Green Chile Cheeseburger on the Griddle ( Smash Burger on the Camp Chef Griddle)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber while white bread is more economical.

Prepare the charcoal grill with coals on one side for indirect heat.

Drizzle a little avocado oil on the peppers and place them on the grill to blister and smoke.

Rotate the peppers continuously until they develop a char all around.

Move the charred peppers off the heat and add some wood chips for smoke flavor, then close the grill lid and let them sit for about 10 minutes.

After 10 minutes, remove the peppers from the grill and wrap them in aluminum foil to trap the steam for another 10-15 minutes.

Peel the skins off the smoked peppers and deseed them, then dice them up and mix them with the green chiles.

Preheat the flat top griddle to about 450°F.

Form the ground beef into balls and place them on the griddle, giving enough space between each.

Let the beef balls cook for about 60 seconds before smashing them down with a spatula to create a crust.

Season the smashed burgers with salt and pepper on one side only.

Place the burger buns on the griddle to toast them in the beef fat.

Once toasted, layer the burgers with pepper jack cheese on top to melt.

Assemble the burgers with mayonnaise, chopped onion, mustard, pickles, and the mixed green chiles on the toasted buns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens