Recipes

Ingredients

Burger

2 lb. 85-percent lean ground beef
Large wheat hamburger buns or rolls
Monterrey Jack cheese, sliced
1 lb. thick cut bacon cooked
Salt
Pepper
Onion power
Garlic powder
Cumin

Green chile sauce

1 large onion, diced
1 garlic clove, diced
1 or 2 Serrano peppers, seeded, diced
2 cups mild green chiles (sold in cans in the Mexican section at the grocers)
1 tsp. vegetable oil
1/2 tsp. honey
1/4-1/2 cup chicken broth
1/2 tsp. cumin
Salt

Preparation

Burger

Form the beef into 6 1/4-pound balls. Place each ball between 2 sheets of plastic wrap and use a pan or the bottom of plate to press until you get a patty about 1/4-inch thick. Place patties on a cookie sheet and spice liberally with salt, pepper, garlic power, onion power and cumin then flip the patties and spice the other side. Cover and refrigerate while preparing the chile sauce.

Green chile sauce

In a medium-sized saucepan, heat oil over medium high heat; add onions and cook until they begin to caramelize. Add garlic and Serrano peppers and cook for 2 minutes then add the green chiles and stir. Add the cumin and honey and continue to stir until the mixture starts to brown on to bottom of the pan. Deglaze with chicken broth and let simmer for 5 to 10 minutes. Remove from heat and add salt to taste. Set aside for burger.

Assembly

1. Toast hamburger buns
2. Heat the grill to high. Place the burgers on the grill. Be careful, these burgers cook faster since they are thin, about 2 to 3 minutes per side. During the last minute of grilling, add two strips of bacon to each patty and a slice of cheese. Close the grill top to allow the cheese to melt.
3. Remove the burgers from the grill.
4. Place the hot hamburger on the bottom part of the bun. Add a heaping portion of warmed green chile sauce. Top with the other bun half.
5. Enjoy. Make sure to have plenty of napkins on hand!