Green Chile Smashburgers on the Flatrock
Ground beef is smashed with freshly roasted green chiles on the Traeger Flatrock griddle and then topped with creamy pub cheese. When put on a toasted brioche bun, this is the ultimate green chile smash burger for tonight's dinner.
Equipment
- Traeger Flatrock griddle
- Burger press
- Thin burger spatula
- Ziplock bag
- Knife and cutting board
Ingredients
- 1 pound ground beef
- 1 pound fresh hatch green chiles
- 2 Brioche burger buns
- 1 Onion
- 1/2 cup cheese we used a spicy pub cheese
- 2 tbsp seasoning we used Spiceology's Salt Pepper Garlic blend
- 1/2 cup garlic mayo mix mayo, a clove of crushed garlic and lots of pepper until smooth
Instructions
- Preheat your Traeger Flatrock to medium high in one zone.
- Wash the peppers and rub all over in oil.
- Slice the onion into thick rounds and rub with oil.
- Place the oiled peppers and onions on the hot griddle and cook until the pepper skins are blackened, about 15 minutes.
- Use a burger press to hold the peppers flat on the griddle if needed.
- Remove the charred peppers and onions from the griddle and place them in a plastic bag.
- Seal and let sit for 15 minutes.
- Once the peppers and onions have steamed, carefully remove the charred skin.
- Chop the peppers and onions (removing the seeds) until diced finely, then set aside.
- Preheat the Traeger Flatrock to medium heat.
- Portion the beef into 1/4 pound balls.
- On the griddle, place a heaping spoonful of the pepper/onion mix and a little bit of oil in four spots.
- Saute the peppers until beginning to turn golden brown.
- Place a ball of ground beef on each pile of peppers.
- Put a square of parchment paper on top of a hamburger ball.
- Using the burger press, push down firmly until the meat is very thin and incorporated with the peppers.
- Repeat with remaining balls.
- Season the meat with the Salt Pepper Garlic blend and allow to cook for 2-3 minutes.
- Meanwhile, combine the garlic, mayo and pepper and stir until well combined.
- Flip the burger patties on the griddle.
- Top each patty with a scoop of pub cheese.
- Cover the burgers with a steam dome.
- Briefly toast the buns.
- Assemble the burgers by spreading some garlic mayo on the toasted bun, topped with two burger patties.
- Add any remaining peppers from the griddle and then add the top bun.
- Slice in half and serve your green chile smash burgers immediately.