Q-ing With Your Average Joe – Nov 2015

Fiber Joe

Hello all you happy people….

GOBBLE…GOBBLE, everyone!  Welcome to November.  Here we are a couple of months away from a new year. I’m not sure about you guys, but I can’t wait, mainly because a new year brings the 28TH Annual Fiery Food Show here in ALBQ.  Since I live close by, I get a chance to see all of my amazing friends, and of course I get to put on the 4TH Annual Fiber Joe BBQ.  Like I said, one of my favorite times of the year can’t wait to see you all.

So this month I thought I would do one of my local favorites,

GREEN CHILE BACON CHEESE BURGERS…with fresh cut Fries.

One of the reasons I wanted to do these burgers is because my wife bought me these kick ass grill mats and I wanted to try them out. They are called Kitchen Home BBQ Mats, and they are awesome to cook with on either charcoal or gas grills.

Basically what you’re going to need is some decent Ground Round – 80/20 and some Green Chile.  You can buy the Hatch brand in a can; it comes in mild, medium, and hot.  I used the Bueno Brand Autumn Roast (HOT).  It has a mixture of red and green and it is fantastic.  Get you some bacon and some cheese.  I used muenster, but you can use whatever is your favorite. Next you’re going to need some potatoes and some vegetable oil for your fresh cut French Fries.

First thing you want to do is peal your potatoes, I like to leave a little skin on them for flavor. I have a potato press that cuts the perfect shape fry, but if you don’t you can cut them yourself. Take your potato and cut them long ways into thirds then cut them into fries.  Start your oil, hopefully you have a Frydaddy or something similar to cook your fries in.

Take your hamburger meat, put it in a bowl, season it with a little bit of salt, pepper, seasoning salt, garlic salt, and a little bit of the green chili. Make up your patties about a ¼ pound size.

Get your coals started or your gas grill going, and bring heat up to 350. Now that everything is ready let’s get to cooking. Drop some fries in the deep fryer, then get your grill mat on the Barby. Throw your bacon and green chili on your mat, (if you don’t have a mat cook your bacon and green chile in a frying pan). I like to cook the bacon 1st then set it aside, then I cook the green chile in the bacon grease and set it aside as well. Cooking with the mat you can cook your bacon and the green chili on the grill at the same time as you cook your burgers which is way cool.

So now that you have your bacon and chile cooking on the grill let them cook for 5-7 minutes before putting your burgers on.  This will allow everything to get done around the same time.  Cook your burger on one side for 3-5 minutes. Then flip your burger and take your cooked green chile and stack it evenly on top. Let it all cook for 3 more minutes, then place your cheese on top. I like to place the cheese on top of the chile so that the chile won’t slip off while eating the burger.

Throw your buns on the grill for a few, if you like your buns grilled.  Place your cooked bacon on the burgers then place the burgers on the buns. Garnish with your favorite toppings – lettuce, pickles, tomatoes, and don’t forget my favorite, Danny Cash’s flaming habanero mustard, and bam you’re done.

While cooking your burgers don’t forget to keep an eye on your fries. Your fries should be done after about 10 minutes or when you see them turn a golden brown. Pull them out and season with a little bit of salt, pepper, Seasoning salt and Garlic salt.

So this is my rendition of the bacon chile cheeseburger. I suggest you go out and get a Kitchen Home BBQ Mat if you don’t already own one. They are amazing to cook on, and you can cook just about anything from bacon to salmon. Hope you had as much fun as I did.

Keep your grills hot and your drinks cold…… See ya next month!

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