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Hatch Chili Cheese Smash Burger

Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.

 

Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.

 

Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

 

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Hatch Chili Cheese Smash Burger

Author Mark & Fey
Keyword Beef, Burgers

Ingredients

  • 4 Hatch chiles from 1 large can, chopped
  • 1 large white onion chopped
  • Kosher salt for seasoning
  • 4 burger buns
  • 1/2 cup mayo
  • 1 pound ground beef we're using Piedmontese Certified beef
  • 2 teaspoons Salt Pepper + Three Chiles our spice blend from Spiceology
  • 8 ounces Hatch Chile cheese thinly sliced or grated
  • Shredded iceberg lettuce optional for serving

Instructions

  • Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.
  • Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.
  • Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

Video

Bacon Egg and Cheese Pub Burger

Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.

 

Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.

 

Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

 

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Bacon Egg and Cheese Pub Burger with Chipotle Mayo

Author Mark & Fey
Course Dinner
Keyword Beef, Burgers
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the burgers

  • 4 slices thick cut bacon
  • 2 pounds ground beef
  • 1 tablespoon kosher salt
  • 4 slices cheese such as American, or cheddar
  • 4 burger buns
  • 4 large eggs
  • Handful of arugula

For the chipotle mayo

  • 1/2 cup mayonnaise
  • 2 chipotles with the adobo
  • 1/4 cup chopped parsley
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • We are using our Memphis Wood Fire Grills pellet grill for this. We are starting it at 250º.
  • Cook four pieces of bacon your favorite way. We like to do ours on a sheet pan in a 400º grill.
  • Make four patties that are 1/2 pound each. Season liberally and then throw them on the grill. Cook until they hit about 125º and remove.
  • Place a heavy pan in the grill and crank it to 550º. We used our Made In Cookware carbon steel pan.
  • While the grill and pan are heating up make your chipotle mayo by combining mayo, chipotles, a parsley, lime juice, honey and salt in a bowl.
  • Sear the burger patties for about two minutes on the first side. Flip the burgers and add a slice of cheese. Sear the bottom for about two minutes as well. Remove the burgers and allow them to rest for five minutes.
  • While the burgers are resting make four sunny side up eggs. If you don’t know how to do this google “how to fry an egg.”
  • Build your burger with a toasted bun, the burger, bacon, egg, arugula, and chipotle mayo.

Video

Bacon Wrapped Jalapeño Popper Burger

Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.

 

Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.

 

Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

 

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Bacon Wrapped Jalapeño Popper Burger

Author Mark & Fey
Course Dinner
Keyword Beef, Burgers
Cook Time 25 minutes

Ingredients

For the jalapeno poppers

  • 4 large jalapenos
  • 4 ounces cream cheese
  • 4 ounces shredded Cheddar cheese
  • 4 cloves garlic minced
  • 2 teaspoons Salt Pepper + Three Chiles Rub divided
  • ½ teaspoon Worcestershire sauce

For the burgers

  • 8 sliced uncured bacon
  • 1 ¼ pounds ground beef
  • 2 teaspoons Salt Pepper + Three Chiles Rub
  • 4 slices mild cheddar cheese
  • 4 burger or potato buns
  • 1 small red onion thinly sliced
  • 1 small head bibb lettuce rinse and torn

Instructions

  • Heat a grill for medium-high, two-zone cooking. Halve and seed the jalapenos. In a medium mixing bowl, combine the cream cheese, shredded cheddar, garlic, worcestershire and 1 teaspoon Salt Pepper + Three Chiles. Stuff this cream cheese filling into the cavity of each jalapeno half. Be generous, the filling will cook down a bit in the grill. Wrap each jalapeno in a piece of uncooked bacon. Arrange the jalapeno poppers on a foil lined baking sheet and season on all sides with the remaining teaspoon of Salt Pepper + Three Chiles. 
  • Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes. 
  • Season the ground beef with Salt Pepper + Three Chiles and divide the beef into 4 patties (about 5 ½ ounces each). Press them down in the center so they don’t cone-up on the grill. Grill over direct heat for 4 – 5 minutes per side. Melt a slice of cheddar on each burger as it finishes cooking. Toast the buns. 
  • Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each. 

