Tuesday, April 8, 2014

Ladies and Gentlemen…
Light. Your. Grills.
It is officially grilling season. 
The snow has melted, the ice is gone, it's time to open your umbrellas, dust off your picnic tables and buy some colorful plates. 

Words cannot describe the over-the-top deliciousness of this burger. 
I grew up eating green chile on everything. Pizza, sandwiches, quesadillas. But my favorite, my absolute best childhood memories involve backyard parties with green chile cheeseburgers.

In typical Yumology fashion I have evolved my childhood burger from the plain ol' slice of American cheese, to an oozing spoonful of nacho cheese.

The best part of the nacho universe just got bizzy with the best burger on the planet to create an intergalactic explosion of flavor.

Grab a helmet!


4 lean, ground sirloin burger patties
4 sets of toasted hamburger buns
1 cup fresh roasted, chopped green chilies
1 cup of nacho cheese sauce

**Other burger toppings pictured are sliced tomato and red onion. 
Feel free to use any other toppings you like at your discretion.


  1. Preheat your grill while you form your burger patties.
  2. Yumology (okay fine, CoffeeMaker's) burger patties are seasoned with a tsp of salt, pepper, garlic powder and cumin.
  3. Rub the spices into the ground meat and form patties about 1/2 inch thick and as wide as the palm of your hand.
  4. Add the patties to the grill and cook medium to well done depending on preference.
  5. Add your burger buns to the grill and toast until crisp.
  6. I like to put a warm burger patty on top of my vegetables then add the room temp chopped green chilies to the top of the patty. 
  7. I spread the nacho cheese on the inner part of the top bun and the smooooosh it on top to create a creamy, juicy first bite.

Napkins. Lots of napkins. Or you could always sway over a pile of tortilla chips and eat whatever falls out of the burger…not that I've ever done that…ever.

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