Chef Thomas Hartwell from Red Sage fine dining restaurant at the Buffalo Thunder Resort Casino in northern New Mexico joined New Mexico Living in the kitchen to review what he uses to make a green chile cheeseburger. This is in preparation for the “Green Chile Smackdown”.
Just a few of the ingredients Chef Hartwell uses are fiesta-roasted green chiles from Hatch, Red Chimayo Chile (red chile), local grass-fed beef – born and raised right here in New Mexico. The bread is baked at Fano Bakery, the cheese is from Tucumcari; organic cheddar, the onions are organic from Sage’s own farm.
To start, Chef Hartwell gets the pan smoking hot, and only puts salt and pepper on the meat – to let the beef do the rest of the work.
Mixing it up this year, he will be adding a bit of red chile this year to his recipe because he feels you can’t have green without a little bit of the red. Also added to his recipe, will be “smoke” to the burger and no, not that liquid smoke stuff, but actual smoke using a machine, wood chips for flavor and more.