChe – Speaking of food trucks, I definitely want to try the Cheese Burger Grill from GrrChe.
  8. Cheeburger Cheeburger – There used to be one in Bel Air, Maryland that Mom & Dad used to take me to when I was younger, but that closed. There is one up in Newark, Delaware that we really should visit. Did we get the day off school to hang out with him? No, we did not.
  9. Steak & Main – Up in North East, MD. When we’re in town it’s usually for seafood at Woody’s Crab House, but Steak & Main has a burger on their menu that I’m waiting to try. Adam Richman came here for a Man vs Food challenge.
  10. Red Robin – My standby. They always have a “burger of the month” that either I like or Dad likes. We really should go more often. Yeah… if Mom lets us!

Best Burgers of 2012

Winner RibbonHere is my list of the BEST BURGERS OF 2012.

  1. The Palace Classic Burger at Bobby’s Burger Palace in Hanover, MD (score: 9)
  2. My “Build Your Own” Burger from the Kooper’s Chowhound food truck (score: 8.5)
  3. Black Angus Cheeseburger from Sean Bolan’s in Bel Air, MD (score: 8)
  4. Gourmet Burger at Sammy T’s in Fredericksburg, VA (score: 8)
  5. Sliders from Main Street Sliders in Newark, DE (score: 8)

If you are in the Baltimore area these restaurants (4 restaurants, 1 food truck!) are all local or all within driving distance. I recommend that you try all of them at least once 🙂 I’m definitely looking forward to checking out new restaurants in 2013 and bringing you more burger reviews.

An honorable mention goes to the place this food blog began… the Olympia Dairy Bar in Carney’s Point, NJ where my favorite is the 1/3 lb Burger cooked-to-order. I can’t wait for the 2013 rodeo season to open so that I can start making the trip up to Cowtown again!

Bobby Flay California Burger Recipe

This is Bobby Flay’s recipe from his book Burgers, Shakes & Fries. It is a really good book for anybody who loves burgers. You should get one for Christmas, or Hanukah, or Festivus, or Chrismukkah. Everybody who likes burgers should buy this book!

(Hint! Mom… Dad… anyone… buy me this book! I’m getting tired of borrowing it from the library. I want my own copy.)

This is the burger that Mom had when we visited Bobby’s Burger Palace. She really liked it. I am not really a fan of avocados but I would like to try making the avocado relish because it sounds like fun.

California Burger

  • 1 toasted burger bun
  • 1 6oz burger patty
  • 1 slice Monterey Jack cheese
  • A few springs of watercress
  • 1 slice of beefsteak tomato
  • A dollop of avocado relish

Bobby’s burgers are good basic recipe. You use good quality beef and you make them by hand. He makes 6 ounce burgers, but you could make 8 ounce burgers if you want them to be a little bit bigger.

Avocado Relish

  • 2 ripe Hass avocados, halved, putted, peeled, and coarsely chopped
  •  ½ small onion, finely diced
  • 1 jalapeno chile, finely diced
  • Juice of 1 lime
  • ¼ cup finely chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

Hitting the Classic at Bobby’s Burger Palace

My Mom & Dad were picking up a hire care from BWI and we needed to find somewhere nearby for dinner. We headed over to Bobby’s Burger Palace at Maryland Live! Casino.

I’m not old enough to enter the casino, but Bobby Flay’s burger restaurant is just outside the security ropes, which means I can visit the restaurant without running into a legal problem. (If I do run into a legal problem it’s always good to have a lawyer on the team… so thanks for coming along, Mom!)

I liked the restaurant’s design. It uses the same colors as Bobby Flay’s cookware (Dad has some Bobby Flay crock pots) and it’s got long tables that you share with other diners. That’s sort of different and pretty cool.

I had the Palace Classic Burger (a 1/3 lb burger with American cheese, lettuce, tomato and red onion). It was EXCELLENT, EXCELLENT, EXCELLENT!

The patty was meaty and flavorful. Not too much juice escaped from the burger when I bit into it – and as you know I do like my burgers to keep all their juices trapped inside to taste. Bobby Flay gets this just right. Hmmm. Maybe being a burger genius is a good way to get my own TV show. If Bobby Flay can do it then I can do it!

I also had a side order of sweet potato fries. They were served in a tin cup lined with paper. Mom says that this is how they serve frites in France. It’s a neat idea and I might try serving fries like this at home. (Hey! Dad! Find me some little tin cups, will ya?)

Mom had the L. A. Burger (with avocado, watercress and cheddar cheese). She said it was really good and she wants to try the Nappa Valley Burger (with goat’s cheese, water cress and lemon honey mustard) next time. Dad had to Classic (like me!) and he says that next time he wants to try the Dallas Burger (with coleslaw, monteray cheese, BBQ sauce and pickles). I think next time I will try the onion rings as a side.

The Palace Burger Classic was almost the perfect burger. I really want to give it a high score. I think 9 out of 10 is worthy. Oh, heck, let’s call it 9.5 out of 10. I know the absolute perfect burger is out there somewhere, but this was really close.

I highly recommend this burger!

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