We have a new favorite burger topping this summer! This Green Chili Pimento Chesseburger offers great flavor as it combines green chili’s and cheddar cheese!
I, Wrenn, have this new summer gig…I am helping Arturo ride through cattle that we are custom grazing. Let’s back up a bit and define what custom grazing means. Custom grazing means that we are caring for cattle that we don’t own on grass that we lease. We care for these steers like they are ours for 90 days as they graze some of the richest, nutrient dense grass that is native to the Flint Hills of Kansas. The flint hills are too rocky to be farmed; there fore they are perfect for running cattle for our food supply. The steers we are caring for arrived in Kansas in January and were cared for by our friend Isaac Carr at his grow yard. The first of May they where shipped to our grass to graze and became our responsibility to care for, for the next 90 days. The first of August we will gather them and ship them to a feed yard in Iowa where they will be finished and harvest for the American consumer.
So back to my new summer gig, over the next 90 days I will be horseback at least two days a week riding through these steers to make sure they are all accounted for and healthy. Through the summer we will have to doctor a few, due to foot rot or pink eye. These are the two biggest infections that steers get while on grass. And to doctor these guys we rope them and then give them a shot of an antibiotic. You see I grew up ridding, but our ridding was just playing around. We never used horses to move cattle or to doctor anything. In fact I haven’t ever really held a rope until about three months ago. So to say I am a rookie is an understatement! I have SO much to learn and so far I have had a pretty good teacher! We are three weeks in and let me tell you it is a pretty awesome job…my legs have been sore, but my heart has been full! Getting to work along side of my husband to care for these steers has been one of the coolest things I have ever done. So stay tuned on Facebook and Instagram of tales of my first summer in the saddle!
We also have a new favorite burger…A Green Chili Pimento Cheeseburger! They are to die for and super easy to make!
Green Chili Pimento Cheeseburger
1 lbs of ground beef
2 Tbsp. A1 Sauce
2 Tbsp. Worcestershire Sauce
2 Tbsp. Grill Seasoning
Green Chili Pimento Cheese
1 cup graded Cheddar Cheese
½ Tbs Sugar
½ Tbsp. Mustard Powder
½ Tbsp. Onion Powder
¼ cup Mayo
¼ cup Green Chili (we have chili in the freezer but caned 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 lbs 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 your 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!