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Beef - On the grill
Rocky Mountain Green Chile Burger
4 Tony's ground sirloin or bison patties, 8 oz ea
Tony's Porterhouse, Calgary or Steak & Roast Seasoning
4 center slices of sweet or yellow onion
olive oil, for brushing
4 thick slices of Chihuahua, Jack, Pepper Jack or Cheddar cheese
8 Fire-Roasted green chiles - or 6-8 TBS Musso's roasted and chopped green chiles
4 TBS Tony's guacamole
4-8 slices of ripe tomato
Fresh lettuce leaves
Fresh whole-wheat rolls
Sprinkle patties with your favorite Tony's seasoning. Slice onions 1/4 inch thick and brush both sides with olive oil. Sprinkle onions with seasoning or salt and pepper.
Preheat grill, brush clean and mist or brush cooking grate with oil. Grill patties and onions over direct heat, repositioning a couple times as needed. Wait until the patty is brown and halfway done before turning over.
When the patty is 3/4 done, top with cheese, cover grill and cook until cheese is melted. Warm green chiles and toast buns on the grill.
Assemble burger with guacamole, lettuce, tomato, patty, grilled onions and green chiles. A natural with Musso's Peaches and Cream corn and homemade Tony's side salads. – Chef Mick Rosacci, Tony's Market
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