Grilling Recipes

Best Burger Grilling Tips and Green Chile Cheeseburger Recipe

Best Burger Grilling Tips!

We’re taking you on the road during this episode up to the northeast for our best burger grilling tips. I’ll be giving you some of my all-time favorite tips for throwing some burgers on the grill and as a bonus- I’m sharing our Green Chile Cheeseburger Recipe that will sure be a crowd pleaser.

Enjoy the video and leave questions or comments below.

Roasted Green Chile Burgers

1 pound hamburger meat (preferably 20% fat)
Salt and black pepper or Red River Ranch Original Seasoning
1 cup milk
4 teaspoons all-purpose flour
1 cup shredded cheddar cheese
¼ teaspoon garlic powder
¼ teaspoon chile powder
½ teaspoon smoked paprika
4 New Mexico green chiles, Anaheim peppers or Poblano peppers, roasted
4 hamburger buns
Additional toppings: onion, tomato, etc. (optional)

1. Form the hamburger into 4 patties and season both sides with salt and pepper or Red River Ranch Original Seasoning. Cover and refrigerate for about 1 hour. This helps the burgers stay together better when grilling.

2. Remove the patties from the refrigerator to warm just slightly before grilling.

3. Meanwhile, in a saucepan, heat the milk and flour over medium-low heat, stirring constantly until it thickens just slightly, about 3-4 minutes.

4. Reduce the heat to low and stir in the cheddar cheese until smooth. Stir in the spices until combined. Keep warm until ready to serve.

5. Place the burgers on a medium-high heat greased grill. Grill about 6 to 8 minutes per side or until there is no pink in the middle. Unlike a steak, hamburger meat should be cooked medium-well to well done because it is a processed meat. Let it rest a few minutes before serving.

6. Place the burgers on buns and top with roasted chiles, cheese and any additional toppings.

To roast the chiles: With a pair of tongs, hold the chile over direct heat/flame from the grill. Rotate until all sides are blackened. Repeat with the remaining chiles. Place in a bowl of cold water for several minutes. Remove the chiles from the water and peel off the blackened skin and discard. Cut the chile along one side to open up. Remove the seeds and inner membrane.

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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron


48 thoughts on “Best Burger Grilling Tips and Green Chile Cheeseburger Recipe

  • Yep,no napalm to start my grill.?
    I have an old mostly burnt out propane grill.
    Toss some charcoal in,light the propane and when the charcoal catches I turn off the propane. Works for me.? The only time I like an almost rare burger is when cooking buffalo. But lord that texture and taste is perfect.

  • I like mine a bit pink on the inside. If you aim for that and miss, no worries. But if you aim for medium to medium well and miss…. nope. 😉 Also I see a lot of people just go too thick with their burgers. A great burger isn't just about the beef, but about ratio of beef to other items in the deal. Plus a more modest thickness burger cooks faster, easier, and more even. Cheers!

  • I must have missed it but what spices did you add to the sauce ?

  • Thank you for the advice how to start charcoal with the fluid as I cant eat anything that has those starter fluids (stomach issues).

  • Forget those anti Americans in that north corner. Come back to Ok, old pueblo were we Thank God. And are proud Americans!

  • Don't have to go that far! > Just to Whatabuger and put jalapeno's on it YUM i love jalapeno's on my burger > its hot for sure> but the favor what its all about!!! YUM

  • Thank you so much for all the tips and now can you box one and send one to me oh I for got to say please I'm in the Pacific Northwest … God Bless ✝️ and where can I get that seasoning at.. love you both and may you pack that with no cheese lol again. The power of cheese but I don't think it would be good for the trip here.hahaha….

  • Medium cooked, no more or the flavor is much less. Of course, buy fresh ground meat no earlier than the day before but same day purchased ground beef is the best or, grind it yourself if you have a nice grinder. 80/20 tastes best…

  • You need get yer self one of those fancy thermometer probes for yer pocket. Pile a couple burgers up and stick that probe right in the middle and when you see 160 F you know those burgers will be tasty, juicy and most importantly -SAFE.
    Don’t forget that burger used to be called chopped steak for a reason. That grinder chops that meat into pieces that are small enough to push through an 1/8 “ hole. That’s a lot of exposed surface for bacteria to party, especially in hot weather.
    You don’t want any of the cowboys to be running off to ditch with a sore belly do you?

  • As a Canadian country boy, praise the good Lord for Mr. Rollins. And Shan of course. Beeg too. I feel that Canadian country folk and American country folk have a lot in common. I live in a good hunting and fishing area. Have met a lot of American folks. Good people in my opinion

  • hey Kent don't hate on the smash burger that's a different animal

  • Let us know when y'all be back in Connecticut…. like to meet and say hi!

  • My new favorite channel. I'm going to get fatter..cuz I just got me a new double play Chargrill

  • Cowboys love you Kent, everything you cook too!
    Way to go my chef! YA HAA

  • Why do you feel the need to make a cheese sauce…a pice of cheese would be better…just curious

  • I guess Americanest person must have a cheeseburger. It is really weird that Americanest dish (hamburger) is internationally most accepted form of food.

  • I like your old cooking tip Kent… as pertaining to mashing it with a spatula, it's already dead, don't kill it again! ?

  • I got to say that looks like one good hamburger. I will share one thing with you from Indiana. I made a similar hamburger to yours but using a pork burger and it was awesome. Pork burgers are kind of an Indiana thing. But I love a beef hamburger to. You two do a good job with your show and I enjoy watching it.

  • Hey Shan, the written directions say 4 teaspoons for flour, but the video says 4 tablespoons. Next time I do a burger I will try this recipe! Thank you both

  • Maybe I'm just blowing it? When I first started cooking some 5 decades ago I discovered that the longer a burger cooked the drier it got and the drier it got the less flavor. I have always cooked burgers to medium rare but never more than medium. Some restaurants in my state will not serve a medium rare burger and I'll order a different meal. I prefer grain-fed beef that isn't loaded with anti-biotics and growth hormones. Depending on method, I'll use ground beef with a 80/20 or 85/15 meat to fat content when grilling over a fire but if I'm cooking in a frying pan I prefer 90/10 or even 93/7 because I just don't like having a burger soak in a frying pan full of fat. Whenever my burgers cook to the point where there I'sn't any pink they feel dry and much of the flavor seems to disappear. When eating medium rare ground beef I am concerned about food poisoning, and if I thought a burger would taste great cooked medium to medium well done, I'd stop eating ground beef showing pink. I watched this video and now I'm wondering what I have as look ways done to dry out medium to medium well done burgers.


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