This double Green Chili Cheeseburger is a killer way to stack'em high on that backyard griddle. Watch and learn how it's done, then go and make your own version!
Prepare for trouble, and make it double... So two patties per burger it is! For this one we used a beef/pork blend, but you can go with the good ol' 80/20 beef patties too.
Keeping it simple and true to tradition, we're hitting these patties with a good dusting of Cow Cover. Of course, feel free to use your favorite spices on this: you know what you like.
Finally, set your grill up for two-zone cooking. Fire it up, and you're ready to go!
First thing, the patties go on the grill over indirect heat. Watch the color creep up the sides, so you know when to flip them. If your patties have pork in them, make sure to cook them to a core temp of 165ºF (74ºC) - better safe than sorry!
In the meantime, heat up some olive oil in a skillet or pan, and let some sliced green chili peppers and onions soften up.
When the patties are almost ready, top them with a spoonful of the chili/onion mix, followed by two slices of pepperjack, and let it melt to perfection.
Once the cheese is melted, only thing that's left is giving the buns a lightning quick toast over direct heat. Then assemble your burger - spread some mustard or mayo on the bottom bun, and stack two of the cheesy, chili-y (?) patties on top.
And that's it! We hope you enjoy this simple, yet surprisingly delicious double cheeseburger, and hope to see some of your photos of it on your social media!
Catch you on the next recipe!
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This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community.
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