My take: The New Mexikloma sunrise smashburger.

[realdocBBQ]

First of all, if ya'll aren't mixing breakfast sausage in with your ground beef for smashburgers, I can't emphasize HOW much it helps.

Second, if you're not putting umami powder in with your meat, you gotta give that a try, as well.


Now, on to the cook. Obviously, the idea isn't mine, but the adaptation just seemed like a natural evolution.


Oklahoma onion burgers.





Hatch green chiles. Jalapeno jack cheese. Brioche buns. 2 zone cooking - buns and eggs on the right 2 burners (off), meat on the left 2 burners. Add a fried egg at the end. This would work quite well with American cheese, too, that tang and meltiness would probably be just as good.





Completed product.




And the in progress pic:





I just can't even describe how freaking good these things were.

[Sid P]

Looks great. Some spicy cheese and mild chiles is one of my favorite burgers.

[58limited]

Looks great! I have some more ground bison thawing to make these tomorrow.

[Mosca]

Oh, hell yes! Damn right!

[lemayp]

Only question I have is why bother dirtying the fork and knife?

[RonB]

In 1962 or '63 one of my first summer jobs, (after mowing lawns), was at a drive up restaurant. This was before drive throughs, (or maybe before they made it to my part of the world ).

Anyway, the owner's full time job was with a sausage company, and when things started to get tight financially at the restaurant, he started adding sausage to the ground beef. It did not go over well.

[realdocBBQ]

Well, I guess if people THINK they are getting beef, and they're getting pork mixed in, they may have been pissy. But putting ground sausage in with my ground beef for burgers has been a game changer for us. We've use Italian sausage (wife's favorite), and I like breakfast sausage (reg or hot, Jimmy Dean, usually). I can't say enough about it - then we add seasonings of our own - garlic powder, salt, pepper, umami and Tony Chachere's usually. So amazing.

[RonB]

I think you nailed it. It was mostly about expectations...

[hoovarmin]

First, those look amazingly delicious. Tell me about "Umami Powder." I am not familiar with this. I have some Red Boat salt, is that the same?

[hoovarmin]

Donw that sounds terrific. Dried shiitake is the ingredient that made one of Henrik's rubs so delicious. I'll def give this a go.

[realdocBBQ]

Yup, I just buy umami powder online at Amazon and mix it in with some foods. When you get it, just dip your finger in and taste it and you'll understand - it's the "fifth taste" you can't describe, but when you taste it, you know.

[realdocBBQ]

I looked it up, and your Red Boat salt has fish sauce in it - this is a common source of umami used in especially Asian cooking - I haven't had the guts to try fish sauce, as my wife is allergic to fish. Not shellfish, she can eat skrimps, crab (real crab) and lobster all day. Imitation crab is usually whitefish, though, and will make her break out in hives.

[klflowers]

I can't order my chili's until next week, but I am doing this soon as I get them. Complete with the shiner bock.

[realdocBBQ]

I have taken to keeping that 24oz can in the back of the fridge, then pulling it out and putting it in the freezer for about 20-30 minutes. Holy carp, is it gooooood when it is SUPER cold!

[HawkerXP]

I particularly like the Shinner Bock to wash it down and the Camels for dessert.