Green Chili Pimento Cheeseburger

Ingredients

1 lb ground beef

2 tbsp. A1 sauce

2 tbsp. worcestershire sauce

2 tbsp. Arturo’s grill seasoning

Arturo’s Grill Seasoning

4 tablespoons kosher salt

3 tablespoons New Mexico chili powder

2 tablespoons dried granulated garlic

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons coarsely ground black pepper

1 tablespoon ground thyme

Combine all ingredients in a mason jar and shake.

Green Chili Pimento Cheese

1 cup graded cheddar cheese

½ tbsp. sugar

½ tbsp. mustard powder

½ tbsp. onion powder

¼ cup mayo

¼ cup green chili (we have chili in the freezer but canned green chili would be just fine)

Start by preheating your grill.

Next mix together the Green Chili Pimento Cheese. Combine the mayo, mustard, onion powder and sugar in a bowl. Stir until combined and add your chili stirring until evenly mixed. Next fold in your cheese until all the ingredients are thoroughly combined. Set the Green Chili Pimento Cheese aside to let the flavors marry.

While the Pimento Cheese is doing its time, season your beef and form your patties. Place your ground beef in a medium bowl and add your A1 sauce, worcestershire sauce and grill seasoning. Using your hands thoroughly mix the seasonings into the beef. Form the seasoned beef into four ¼ lb paddies.

When the grill is raging hot get ready to grill your burgers. Take your Pimento Cheese, a clean plate to put your cooked burgers on and your spatula and place them somewhere handy next to the grill. When you are ready place the burgers on and grill with the lid closed about 3 minutes on one side. After 3 or so minutes check to see that the first side is well caramelized and flip. Immediately top the flipped patty with about ¼ of the Green Chili Pimento Cheese (or as much as you can mound on top without it falling off). Close the grill lid and grill until the Green Chili Pimento Cheese is nice and melty, about 2 more minutes.

When the burgers are done place on toasted buns and top with some caramelized onions if you dare, serve with some grilled potato wedges and call it supper!

Thank you to Arturo and Wrenn Pacheco for sharing your recipe and pictures. Arturo and Wrenn are custom grazers located in the Flint Hills of Kansas. Their grazing operation consists of grazing double stock steers and custom heifer development for their clients. Arturo has his PhD in ruminant nutrition and owns and operates his own nutrition consulting business, Pacheco Cattle Services. Wrenn is a professional photographer and operates Wrenn Bird Photography. Together they have two little cowboys, Leo and Ross. You can find more of their recipes at cookingwiththecowboy.com.