Ingredients
- 2 lb. ground beef
- 1/4 C. roasted, peeled and chopped Hatch chiles (fresh or frozen)
- 4 strips bacon, cooked crisp, cooled and crumbled
- 4 slices processed cheddar cheese
- 4 honey wheat buns
Preparation
Step 1
1. Wrap 1 C. hickory chips in two layers of foil so smoke can escape. Reserve. Heat gas or charcoal grill to medium high.
2. Meanwhile, season meat with salt, mix gently and form into eight 4 oz. patties about 5 inches in diameter.
3. Place 4 patties on a work surface and spread one quarter of chiles and one quarter of bacon on each one, pressing into the meat as you go. Be sure to leave a 1/4" border free from fillings around the edge of each patty.
4. Cover chiles and bacon with cheese, cutting as necessary to fit, then place remaining patties on top of the dressed ones, pinching edges to seal in fillings. One sealed, press each patty to even out thickness, then roll each patty like a wheel on work surface to thicken edges. Pinch together any holes.
5. When grill is hot, place hickory packet directly on coals or under the grate on the gas burner.
6. Make sure barbecue grate is clean and brush with vegetable oil. Grill patties 3 minutes per side, or until they have reached desired doneness.
7. Serve on honey wheat buns with ketchup, mustard, lettuce, tomato, and pickles if desired.