Woohoo! The Etsy shop is launched! Finally, a place to share all my other creative endeavors.
As if Kristi Kaiser Photography and this blog wasn’t enough. Yeesh.
To see what I’ve been working on lately, just click on the I sell on Etsy, where craft happens! ad on the right nav of my site.
There’s stuff for kids too! This first one is called I’M A FLIRTY GIRL LIVIN’ IN A FLIRTY WORLD ! 🙂
And something for little boys. This one is called I LOVE ME SOME SUMMERTIME PICNICS!
There’s lots more stuff, so please come visit.
BTW, one more shout-out… if you haven’t entered the Giveaway – there’s one week left.
What I lovvvve is… a good burger dip served with a side of salty Au Jus, don’t you?
It’s not just that they are so simple to make and that there are so few ingredients (although that helps!)…what I love most is, the way the cheese drips and pulls when you bite into the juicy burger as it melts after being sunk in the salty, pipping hot Au Jus.
There is something simply comforting about burger dips that makes my heart sing. 🙂
I’ve made various renditions of this burger over the years and it never fails to please. As a result, I’ve also learned a lot in the process of how to build a better burger.
Let me just say… Green chiles are slippery (but very tasty) little buggers!
No more slip, slip, slip slidin’ away!
p.s. You can also use chopped green chiles mixed directly into the burger meat if you want to, but be aware that if you do that, you’ll have a looser burger that you may be sacrificing to your grill at some point in the grilling process! 🙂
Blackened Green Chile Stuffed Burger Dips
- 2 pounds of lean ground beef 7% fat
- 1 to 2 tablespoons blackened seasoning spice
- 1 7-ounce can whole green chiles, drained
- 6 slices provolone cheese see note
- 4 hamburger buns
- salt optional
- pepper optional
- 1 package Au Jus mix
- Mix Au Jus per instructions and set aside until ready to use.
- Mix ground beef with 1 to 2 tablespoons of blackened seasoning spice until thoroughly mixed.
- Divide burger into 8 small portions and press into thin (1/4 - 1/2 inch) patties.
- Lay one chile on top of 4 of the burgers. Top with the other patty, so that you have 4 total hamburgers. Seal by pressing the edges together. It's OK if a little bit of the chile hangs out the side! It will get blackened and crispy when grilling!
- Sprinkle with a little salt and pepper if desired.
- Grill burger on each side until nearly done. Top with 1 and 1/2 slices of provolone cheese for each burger, then grill for 2 minutes more with lid closed until cheese melts.
- Remove from grill and let rest 3-5 minutes before serving with buns and Au Jus.