From the thread about growing peppers, I thought I might make a note about home made green chili burgers.
For background, my part of the country supposedly invented the "Theta Burger" and the "Onion Burger". My dish is a variation of the later. These are dated back to the depression where folks were heading west on Rt 66. Onion burgers were small burgers (maybe 1/4lb) thrown on a diner griddle smashed over a bunch of white onions, served on a bun with typical fixings and mustard. The burger cooks over the onions.
So I make variation of this on my outdoor grill. You need a grate that sits on the grill that will keep all fixings from falling in the fire. I'll start with 1/3 lb burger and season it. I prefer 1/3 lb for any grilling, I find it cooks best and the largest burger that can be cooked medium and still not fall apart- although I prefer my burgers done. Anyway, season the burger, onions and garden chilis, then put the veggies on the bottom of the grate (and bacon if you like). Put the burgers on top and let them cook together, all juices rendered in the grill and cooking the onions and chilis. Flip the the burger with the onions and chilis (and bacon) on top, cover with cheese if you like. Toast the buns.
The burger should be done to preference, cheese melted over the finished onions, chilis and perhaps bacon. Top as you like with tomatoes, fresh onions, pickles, etc. Since the chilis are fresh, pickles aren't redundant to pickled green chilis. I like mayo since it doesn't cover the taste of the burger like mustard and ketchup but do it as you like it. The toasted bun keeps it from falling apart.
I'm sure we have a million burger and garden preferences, so the thread is open.
