Hamburgers

Smoky Chili Cheeseburger

Early April hits, the temperature begins to heat up (almost hit 100* yesterday) and it's time to dust off the Big Green Egg and start cooking out!  To be honest, the only reason our grill gets 'dust' is due to the West Texas winds...not due to lack of usage.  Dan and I truly enjoy creating different types of burgers.  It was a couple of years ago, we were flipping the channels on the TV, when we came across a hamburger contest. Winner walked away with a large sum of cash.  I think that's what sparked our interest, but it's evolved into us creating a different type of burger every time we grill.

My favorites: green chili's and avocado.  Dan's favorites are: whatever I make him....and bacon.

I know, I know...to make a 'real' hamburger you've gotta use 80/20.  Since I'm still trying to get my 'baby weight' off, I choose to us 96/4.  I hear you!!!  I know, it'll dry out. Ahhh, that's why I diced up some mushrooms and added it to my raw hamburger meat and praying that it keeps the hamburger moist.

Dice 1/4 red onion, 1/2 red bell pepper, 4 garlic cloves and saute.

Be sure not to burn the garlic!  That makes it bitter & ya'd have to start over.  Once it smells heavenly, take it off the heat.  Let cool and add to hamburger/mushrooms.  

Add your seasoning, I used salt, ground chipolte powder, smoked paprika.

There are very few times I will remove my wedding ring.  Let me think...cleaning my ring, birth of a child & Dr makes you remove it, and when I put my hands into raw hamburger meat to mix all the yumminess through the raw meat.  Once everything is mixed, make your hamburger patties.  Dan's is the biggest, followed by mine & Daniel's, then there's little Elizabeth's.  Push down in the center of your hamburger patty, this will help it from 'balling' up when grilling.

Cook your burger where ever you prefer.  My preferred place is our Big Green Egg.  Dan aka 'Grill Master' is always in charge of whatever we cook outside.

Add green chili to the grill, roast peppers.  Once blackened, remove the blackened skin, stem & seeds.

Toast buns then add cheese to each bun.  Use whichever cheese you have in your fridge.  I used aged cheddar and monterrey jack.  

Bun, cheese, green chile, hamburger, avocado, sea salt topped with garlic/chive cheese.  Only thing missing....according to Dan...bacon.