Out-of-the-box burgers

Green Chile Cheeseburger

by Ryan Donahue for the California Cattleman

The Green Chile Cheeseburger was born in the American Southwest, likely in New Mexico somewhere off Route 66 in the early 1900s. Hardly an innovation, the burger was simply a cheeseburger with green Hatch Chiles as a topping. The Hatch Chile is unique to the Hatch Valley in New Mexico and is said to have its own unique terroir as well as being integral to New Mexico’s current culture and economy. They also pack some heat. Many recipes and techniques for this burger exist but, in my mind, so as long a spicy green chile is present I feel it offers a unique burger experience. The goal is to get a bit of spice, sweetness and smokiness from the chiles. I’m currently fond of the recipe and techniques described below. Ingredients • 85/15 ground beef - 1/2lb. per person • American cheese (white American preferred) • Burger buns (store bought on the smaller size) • Mayonnaise • Kosher salt • Green chiles*** (1 lb. per 4 people) • Fritos (optional)

There’s a couple of ways you can go here. Hatch chiles rarely reach California stores unless it’s the peak of Summer. For our purposes we’ll explore what’s perennially available at most grocery stores. You’ll likely have a choice of Anaheim, poblano, jalapeño or serrano peppers (listed here in order from mild to hot). Anaheim peppers are named for well, Anaheim, and were bred to be mild in spice to appease the palettes of Northerners (and should only be considered in this recipe for adding a bit of sweetness). Go for a 50/50 mix of any of the four listed. I prefer a 50/50 (by weight) mix of poblano and jalapeño. Tools • Griddle or cast-iron pan • Large spatula • Tongs • Large bowl or similar receptacle • Cling wrap • Knife • Cutting board • Roasting rack/grid (optional) • Disposable gloves (optional but recommended)

Process

Place the peppers directly over an open flame on high (the roasting rack makes the peppers less likely to fall through the cooktop grate). Use tongs to rotate and blacken the peppers evenly on all sides. We want the peppers to be mostly black. Once black, toss them in the bowl and repeat until all peppers are finished. Cover the bowl tightly with cling wrap and let sit at room temperature for 20 minutes. After 20 minutes remove the cling wrap and allow to cool until they’re able to be handled. Now is the time to put on the optional but recommended disposable gloves. Using your hands, slide the black skins of the peppers and discard them (they should remove easily). Though you’ll be tempted, do not rinse the peppers under running water to clean (you’ll lose a lot of flavors that way). Chop the peppers, discarding the stems and return to the bowl, seeds and all.

Portion your ground beef into the size of a golf ball (about 3 ounces). Don’t over work the meat. Heat up your griddle (we’re aiming for 420 degrees) and toast all the buns you intend to use while the griddle or pan is coming to temperature. If using American cheese this would be a good time to unwrap the slices (this cook is quick). Place as many balls of beef on your cooking surface allowing for room for smashing and smash to a quarter of an inch thick (just bigger than the circumference of the bun). Meanwhile, spoon your pepper mixture onto any empty space on the cooking surface (you can alternatively transfer the peppers to a small pot and leave on low and skip this step). Flip your patties when a crust forms on the underside. Season the patty generously with kosher salt (remembering your peppers weren’t seasoned). Top the patty with a heaping tablespoon of the chiles and top with a slice of white American cheese. Dress your buns with mayonnaise and assemble your burgers once the cheese begins to melt. Serve and enjoy. Hot tip - If you’re cooking to impress, put a small handful of the optional Fritos on each burger before adding the top bun... it’s by no means traditional but quite delicious. California tip - If you’re not looking to cook but are interested in tasting something similar, In-N-Out Burger has some spicy Cascabella chiles (not the more mild pepperoncini’s!) as a side or as a burger topping on its secret menu.

On January 14, the National Cattlemen’s Beef Association (NCBA) announced support for a report issued by the Environmental Protection Agency’s (EPA) Farm, Ranch and Rural Communities Advisory Committee (FRRCC).

“The FRRCC represents a diverse group of stakeholders including academia, industry, nongovernmental organizations, and state, local and tribal governments,” said Scott Yager, NCBA Chief Environmental Counsel. “NCBA strongly supports the committee’s recommendation to develop a clear and limited WOTUS definition and protect key exemptions for common agricultural features. With the EPA’s convoluted approach to soliciting public comments and stakeholder perspectives on WOTUS, NCBA encourages the EPA to listen to its own advisory committee’s recommendation, and the recommendation is clear: farmers and ranchers need clear rules and regulatory certainty to be successful.”

The FRRCC’s recommendations include:

• Ensuring EPA compliance with the Clean Water

Act and Supreme Court precedent limiting federal jurisdiction over bodies of water. • Developing a clear definition of WOTUS that is easily interpreted by farmers and ranchers. • Protecting WOTUS exemptions for common agricultural features, including farm ditches, stock ponds, prairie potholes, prior converted cropland, and other small, isolated water features. • Reconsidering the EPA roundtable process to ensure

that all stakeholders have an opportunity to voice concerns on WOTUS rulemaking.

Background

The FRRCC is a Federal Advisory Committee chartered by the EPA to provide policy advice and recommendations to the EPA Administrator on environmental issues impacting agriculture and rural communities. The committee consists of 32 members from across the United States representing academia, agricultural producers, affiliated industries, nongovernmental organizations, and state, local and tribal governments. On Jan, 12, 2022, the FRRCC released a final report containing policy recommendations to EPA Administrator Michael Regan. In addition to the recommendations on WOTUS, NCBA is supportive of the FRRCC’s position on an Ecosystem Management System, pesticide management and food loss and food waste. These recommendations focus on the need for clear, consistent policy positions from the EPA that account for the needs of farmers and ranchers on their individual operations.

In November 2021, the Biden administration released a proposal to repeal the Navigable Waters Protection Rule and propose new regulations on common agricultural features, such as stock ponds, ditches and ephemeral water features that only flow during rain. The rule is currently open for public comment and NCBA is engaging with the EPA to voice concerns on the rule. NCBA encourages the EPA to adopt the FRRCC recommendations, which align with the views of cattle producers and address shortcomings in the proposed rule.

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