A cast-iron skillet Is just as at-home on your stovetop as it is out on your patio. This weekend, try it on the grill. These Green Chili Cheeseburgers are the perfect way to celebrate summer and add a layer of seasoning to your cast iron, all in one go.
Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.
VISIT ROGUE BBQ COOKERS ON INSTAGRAMPrepackaged 8 oz Burger Patties (80/20)
Head Country Original Championship Seasoning
Ground Pepper (optional)
Monterey Jack Cheese (Shredded) Serves 4+
Green Chiles (I like 505 Southwestern Flame Roasted Green Chiles)
Head Country Hot & Spicy Sauce
Condiments – Onions, Pickles, Tomatoes, Lettuce, etc.
Burgers need to be simple and have the right meat-to-bun ratio. Buy the smaller buns, not larger. Also, make sure the meat is 80/20. A skillet or griddle is a must on all grills as it helps to keep the burger together and helps with caramelization at the same time.
I prefer to buy burgers already in 8-oz patties. This prevents over-working the meat and keeps the burgers flatter. I believe that the interior of the burger should be meat only, for binding. If you buy a package of ground meat, gently roll into 8-oz patties.
Separate the burgers on an aluminum pan. Put a small, concave dimple in the center of the patties with your thumb. This prevents the center from popping up during cooking. Add a light coating of Head Country Championship Seasoning in Original, then dust with ground black pepper. Flip with a spatula and repeat. Put the patties in the refrigerator while you preheat the grill.
Preheat the grill to 450-500 degrees F, with a large cast iron skillet or griddle on top of the grates. Remove shredded cheese from the refrigerator.
Place burgers directly on the preheated skillet or griddle with a spatula. Flip burgers after 8 minutes. Repeat and flip again after 8 minutes. Continue until the internal burger temperature is 150 degrees F.
Prep and organize toppings and condiments. Chop the onions, tomatoes (I prefer Roma), lettuce, etc. Toast the buns with butter, if you like.
Flip the burgers one more time. Place a healthy amount of shredded cheese on each burger, then place green chiles on top. Cover with a large aluminum pan, placing it over over the skillet or griddle and burgers. Leave covered for 4-5 minutes. Remove burgers from the grill.
Build your burgers from the bottom up. I prefer ketchup on the bottom bun, with a small piece of lettuce (so the bun doesn't get soggy), burger, tomato, onions, pickles, and mustard on the top bun. Use plenty of Head Country Hot & Spicy BBQ Sauce.
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