Hello everybody! Welcome to the Chuco Cooking Show. I am your host, Chef Rulis. This week we followed the river north to Hatch, NM to get some of their legendary Chile. We met with Sergio Grajeda, owner of Grajeda Farms, who encourages the younger generations to experience the beauty of working the land. We then head back to the kitchen to make a one pound Hatch green chile cheeseburger. I paired it up with Santa Fe Brewing’s 7K IPA
Our grind is 80/20 brisket and chuck. We used 8oz patties seasoned with salt, pepper, smoked paprika, and granulated garlic. Cheddar and Provolone cheese, 3 slices of bacon, Hatch green chiles, mayo on both buns and that’s it.
Follow me on social media for daily content!
Facebook: https://www.facebook.com/TheChucoCookingShow/
Facebook: https://www.facebook.com/executivechefrulis/
Facebook: https://www.facebook.com/RulisIK/
Instagram: https://www.instagram.com/chefrulis/
Twitter: https://twitter.com/ChefRulis
source
0 Comments