At Ted’s Montana Grill, they roast the chiles by dropping them in a deep fryer for 2 minutes to blister the skins, then removing them and covering for 5 minutes to steam the peppers. The blistered skins are peeled from the chiles, and they’re ready to be used. You may want to roast your chiles over an open flame to achieve the same blistered skin rather than frying them. Do not rinse the chiles with water as you’re peeling them as this removes much of the flavor.
Total time: 10 minutes, plus time to preheat the grill
8 ounces freshly ground bison
½ teaspoon Ted’s Special Spice Mixture (see recipe), divided
1 kaiser roll, toasted
½ roasted and peeled Anaheim chile
1½ ounces grated pepper jack
¼ cup Ted’s Montana Grill’s Guacamole (get recipe at kdhnews.com)
1 tablespoon Ted’s Montana Grill’s Spicy Tomato Jam (get recipe at kdhnews.com)
Preheat grill to medium high. If using a charcoal grill, have one hot side and one side for indirect cooking. If using a gas grill, use all burners to get the grill up to temperature and then shut off one section when ready to cook. When internal temperature is 375 degrees, the grill is ready for the bison burgers. Lightly oil the grates.
Form the ground bison into a loose patty. It should have rough edges and should never be compacted.
Holding the burger over the grill, use the seasoning shaker to “rain” a third of the Ted’s Special Spice Mixture onto one side of the burger.
Place the burger seasoned side down on hot side of the grill and repeat the “rain” process to the unseasoned side. Cover the grill. Cook the burger halfway to desired temperature (generally, the halfway point for a medium burger is 4 minutes), uncover and gently flip the burger and move it to the cooler side. Never press the burger with the spatula. When the burger is flipped, season the burger a third time using the “rain” method and place the green chile on the grill so it will lightly char. Cover the grill and cook for 2 minutes.
Uncover grill, add cheese in the center of the burger and cover the grill again. When the cheese has melted, about 2 minutes, uncover the grill and lay the chile over the burger. When the burger reaches the appropriate temperature, remove the burger from the grill and place on the bottom of the toasted bun.
Top burger with guacamole and spread evenly over the surface of the burger. Spread tomato jam on the surface of the top of the bun and place on top of the burger. Serve immediately.
Per serving: 648 calories (percent of calories from fat, 39), 65 grams protein, 33 grams carbohydrates, 3 grams fiber, 28 grams fat (12 grams saturated), 178 milligrams cholesterol, 1,585 milligrams sodium.