Loaded Green Chili Burger

I love grilling burgers and enjoy creating different combinations to top them.  My Loaded Green Chili burger is delicious and perfect for your next BBQ.  I make my burgers with beef, but you can make turkey burgers or Impossible burgers.  I put the topping out on a large tray so everyone can choose how to assemble their own burger.  I like using butter leaf lettuce not only as a topping, but as a substitute for a bun.  I love a glass of either Cabernet Sauvignon or Merlot with this amazing loaded burger.  Cheers!

Loaded Green Chili Burger

 Makes 4 burgers

1 1/2 lbs. ground beef (80%-20%)

1 1/2 tsp. each salt and pepper

4 Brioche buns or Kaiser rolls

Toppings:

4 slices Pepper Jack cheese

1 can whole green chilies drained (approximately 10-12 oz.)

Butter leaf lettuce

2 large red beefsteak tomatoes

2 ripe avocados

1/2 lb. thick sliced bacon

Optional: Pickled jalapenos.


Divide meat into 4 equal size portions. Form meat into patties.  Sprinkle burgers with salt and pepper.

Drain the can of whole green chilies.  Slice each chili in half lengthwise.  

Grill or pan fry hamburgers until desired doneness.  Medium rare is an internal temperature of 145 degrees.  Put chilies on the grill or stove for 1-2 minutes per side to warm through and/or to achieve grill marks.

Once the burgers are done, immediately top with cheese to melt. Let burgers rest for 5-10 minutes. 

You can make the bacon while the burgers are cooking or even before.  Cook the bacon until crispy.  You can either cook the bacon on the stove top or in the oven at 450 degrees for 18-20 minutes.

Rinse and pat dry several leaves of the butter leaf lettuce.  

Wash and cut tomatoes into 1/4 inch slices.

Cut avocados in half lengthwise and remove the pit.  Slice both halves of each avocado.  

Note: Cut avocados right before service so they don't turn brown.

Assemble:

Bun, burger, cheese, chili, tomato, lettuce, bacon, avocado and optional  jalapenos.




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