FB_July-August-2017

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COOKING TECHNIQUES & TIPS
Now, add the patties. You don’t want the
patties to get too crowded. I have a variety
of cast-iron skillets, but I typically use a
12-inch one for burgers. With a 12-inch
skillet, you should stick to cooking just two
or three patties at a time. It will take about
four minutes before the sides of the patties
turn from red to brown and you get a crust.
At that point, you can flip them. (Resist the
urge to flatten the patties with the back of
your spatula while you’re cooking. This just
presses out the juices.) Once you flip, you’re
ready for the sizzle. Take a pat of butter —
maybe a quarter of a tablespoon — and
place it on top of each patty, the same way
you would on a steak. Cook for three to four
minutes, until it’s fully crusted. Add the
cheese, and cover and cook for 30 seconds
to melt it.
Remember to clean your skillet after cooking.
The best way to clean cast iron is to scour it with
kosher salt and a kitchen towel while it’s still
warm. Dry the skillet, then wipe it down with
a little bit of extra virgin olive oil.
Say Yes to the Dressed
I like my burger fully dressed, and then some.
Stacking lets you add flavor to every bite.The
trick is to use a toasted bun, which will help
the burger hold up better. Spread your first
(or only) condiment on the bottom bun,
then add the patty. Cheese goes next, then
the lettuce and onion, then tomato. Top it
off with crispy bacon, a fried egg, and a bun
slathered with mayo or creamy avocado.
Chile Today, Hot Tomorrow
Hatch green chiles are grown inHatch,New
Mexico, where hot days, cool nights and
rich volcanic soil give this seasonal favorite
its flavor. We roast them at our stores, but
I typically do my own at home for a mock
Jack cheeseburger. You can broil the chiles
in the oven or char them on the grill.When
the chiles are charred on all sides, transfer
them to a large resealable bag. Close the bag
and let steam for 10 minutes.This will make
it easier to get rid of charred skins, stems
and seeds. Slice the chiles into strips and set
aside. When it’s time to add cheese to your
burger, place the peppers first, followed by a
mound of shredded Monterey Jack.
Get ’EmWhile They’re Hot!
The typical season for hatch chiles runs
from August through the end of September,
but harvest dates can change. We’ll list our
roasting schedule online at
as soon as they pick the peppers.
Unlike other meats that will cook better if
brought to room temperature first, ground beef
needs to be cold when it hits the skillet.
photo by Romney Caruso