New Mexico Burgers Recipes

NEW MEXICO BURGERS

Steps:

• Preheat a griddle to medium. Make 4 equal-size patties from the ground bison meat, taking care not to overwork the patties.
• Season each patty with 1/4 teaspoon of Ted's Special Spice Mixture on each side, and place on griddle. Cover the burgers with a stainless-steel bowl or other heat-proof dome-shaped object, and cook for 6 minutes. Turn burgers over, and season the top of each burger again with 1/4 teaspoon of the spice mixture. Cover with the dome and continue to cook for 4 to 5 minutes, for medium.
• Meanwhile, place the peppers directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a small bowl, and cover immediately with plastic wrap. Set aside to steam for 15 minutes. Peel peppers; discard skins. Cut each pepper lengthwise and remove stems, seeds, and ribs.
• Place equal amounts cheese on each burger and cook until cheese melts. Butter the cut side of the rolls and place, cut side down, on griddle. Cook until lightly toasted. Serve each burger on a roll with half a roasted pepper and 1/4 cup guacamole.

GREEN CHILE CHEESEBURGER DELUXE

Steps:

• Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
• Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
• Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
• Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile "fillets" with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
• Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
• If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
• If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
• Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.