[FTC Standard Disclaimer] We received no compensation for this post; however, we utilize Amazon Affiliate links to partially offset our costs.
We have made a boatload of juicy and delicious burgers this Summer, and this Hatch and Guac Burger is among the best of them.
It's a 6-ounce beef patty cooked on a coal-fired griddle to get the grilled taste but with a flavor-delivering crust of which Maillard himself would be proud. We put it on a bed of mixed greens and topped it with fire-roasted Hatch chiles, a slice of Grainger County tomato, homemade guacamole, and fried tortilla strips.
But a great burger isn't just about toppings and condiments. For me, a phenomenal burger patty starts with two factors -
- the freshness of the grind and
- the cuts used in the grind.
We used brisket and sirloin for the ground beef that we used for these burgers. Let's talk about grinding before jumping into the recipe.
The Daily Grind