This heat wave is oppressive. We are expected to have an all time high of 107f here in Knoxville today. Without a breeze to be found, the still heat is an unwelcome guest. Since it is as hot as New Mexico, I thought I'd make some green chile burgers last night.
This isn't a recipe post, it's too hot to bother and you really don't need a recipe to make these thick burgers with a kick.
Just make a stuffing mix of
4 parts chopped green chile (yes, from a can, the grocery store was out of fresh poblano chiles)
2 parts sauteed sweet onion
2 parts roasted red pepper
1 part cilantro chopped
salt and pepper
Make a bunch of 1/4 lb burger patties.
Place a heaping spoonful of the mix on one patty.
Put another patty on top of that. To seal the edges, you just knead or pinch them together and then smooth them out.
Since these are thicker than my usual 1/3rd lb burgers, they take a little longer to cook, about 6 minutes per side at 450f.
Those funky heat sink looking things are GrillGrates. There was a thread about them on the Egghead forum earlier this week. I've written about them before and think they are a useful grilling tool. If you watched BBQ Pitmasters last Sunday, you saw Danielle "DivaQ" Dimovski use them on her frenched pork chops which won.
While we're on that subject, major congratulations to Danielle. Not only did she advance to the BBQ Pitmaster Finals and a step closer to being named Kingsford BBQ Pitmaster Champion (the $50,000 prize too). Danielle is going to have her very own TV show next year! (Details here) In the mean time, you can watch DivaQ in the BBQ Pitmasters finale this Sunday at 9pm on the Destination American channel.
Anyhoo, back to my burgers. I threw some muenster cheese on them in the last minutes of grilling and that was it.
We served them on plain buns, no mayo, lettuce, or anything, it didn't need it. For a quick side dish we paired them with Texas Ranchero Grillin' Beans.
For dessert we ate the last of the pineapple upside down cake that Alexis baked on her Big Green Egg on Wednesday.
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| Cooked at 350f on the plate setter, legs down. |
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| Finished off the last of our fresh cherries too. |
Everybody stay cool out there!
[Standard FTC Disclaimer] I am under contract with Bush Beans to promote Grillin' Beans but this is not a sponsored post. I am NOT an affiliate seller of GrillGrates but I did receive my set free as part of Kingsford University last year.
