Double Roasted Green Chile Smash Burger on the Blackstone Griddle

Todd Toven takes the heat of the Pueblo Chile and Frijoles Festival home as he fires up the Blackstone to create a Colorado green chili cheeseburger. After picking up fresh roasted Pueblo chilies, he shows how to turn them into a smoky, flavorful masterpiece right on the griddle.

Double Roasted Green Chile Smash Burger: https://blackstoneproducts.com/blogs/recipes/double-roasted-green-chile-smash-burger

Ingredients
4 brioche buns
Mayonnaise
Cooking oil
1–1.5 lbs ground beef (20–30% fat recommended)
Blackstone SPG seasoning (or salt, pepper, and garlic)
Roasted green chiles
4 pasteurized eggs
8 slices smokehouse cheddar cheese

Directions
1. Set your Blackstone griddle to high heat.
2. Spread mayonnaise on the inside of each brioche bun.
3. Divide the ground beef into 8 equal portions (about 2–3 oz each) and roll into balls.
4. Lightly oil the griddle, then place the meatballs on top.
5. Using a burger press or sturdy spatula with parchment paper between the tool and meat, firmly smash each ball into a thin patty.
6. Season with SPG (or salt, pepper, and garlic).
7. Sear for 2–3 minutes per side until well browned and cooked through.
8. During the last minute, top each patty with a slice of smokehouse cheddar. Remove from heat once melted.
9. Place the roasted green chiles on the griddle for a minute or two to heat through.
10. Spray four Blackstone egg rings with nonstick spray. Crack one egg into each and cook sunny-side up, leaving the yolk runny.
11. Place the buns mayo-side down on the griddle until golden.
12. Remove and spread a bit more mayo on the toasted sides.
13. Stack two patties per burger for a double.
14. Layer on the warmed green chiles and top each with a fried egg.
15. Finish with the top bun.
16. Serve and enjoy!

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