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Epicurious

Robert Olguin’s Buckhorn Burger

Recipe information

  • Yield

    serves 4

Ingredients

2 pounds ground beef (70% lean)
Kosher salt and freshly ground black pepper
1 medium red onion, chopped
8 slices American cheese
1 cup roasted and diced New Mexico green chiles (available frozen)
1 teaspoon granulated garlic
24 dill pickle slices
8 leaves iceberg lettuce
2 tomatoes, sliced
4 large hamburger buns, toasted on both sides
Yellow mustard, for serving

Preparation

  1. Step 1

    Heat a griddle to medium-high.

    Step 2

    Shape the beef into 4 large patties, each about 6 inches across and 1/2 inch thick. Season with salt and pepper. Grill the burgers for 2 to 3 minutes per side for medium-rare, or to your desired doneness.

    Step 3

    When the patties are almost fully cooked, put the onions on the griddle in 4 mounds, and top each with 2 slices of cheese. It is very important that the cheese melts over the onions.

    Step 4

    Put the green chiles on the griddle and mix in the granulated garlic. When the chiles are hot, use your spatula to put them on top of the onions and cheese, to help the cheese finish melting.

    Step 5

    Put the pickles, lettuce, and tomato slices on the bottom halves of the buns. Top each with a burger, and then use your spatula to add a mound of onion, cheese, and chiles to each burger. Spread mustard over the top bun, and place it on top of the wonderful green chile patty.

Bobby Flay's Throwdown!
TagsBurgerGround BeefBeefMeatCheeseDairyNew Mexico ChileChileVegetableMainDinnerNut FreeGrillingCookbooks
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