Bar Castañeda's Green Chile Smash Burger

INSTRUCTIONS

1. Portion 5.5 ounces of beef into a ball and season it with salt and pepper, then smash it onto the griddle. The smashing creates a lot of surface area for the Maillard reaction, which makes the beef crispy, brown, and delicious.

2. Get a good sear on the first side. When you flip the burger, top it with some green chile and the cheese, then put a lid on the pan so the cheese melts. I cook burgers in this method to medium well.

3. Toast and lightly steam your buns, then sauce both sides generously. I like my toppings on the bottom bun—trust me on this. Layer two or three pickle slices, the red onion, tomato, and then the lettuce. Top with the burger.

NOTES

1. I use Sweet Grass Cooperative beef, which you can buy at La Montañita Co-ops in Albuquerque and Santa Fe. The grind they produce is fantastic and delicious. Get something with some fat content. I usually shoot for 80/20.

2. We make our buns from a Japanese milk bread recipe adapted for high elevation. Hit up your favorite local bakery and see what they have for buns. I like something that steams well, and most grocery stores carry a brioche or Hawaiian bun that would make a decent substitute.

3. Get ones that come from the refrigerated section. Those sour pickle chips that are thin and green and over-acidic will ruin a good burger. Pick something you’d be happy to eat as a salty snack and it will really complement your burger.

4. Bibb lettuce is my preference, with some thinly sliced raw red onion. For tomato, I use a product from Growing Opportunities, an Alcalde-based hydroponic producer. They have the best out-of-season tomatoes you’ll ever taste!

5. Use Tucumcari Mountain Cheese’s Green Chile Cheddar.

6. For chile, I buy a lot in the fall and store it, but Young Guns, from Hatch, is a good substitute.