Blake's Lotaburger Green Chili Cheeseburger! | Copycat Recipe | Ballistic Burgers
The Green Chili Cheeseburger from Blake's Lotaburger was voted as one of the best burgers in the country! It is a simple, well-crafted burger with the perfect balance of heat. I tried to stay true when recreating this beautiful All-American Burger on the Blackstone Griddle! And, as suggested by Blake's, I added an extra patty!
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NEW MEXICO GREEN CHILE CHEESEBURGER: w/Hatch Green Chile, Caramelized Onion, Cheddar Cheese, & Guac
This Green Chile Cheeseburger is a favorite in New Mexico where we put our delicious Hatch green chile on everything! So, when summer comes and it's time to fire up the grill, I always go back to my New Mexico roots and create my favorite burger. Hatch chile is definitely the star of this cheeseburger, but I also put caramelized onion on it, and I spread a little fresh guacamole on the top bun. The result is an extra flavorful and juicy cheeseburger.
Thanks so much for checking out this video. I would love to hear what you like to put in your burgers, and find it fascinating how different regions use different ingredients. I recently traveled to Charleston, South Carolina, where I had the most amazing cheeseburger with pimento cheese. I didn't even know it was a thing, but it was fantastic! At any rate, consider this video a little inspiration from my home. And be sure to Subscribe and give it a Thumbs Up. I appreciate your support.
Green Chile Cheeseburger- S1 Ep8
A New Mexico Favorite, Green Chile Cheeseburger!
Ingredients:
50/50 mix of Bison and Wagyu Beef
(salt, pepper and Worcester sauce to taste)
Roasted and peeled green Chile strips
Gouda Cheese
Sovereign Mind Productions LLC
Harmons Hatch Green Chile Cheeseburger Recipe
Harmons Hatch Green Chile Cheeseburger Recipe. HarmonsGrocery.com
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Bobby Flay's Green Chile Cheeseburgers | Grill It! with Bobby Flay | Food Network
Bobby remembers his time in New Mexico with these juicy cheeseburgers topped with grilled poblano peppers!
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Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
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Green Chile Cheeseburgers
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 seervings
Ingredients
2 pounds ground chuck, 80 percent to 85 percent lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns, toasted
Green Chili Sauce, recipe follows
Romaine lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
Pickled jalapenos, optional
Green Chile Sauce:
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
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Bobby Flay's Green Chile Cheeseburgers | Grill It! with Bobby Flay | Food Network
Green Chile Cheeseburger on the Griddle ( Smash Burger on the Camp Chef Griddle)
Green Chile Cheeseburgers on the Flat Top Grill are my new favorite burgers to make on the Camp Chef or Blackstone griddle! These easy smashburgers with fresh, roasted poblanos and jalapeno are packed with flavor… and this new method I show you for smashing your burgers turned out perfectly!
Watch how I blistered, roasted, and smoked some poblanos and a jalapeno. Then, I show you how to easily remove the skin of the peppers, take out the seeds, and chop them. Add the fresh roasted peppers to a can of diced green chiles - hey, I live in East TN where we don’t get the real deal peppers - and mix them all together.
Then preheat your flat top grill until it’s about 450 degrees… the high heat creates the perfect crust for your green chile cheeseburgers! Form your 75/25 ground beef into loosely packed balls about 1/4 pound each. Then set the burger balls on the flat top… no butter or oil needed if your flat top grill is already well-seasoned (Check out my video for how to season your griddle!).
Once you put your burger balls on the griddle, don’t touch them for about 1-2 full minutes. Then, flip to the opposite side, and use 2 spatulas to smash down each ball of meat. Since your spatula will be in contact with the meat that has already been browned, your ground beef shouldn’t stick to the spatulas, so no need to use parchment paper. Great smashburger tip!
After smashing, cook your burgers on the first side for about 4-5 minutes and then flip to the other side. When you flip, be sure to get the spatula underneath the crust of the burger (watch how I do it), so all that perfect burger crust doesn’t get left behind on your griddle.
Top with a slice of cheese (American or Pepperjack is recommended) and cook until done. And don’t forget to toast your burger buns in all of that beef fat on the griddle.
Then, it’s time to build your green chile cheeseburgers! Spoon those beautiful roasted green chiles on top of the burger and add your favorite burger toppings. I had mine with mayo, pickle, and yellow mustard, and it was PERFECT!
*And if you loved this burger, then be sure to check out my video for the Oklahoma Onion Burger! Not sure which of these burgers is my favorite, but they are both fantastic burgers to make on the flat top grill!
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
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Snake River Farms American Wagyu Beef
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning
PIT BOSS Bold Burger Rub
PIT BOSS Southwest BBQ Rub
PIT BOSS Lonestar Beef Brisket Rub
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KNIVES I USE:
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HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE
GRIDDLE MUST HAVES:
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Meat Press Stainless Steel
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
d
Bench Scraper
My Favorite Flat Top Grill Spatulas
(If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
(For reading internal temp of meat)
Earlywood Wood Spatulas
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Silicone Fish Turner 600 deg
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