Josh Hunt is an Arctic Zone® Ambassador, cook book author and the self-taught backyard chef behind @JoshHunt_Griddlin. Josh is passionate about cooking and sharing his love for it. He bought his first Blackstone griddle in July of 2020, and the rest is history! Josh shares his recipe for Southwestern Green Chile Smash Burgers below. Get griddlin’!
SHOP COOK BOOK FOLLOW ON INSTAGRAMIngredients
Makes 4 burgers
- 4 tsp (20 ml) mayonnaise, plus more for topping
- 4 brioche hamburger buns
- 1 lb (454 g) 80/20 ground chuck (2 [2-oz (56-g)] patties per burger)
- Pinch of salt and ground black pepper (sub your favorite spicy seasoning)
- 8 slices of pepper jack cheese
- 4 oz (113 g) diced flame- roasted green chiles
- Fries or chips, for serving
Green chiles make everything better in my opinion! I must fight the urge to make this exact burger on a weekly basis. It’s that good! Don’t let the green chiles scare you. They pack a subtle kick of spice but are super flavorful.
Instructions
- Start by cranking your lightly oiled Blackstone griddle top to high heat. While the griddle heats up, smear a teaspoon of mayonnaise on each bun and place them face down on the griddle. Toast for 3 to 5 minutes, or until lightly browned, and then remove them from the griddle.
- Loosely roll the ground chuck into 2-ounce (56-g) meatballs. Place the meatballs on the blazing hot griddle.
- Use your burger press to smash the meatballs flat. You may want to use a piece of parchment paper between the smasher and meatball to keep it from sticking. As you smash each meatball, hold down for approximately 10 seconds. This pressure helps makes sure you are getting a good sear.
- Season each patty with a pinch of salt and black pepper (approximately a 1⁄4 teaspoon of both). For an added kick of flavor, you can substitute your favorite spicy seasoning here.
- Allow the patties to cook for 2 to 3 minutes. You will start to see juices rising up through the patty and the edges starting to brown. That’s your indication that it’s time to flip. It might feel stuck, but that’s the crispy layer of the smash burger.
- Once flipped, cut the heat on the griddle all the way to low and let the residual heat carry over. Add a slice of pepper jack cheese to each patty. After about 2 more minutes, stack the patties two high.While the burgers are finishing, add the green chiles to the griddle top, letting the residual heat warm them. When they start to bubble, add 1 ounce (28 g) of green chiles to each burger.
- Once the cheese is melted, a minute or two later, the burger is done. Stack the burger patties on your toasted brioche bun and top with your favorite condiments; mine is mayonnaise.
- Serve with your favorite fries or chips.
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