Green Chili Burger
Green Chili Burger
Directions
- Season patty with black pepper and salt. Add oil to griddle then place patty down.
- Cook for 2-3 minutes per side for a medium rare degree of doneness.
- Add cheese on top of patty then cap with a pan to create steam and produce the perfect melt.
- Place patty on toasted bun then top with green chili and serve.
Ingredients
- 1 8 oz Braveheart Burger
- 1/4 cup Bacio® mozzarella and provolone cheese, shredded
- 2 oz Contigo® green chili, (see recipe below)
- 1 ea Heritage Ovens® Hamburger Bun, toasted
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 tbsp Roma® Oil, Olive
Contigo® Green Chili
Directions
- Heat olive oil in a stock pot over medium heat and add onion, pork, jalapeno, garlic, salt, and pepper. Cook for 5-6 minutes.
- Skim off fat released from pork. Now add green chili, tomatillos, chili powder, cumin, and beer then simmer for 5-6 minutes.
- Pour in water ad whisk in chicken base. Simmer for 20-30 minutes.
- At the end stir in oregano and parsley then serve.
Ingredients
- 3 cups Contigo® diced green chili, drained
- 1 cup Contigo® Tomatillos, crushed
- 4 ea Peak Fresh Produce® Jalapeño Pepper(s), seeded and diced
- 2 tbsp Roma® Cumin, Ground
- 2 tbsp Roma® Chili Powder
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 3 tbsp Peak Fresh Produce® Oregano, chopped
- 1 ea Peak Fresh Produce® Onion(s), Yellow, diced
- 2 tbsp Roma Garlic, minced
- 3 tsp Peak Fresh Produce® Parsley, Fresh, chopped
- 2 lbs West Creek® ground pork
- 1 ea stout, bottled
- 3 cups water
- 2 tbsp Ridgecrest® chicken base
- 2 tbsp Roma® Oil, Olive
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
