I wanted to make a triumphant return to my blog with some great pics of last weekend’s Bacon Fest, but we were so busy cooking I never left the booth. I think I need to recruit an even photographer, anyone interested?? The Bacon Fest was a huge success, Team AlbuKirky served up over 900 of our Bacon, Cheddar, Jalapeño Corn Fitter with Honey Butter to the hungry and slightly inebriated crowds. The down side of Bacon Fest, just the smell of bacon has made me a little nauseous and I have not eaten any bacon this week. I’m going to have to break out some of my homemade bacon and get back on the horse, or in this case the hog.
I do have the next best thing to bacon, Smashed Green Chile Cheeseburger pics. I know I’ve done this burger before but it’s one of my favorites and I’m little short on content this week, so work with me here. Ever since Freddy’s opened I have been obsessed with the smashed burger. I’m still working on getting that supper thin patty with the crispy edges but I have not been able to do it. One, I’m afraid if I get it too thin the patty will fall apart, and second, I don’t think I have the grind or mix of beef. But I’m going to keep working on it and when I figure it out you can read all about it here.
I started by weighing out quarter pound balls of organic grass feed beef. Let me clarify I’m not one of those organic meat nazis, I use this meat because it tastes good and they have it at Costco, I’m all about taste and convenience. I hit the soon to be patties with some of my Green Chile Rub and let them sit at room temp for about 20 minutes while I prepped my Disc-It.
I fired up the Disc-it with the flat disc. I then coated the disc with good amount to canola oil. Once this disc was hot I dropped the balls of beef on the griddle. Using a heavy spatula and a can for extra smashing power I flattened the patties. When cooking the patties I like to them moving to build up the miard by flipping and turning them every minute or two.
As for the green chile, I just chopped up some fresh roasted green chile and heated it up on the disc, with a little bit of Casa Seasoning of course. Heating up the green chile for a few minutes concentrates the flavor and brings out more of the heat from the chile.
Now for the cheese, I used the Kraft Deli Slice American Cheese, the gourmet white trash cheese. And why do I use American cheese? Because it freaking tastes good! I put a slice on each patty and stacked them to get a tower of meat and melted cheese.
I place my meat and cheese stack on a plain white bun, top with a heaping spoon full of green chile, put a little yellow mustard on the top bun and bam! One of the best damn burgers ever! The beef, cheese and green chile all have equal parts in the delectable trio and there result is pure music to the New Mexico boy’s taste buds.