big ass green chili cheeseburger

Ingredients:

Roasted Garlic Puree:
12 Garlic Cloves, unpeeled
2 Tbl. Extra Virgin Olive Oil
Bacon Jam:
1 lb. bacon, diced into 1/2 pieces
1/4 Cup Diced Red Onion
1/2 Cup Dark Brown Sugar
1/4 Cup Maple Syrup (REAL)
1/4 Fresh Brewed Coffee1 Tbl Balsamic Vinegar
 Charred Scallion Herbed Cream Cheese:
10 Scallion Bottoms, light green and white, about four inches (save greens for other use)
1-8oz block Cream Cheese, softened
1Tbl Ranch Dressing Seasoning
Burgers! 
1 1/2 lbs Ground Chuck (Better quality meat, better tasting burger!)
Shredded Iceberg Lettuce (dont' get stuck on this, I like the crunch of iceberg, use what you dig)
4 Thick tomato slices
8 Assorted Green Chilis ( go with 4 light green, and 4 dark green...maybe Anaheims and Poblanos)
4 Burger Buns (these are gonna have to be pretty sturdy heavyweights)

Method:

To make the Roasted Garlic Puree, place your unpeeled garlic cloves in a square of foil, wrap tightly, and roast in a 375 degree oven for 45 minutes to an hour. You can also easily to this on a grill indirectly. When done and cool enough to handle, the cloves should "pop" right out of their skins when you squeeze them. Blend with the olive oil in a mini processor or simply in a small bowl with a fork. This stuff is amazing and will keep in the fridge for weeks. Set aside. Let's start the bacon jam. Place the bacon in a non stick pan over medium heat and cook until crispy. Remove from pan with a slotted spoon and set aside. Reserve a tbl or so bacon grease in the pan to cook your onions. Cook the onions over medium low heat until super soft and caramelized. Stir in the brown sugar, it'll start to get real syrupy! Add in the coffee and maple syrup and stir to combine. Stir back in the bacon. Continue to cook over medium low until reduced and seriously thick. Remove from heat and stir in the vinegar. Set aside. 

Now let's fire up the grill! Y'all know me. I'm all about the flames. Charcoal it is. Gas is fine if that's what you got, these burgers will still blow your mind. OH, also, if you haven't cracked a beer and turned on the tunes by now, what the hell is wrong with you!?!? Coat all the scallions and chilis with olive oil, salt, and pepper. Lay them neatly directly over the heat of your grill. Keep organized, and keep a close eye. Char these babies all the way around on all sides.  When real nice and charred, and soft, removed all of them from the grill. Place the scallions on your cutting board, and pop the chilis into a paper bag. Shut the bag tight and let the chilis "steam" for a few minutes. Dice the scallions into 1/4 inch pieces and toss into a bowl with the softened cream cheese. Sprinkle in the ranch seasoning mix and combine well. Set aside. "Scrape" the charred skin off the chilis as seen in the video. Make a slit down the side of each. Open them up and remove all the seeds from the inside. Set aside.

Form your meat into 4 equal patties, press down a little "dimple" into the middle of each one. This will help them cook more evenly and not resemble baseballs. Place over hot coals. Brush the top of each patty with a thin layer of the roasted garlic puree, sprinkle with salt and pepper. After a couple of minutes, give the patties a half turn. Flip after another minutes or so. Watch carefully, you may get some flare up action here, as some of the oil from the puree may drip down to the coals. Just move stuff around and let the flames die down. Cook the burgers to your desired doneness! Toss your tomato slices onto the grill for a minute or two with a little salt and pepper. I particularly like this step of putting warm grilled tomato slices on a burger. Toast your buns over direct heat at this point.

It's time to put all this shit together! Make an assembly line on your board. Open up each bun. Layer the bottom of each bun with a healthy layer of the herbed cream cheese. Top the cheese with shredded lettuce. Next up is the burger iteself, right on top of the lettuce. Gently place two chilis on top of each burger patty, and then top with a grilled tomato slice. Now it's about to get real! Top the whole thing with your warm, sticky BACON JAM!!! Put the top bun in place, press down slightly, and jab the whole thing with a steak knife. Believe me, you'll need this step the hold them together, and your guests will love it! 

Now the easy part....crack a fresh beer and let's eat!!! These burgers are going to be a delicious mess! I suggest serving with some kettle potato chips ( I love the salt and pepper variety). Allow the drippings from your Big Ass Green Chili Cheeseburger to fall directly onto your chips! Unreal...

Cheers!!!

Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!

For this edition of Supersonic Singles, I decided to cook my version of a Green Chili Cheesburger, backyard style! I received a bag of assorted green chilis from a dear friend's garden, and I knew I had to get grilling! I came up with a Big Ass Green Chili Cheeseburger. I made a "charred" scallion herbed cream cheese, grilled and steamed the peppers, made a batch of sticky homemade bacon jam,  and all hell broke loose! Almost a perfect combination, the juxtaposition between the charred scallion herbed cream cheese and the bacon jam is a match made in burger heaven! Of course this was all done over charcoal in the heat of the Baltimore summer with some cold beers and some loud tunes!

I've paired this big ass burger with a killer tune, Sins of the Flame, from Naptown veteran rockers Old Shadows! 

Old Shadows, Annapolis, MD. Members from left to right: Brady Duncan-guitar, vocals, Kevin Herdeman- Drums and Carl Caracia-bass, vocals 

Old Shadows, Annapolis, MD. Members from left to right: Brady Duncan-guitar, vocals, Kevin Herdeman- Drums and Carl Caracia-bass, vocals 

"Old Shadows comes out of the dark corner suddenly, catching you by surprise."

Old Shadows was formed in 2015 by Brady Duncan (Jesus Eater, The Devil You Know), Carl Caracia (Ampersand/Black Birds) and Kevin Herdeman (Bison/Haddonfield). In only a few months, they recorded their debut record "Night All Around Us", with Mike Schleibaum (Darkest Hour) at his Riff Dojo, and the completed EP was released in May 2016.

The songs they play are heavy and melodic, creating an atmosphere for each song with crafty lyrics, roaring riffs and thundering drums that build and carry momentum throughout their set.

Here’s to music, here’s to food \m/ !!!

 

old shadows:

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Episode Crew

Chef Jeremy Davis
Producer, Second Camera, Editor

Tonya Davis Camera, Co-Producer

Photography by Supersonic Kitchen