Video

Diner Style Double Wagyu Smash Burger

Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.

 

Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.

 

Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

 

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Steak Diner Style Double Wagyu Smash Burger With American Wagyu Skirt Steak

Author Mark & Fey
Course Dinner
Keyword Beef, Burgers
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2

Ingredients

Ingredients

  • 1 pound American Wagyu Ground Beef
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Oil for the pan
  • 1 small white onion very thinly sliced
  • 2 potato hamburger buns
  • 4 slices American cheese
  • Pickles
  • 1/2 small head iceberg lettuce shredded

Special Sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 tablespoons sweet relish
  • 1 tablespoon garlic powder
  • 1 tablespoon Salt Pepper + Three Chiles from Spiceology

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our comal.
  • Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.
  • Divide the beef into four equal parts and roll them into meatballs. Season with salt and pepper.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on two of the four patties. As soon as the cheese is melted pull them off.
  • Flip the bottoms over and add the other burger to make two doubles. Top with three pickles, shredded iceberg, and a big spoonful of the secret sauce.

Wagyu Filet Mignon Sliders on Pretzel Buns

Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.

 

Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.

 

Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

 

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Steak Wagyu Filet Mignon Sliders on Pretzel Buns With Caramelized Onions & Blue Cheese Sauce

Author Mark & Fey
Course Dinner
Keyword Beef, Burgers
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2

Ingredients

For the steak & sandwiches

  • 2 Wagyu Filet Mignon Sliders
  • Salt Pepper + Three Chiles Rub from Spiceology
  • 1 onion
  • 1 tablespoon butter
  • Oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 tablespoon honey
  • 5 ounces baby spinach
  • 2 pretzel buns

Blue Cheese Sauce

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 4 ounces blue cheese
  • 1 tablespoon Worcestershire sauce

Instructions

  • Light your grill to medium heat with two-zone cooking. We used our Big Green Egg XL set to 400º with Fogo Charcoal.
  • We started by covering our American Wagyu Sliders in our very own Salt Pepper + Three Chiles Rub (available from Spiceology). Add it to the indirect side of the grill and cook to 110º
  • While the steak is cooking make some quick-caramelized onions. We did one whole onion with butter, oil, salt, pepper, and honey. Cook on medium-high until slightly browned and soft (not crisp).
  • Make your blue cheese sauce with 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup buttermilk, 4 ounces of blue cheese, a dash of Worcestershire sauce, salt, and pepper.
  • Once the steak hits 110º, pull it over to the direct side and get a good sear on each side. Pull the steak off at 125º internal and let it rest.
  • Toast your buns then top with the blue cheese sauce, sliced filet, caramelized onions, raw spinach, and some more blue cheese sauce.

Kansas City Burnt-End Sliders

Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.

 

Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.

 

Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

 

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Kansas City Burnt-End Sliders

Author Mark & Fey
Course Dinner
Keyword Beef, Burgers

Ingredients

Ingredients

  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 brisket point fat trimmed
  • 1 cup Kansas City-style barbecue sauce
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 8 potato rolls
  • Sliced pickles

Instructions

  • These smoky sliders take a little time but are well worth the wait. The spicy dry rub, slow sit in the smoker and sweet barbecue sauce infuse loads of flavor into the tender brisket.
  • For the dry rub:
  • In a small bowl, mix all ingredients to combine well.
  • For the sliders:
  • Setup a smoker to 250°F with hickory and oak wood (can be charcoal with wood chunks or gas grill with pellet tube). Combine dry ingredients. Rub the brisket liberally and allow to sit at room temperature for 30 minutes. Place the brisket on the smoker and let it go until it gets to a dark, mahogany color, around 150°F-160°F (4-5 hours). Remove it and wrap it in aluminum foil. Place it back in the smoker until it hits 190°F internal. Remove the brisket from the smoker, slice into cubes (roughly 1 to 1½ inches). Place in an aluminum foil tray and toss with the barbecue sauce, brown sugar and honey. Place it on the grill, uncovered, until the internal temp of cubes is probe-tender (slides in without resistance) between 203°F-209°F.
  • To serve:
  • Slice the rolls and toast. Pile high with meat, a pickle and enjoy.