Ingredients
8 oz. 80% lean ground beef
Kosher salt
Freshly ground black pepper
4 heaping tablespoons Hatch green chile, divided
2 slices American cheese
2 burger buns
Thinly sliced white onion
Shredded iceberg lettuce
Sliced tomato
Dill pickle chips
Preparation
Step 1Divide ground beef in half and form into two very loose balls. Season both balls all over with salt and pepper.Step 2Heat a large skillet over high heat until very hot and smoking, about 3 minutes. Add the first ball to skillet and use a sturdy metal spatula to press down firmly until the patty is about ½" thick and 4½" to 5" across. Step 3Cook without moving until a golden crust develops on the underside of the burger, about 1½ minutes. Scrape under the crust with a spatula and flip. Step 4Top with half the green chile, spread in an even layer, then cover with a slice of cheese. Cover skillet for about 30 seconds, or until cheese is melted. Step 5Transfer burger to a bun and top with desired toppings, then repeat with second burger.
The fondness for this culinary icon runs deep in my family. Growing up an hour south of Albuquerque, my mother and her family made near-weekly visits to the dark wood-paneled restaurant thought by many to have first created this fiery masterpiece: The Owl Bar & Cafe in San Antonio, New Mexico. Its version (which inspired my recipe below) requires a particular technique: smash burger, flip, pile with green chile, then top with a slice of American cheese, enveloping the peppers in a melty blanket. It’s an art. When my parents got married, they hosted their rehearsal dinner at The Owl. Though I’m told the details of that night are fuzzy, the food served made a lasting impression. Friends and family from all over the world converted, one by one, to the church of cheese, beef, and the holy green chile.
