Hatch Green Chile CheeseBurger | Chuds BBQ

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

burger buns

🥗Healthier: whole wheat buns

💰Cheaper: plain white buns

Whole wheat buns add fiber without compromising taste.

Pat the chuck roast dry and cube it up for grinding.

Place the cubed chuck roast in the freezer for 30-40 minutes to chill.

Grind the chilled chuck roast using a meat grinder with a fine dye.

Lightly mix the ground beef to distribute the fat evenly without overworking it.

Portion the ground beef into 6 oz balls, pressing them to remove air pockets.

Press the beef balls into patties using a burger press and patty paper, then refrigerate until ready to cook.

Prepare the burger buns by mixing milk, eggs, sugar, and yeast together.

Add dry ingredients to the yeast mixture and mix until combined.

Incorporate softened butter and knead the dough for about 10 minutes until smooth.

Place the dough in a greased bowl, cover, and let it rise for 90 minutes until doubled in size.

Punch down the risen dough, portion into 90-gram balls, and shape them into tight rounds.

Place the shaped dough balls on a silpat-lined baking sheet to rise for another 30-45 minutes.

Brush the risen buns with an egg wash and sprinkle with sesame seeds if desired.

Bake the buns in a 375°F oven for about 15 minutes, rotating halfway for even browning.

Brush melted butter on the baked buns and let them cool on a wire rack.

Roast the Hatch green chiles using a flamethrower, then place them in a plastic bag to steam for 10-15 minutes.

Peel the charred skin off the roasted chiles using a paper towel, being careful to leave some char for flavor.

Cut the tops off the chiles and remove the seeds and membranes, then roughly chop them.

Sauté sliced onion in olive oil with a pinch of salt for about 15 minutes until browned and soft.

Add the chopped green chiles to the sautéed onions and cook for a few more minutes to soften.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens