The Family Table

By Lorie Thompson

My family does a lot of front porch sitting, and it is common for the conversation to be about what we will eat or what we have eaten in the past. We recently had a family supper featuring Smash Burgers. The porch conversation turned into the best burgers we had ever had. My brother, Steve, talked about a Smash Burger he enjoyed in Montana 25+ years ago. Mountain Man and I talked about the first Green Chili Burger we encountered in the back of a gas station in Northern New Mexico. Now, that was a fabulous burger!

Burgers are near the top of my list of favorite foods! Any old Rabunite will tell you bout the Harry Burger or the Henry Burger. Both were incredible. If you want to start a conversation with anyone who has lived here since the 1970s, ask them about the best burgers they have ever had, and you will hear about these two icons.

Our family goes through different burger-style phases. Sliders were last Summer’s favorite, featuring a variety of toppings. This year it is all about Smash Burgers, and I am adding my twist. Let me tell you about the Green Chili Smash Burger!

For a great burger, use the best quality ground beef you can get. I am a fan of the local Dixon Cattle Company. I see their cattle grazing in the fields along Highway 76, and they look like happy cows. Jordan and Samantha Dixon do a great job producing high-quality beef. You will need 1/4 pound of ground beef for each burger. Loosely fill a 1/2 C measuring cup with ground beef. Using your hands, roll the meat into a ball. Do not pack it. You want the burger to hold together but not be compressed too tightly. You can pre-make your patties and store them in the refrigerator until cooking.

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.

Poblano green chilis are available in the local grocery store right now. Hatch Green Chilis will be available near the end of Summer, and they are the best! Either pepper will do. To roast the chili, lay it directly on the eye of a gas burner. This may also be done on charcoal or over a wood fire, adding a layer of smoke flavor. If you do them on the grill, lay them directly on the coals and turn them every minute or so as they char. Place the charred peppers in a plastic bag or cover them with a dampened towel for 5-10 minutes to allow the skins to soften. To peel the charred skin from the pepper, slice them in half and remove the stem and seeds. Scrape the charred peeling with a knife blade.

You may roast the peppers in advance and reheat them on the grill just before adding them to your burger.

You can use a flat-top grill or a cast iron pan for this burger. Heat to medium-high. Butter the grill surface. Lay each ball of ground meat on the grill and cook for 2 minutes. Using a grill press or a flat-bottomed pan or pan lid, lay a piece of parchment paper or wax paper on top of the burger, and firmly press the ball for 10 seconds. The burger will spread out significantly, so ensure you have plenty of room between each. Press each burger. Season the burgers with garlic, salt, and pepper. Allow to cook for 2-3 minutes or until liquid begins forming on the visible side of the burger. Using a metal spatula, turn the burger. Season the other side of the patty. Cook for 2-3 more minutes or until the meat is firm. Layer on your favorite cheese and move the patty to the sides of your grill.

When you flip the burger, it is time to lay your buns on the grill to heat. Be sure to scrape off any fat as you lay the bun flat-side down. Flip the bun and allow the back side to heat when you add the cheese to the burger. It is good to have help in cheesing the burgers and flipping the buns. It will all need to happen at the same time.

Heat the green chili slice alongside the bun and serve each cheeseburger with a large piece of the roasted green chili. I guarantee this will be at the top of your favorite burger list.

Now my other current food passion is Cheesey Jalapenos with Strawberry Salsa.

To make the Strawberry Salsa, wash, core, and chop a pint of fresh strawberries. Add to the berries one-half of a very finely chopped jalapeno seeded and the membrane removed. (always taste a jalapeno before adding it to a recipe to gauge the heat. Adjust amounts accordingly.) Add the zest from a lime. Add the juice from one-half of the lime. Add 2-3 spring onions, finely chopped. Add a handful of finely chopped cilantro, fresh mint, or a small amount of both. Add a pinch of salt and stir. Allow to sit at room temperature for at least 30 minutes. This salsa is terrific with tortilla chips or served on grilled chicken breast. Try it! For the Cheesy Jalapenos, preheat the oven to 400 degrees. Soften a block of cream cheese and, using a mixer, blend with 2 tsp of granulated garlic, 1 tsp of onion powder, 1 cup of mozzarella or cheddar cheese.

Slice each jalapeno in half, removing the seeds and the membrane. Stuff with cream cheese mixture and sprinkle with more shredded cheese on top—Roast for 25 minutes or until the jalapeno has softened and the cheese is bubbly. Serve with the strawberry salsa on top.

I hope you enjoy these recipes with your family! Have a happy Summer!