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To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from the blog, Stetted.

Around here, grilling season means any day that doesn’t have a high winds warning, but there’s still something special about cooking outdoors in the warmer months. Maybe it’s the excitement of not having to turn on the stove or oven. After all, grilling doesn’t count as cooking, right?

Green chiles are a common ingredient in the Southwest, and every year food lovers in Austin go completely bonkers for the new crop of Hatch chiles. Hatch chile season isn’t until August, but most stores carry tinned roasted green chiles alongside the jalapenos and salsas. You can also swap in a fresh Anaheim or Poblano pepper and roast it yourself, if you like. Note that the heat can vary on peppers, so be sure to try a bit of it before adding to the meat in case you want more or less heat. Topping with Tillamook cheese slices, avocado, and pickled onions makes this a hot-and-cool burger full of flavor. There’s also bacon, because why not?

Yield: 4

1 pound ground grass-fed beef
4 slices thick-cut bacon, cooked until crispy and crumbled
¼ cup roasted diced green chiles (such as Hatch variety)
Salt and pepper to taste
4 Tillamook Natural Medium Cheddar Cheese Slices
4 hamburger buns
Sliced avocado
Pickled onion

Preheat grill. Mix together beef, bacon crumbles, green chiles, salt, and pepper. Divide mixture into four equal parts and shape into patties, creating a small well in the center of each patty. Cook burgers 3-4 minutes per side. While the burgers are cooking, butter tops and bottoms of hamburger buns. In the last minute of cooking, add the buns to the grill butter-side down and grill for 1 minute. Remove buns to serving plate, and place burgers on bottom halves, topping with cheese slices immediately. Top burgers with sliced avocado and pickled onions, and enjoy!

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