New Mexico Burgers
This recipe for New Mexico burgers comes courtesy of Ted Turner.
- 2 pounds freshly ground bison meat
- 3 teaspoons Ted's Special Spice Mixture
- 4 cornmeal-dusted kaiser rolls, split
- 1 1/2 cups shredded Monterey Jack cheese
- 2 Anaheim green chile peppers
- 1 cup guacamole
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.
SourceThe Martha Stewart Show, September 2006