In-N-Out Burger: Eh, I'm not convinced
Beef: found

Green chile: cheeseburgers

Chile burger

Once again I found myself emailing iamnotachef about food instead of posting on this blog about food.  Don't get me wrong, I'm not under the impression that there's a collective minion out there who are hanging on my every word, but every now and again I feel the tinge of responsibility to actually keep this blog going, rather than just shutting it down completely or let it sit out there dormant.  For today, my choice is to keep it going with another post.

I emailed iamnotachef a few mornings back telling him that I've been really into making green chile stuffs, which are way better than ketchup.  About 10 minutes later, he's got this post about how mustard is the "new ketchup".  OK, well, first off, he shamelessly stole my idea.  Second, he's wrong:  green chile stuff is the new ketchup.

I first experienced green chile stuff in Santa Fe.  If you've never been to Santa Fe, I really can't recommend that trip enough.  The smell of roasting chiles alone is reason enough to go.  It's magical, and I don't doubt medicinal, both from a physical perspective and from a psychological perspective.  It'll cure what ails ya...unless you're totally junkyard dog crazy, in which case you'll probably remain junkyard dog crazy.  But if you're just south of junkyard dog crazy, waking up to those smells, and those mountains, and that air, will just clear a lot of junk out of your brain.  You've got some, you know it, I know it.  So go to Santa Fe.

But back to iamnotachef and his blog-fodder thievery.  The bastard.

I posted about the Green Chile Cheeseburger at the famous Bobcat Bite in Santa Fe.  I had lots to say about my time in Santa Fe, but this is a New Jersey food blog for the most part, and I just couldn't be bothered.  I don't recall what I said about that burger, but I'm guessing I thought it was fabulous.  Aside from not having the New Mexican chiles, I figured we could do something similar with our locally available ingredients, so I gave it a whirl.

Here's what I did:

  • Poblano, roasted on the gas range
  • Garlic
  • Cilantro
  • Onions (sweated)
  • Some garlic (sweated, with the onions)
  • Lime juice or tomatillo, if no tomatillo some EVOO
  • Chop
  • S/P
  • Some cumin, if that's your thing.  It sure doesn't hurt
  • Put on a burger made of freshly ground beef (6 ounces is my current target)

Viola.

 

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This burger could have used a little more time on the heat, or a bit more time resting, but I'm not afraid of rare beef, especially when it's blade steaks, ground here at home. 

Not a shabby rendition, and one that reminded me that green chile stuff is definitely the new ketchup.

I'm addicted to green chile stuff.  I take the same ingredients and make green chile sauce. 

Mustard is OK too, but it's not the new ketchup.  At least at my house.

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