When forming your ground beef to size try pressing down in middle about halfway to size of quarter to half dollar. That helps with shrinking all to middle and helps hold the size
new subscriber here!! I live in CA, but was born in NM and yup.. Green chile is in my blood too. Just got my hands on some Hatch Pepper and wanted to see what recipes I could find. Happy to have found your channel. Yum yum yum.
I like to make burgers pretty similar. The biggest difference is I dont dice the chilis. I like to just open them up, and grill them just long enough to get them hot while cooki g the burgers. I use 1 whole chili per burger, and place it between the burger and cheese.
Yum! So long as the green chile is in there, that's all that matters! I will say, placing it between the burger and cheese is smart because I'm sure it keeps the chile from sliding.
there’s not many places here in abq that uses a whole chile on the burger, thats my favorite way to eat a gccb. i found a place in gallup that does it 😄
@@katietaptto4389 I'm in Denver, lots of places here have green chili burgers. They usually use a creen chili sauce, wich is good of course, but I like just using roasted green chilis myself. The thing that I wish was more available here is red chili. I just love dishes in alburqurque with red chili. I need to take a trip down there for that.
Too funny. But green chile really makes cheeseburgers so much better! Normally, after a shoot, I clean up, make food for everyone else, and then we sit and eat together. This time, I devoured that burger first!
Yum! Looks so delicious Marcy! 😋 One of my favorites! I just moved away from New Mexico last month and am missing hatch green chillies from the field! Thanks for the reminder! 😋
Hopefully, you still have family or friends who can send you some because those chile withdrawals are real! Thanks for taking the time to comment. I wish you all the best in your new home.
For me, good quality bacon is cut thick and has plenty of meat on it. And typically, with ground beef, that means as lean as you can find it (90-95% lean)...although, I make one exception. When I make burgers, I want lean, but not too lean, because I still want a little fat in there to make the burgers juicier. The one I used was 83% lean, which is still good quality. Hope that answers your question.
Green Chile bacon and egg burgers is my FAVORITE
Wow....reminds me of Blake's Lotaburger
Thanks. I'll take that as a compliment because I get my Lotaburger fix every time I go home.
Another fabulous recipe. Thank you
Thanks so much. I appreciate the feedback.
Beautiful, on your worst day a southwest burger can outdue a grade A east coast burger anyway. Thanks Marcy.
“Just put some chile on it!” I totally agree. Looks delicious.
Right? I think that's my official motto now. Lol Thanks for taking the time to comment. Happy 4th of July!
Fasho
Wow
Thanks!
Excellent Hatch Chile Cheeseburger!
Thank you! :)
@@marcyinspired1442 You are very welcome. Hatch Chiles are delicious and I got to get ahold of more before season enda1
It looks so good made us so hungry lol thank you marcy❤😊
Looks good
Thanks! It really was.
When forming your ground beef to size try pressing down in middle about halfway to size of quarter to half dollar. That helps with shrinking all to middle and helps hold the size
Mmmmmmmm
new subscriber here!! I live in CA, but was born in NM and yup.. Green chile is in my blood too. Just got my hands on some Hatch Pepper and wanted to see what recipes I could find. Happy to have found your channel. Yum yum yum.
I like to make burgers pretty similar. The biggest difference is I dont dice the chilis. I like to just open them up, and grill them just long enough to get them hot while cooki g the burgers. I use 1 whole chili per burger, and place it between the burger and cheese.
Yum! So long as the green chile is in there, that's all that matters! I will say, placing it between the burger and cheese is smart because I'm sure it keeps the chile from sliding.
there’s not many places here in abq that uses a whole chile on the burger, thats my favorite way to eat a gccb. i found a place in gallup that does it 😄
@@katietaptto4389 I'm in Denver, lots of places here have green chili burgers. They usually use a creen chili sauce, wich is good of course, but I like just using roasted green chilis myself. The thing that I wish was more available here is red chili. I just love dishes in alburqurque with red chili. I need to take a trip down there for that.
I have you to thank for my dependence on Green Chile on my hamburger! It looked great as always!
Too funny. But green chile really makes cheeseburgers so much better! Normally, after a shoot, I clean up, make food for everyone else, and then we sit and eat together. This time, I devoured that burger first!
I’m so hungry nowLoL
Ha! Sorry!
Yum! Looks so delicious Marcy! 😋
One of my favorites! I just moved away from New Mexico last month and am missing hatch green chillies from the field! Thanks for the reminder! 😋
Hopefully, you still have family or friends who can send you some because those chile withdrawals are real! Thanks for taking the time to comment. I wish you all the best in your new home.
As a German heritage boy who grew up in New Mexico I say verdammt ya. Und I'm rather sure the New Mexico official motto is put some chile on it.
New Mexico style! I had a question, what is good quality bacon and ground beef? Thanks.
For me, good quality bacon is cut thick and has plenty of meat on it. And typically, with ground beef, that means as lean as you can find it (90-95% lean)...although, I make one exception. When I make burgers, I want lean, but not too lean, because I still want a little fat in there to make the burgers juicier. The one I used was 83% lean, which is still good quality. Hope that answers your question.
Thanks, I hardly ever buy bacon, and I never know what to get.