Blake’s Lotaburger – New Mexico Style

Directions

1. Preheat your Blackstone to medium-high heat. Lightly oil the surface using your oil of choice.

2. Place the chiles on the griddle and cook for a few minutes, turning occasionally, until they develop good color. Remove from the heat and roughly chop. Set aside and keep warm (you can return them to the griddle later if needed).

3. Divide the mince into 114 g (¼ lb) portions and gently roll into balls. Avoid overworking the meat.

4. Place the mince balls onto the hot griddle and let them sit untouched for 10–15 seconds. Season with salt.

5. Using tongs, gently wiggle each ball to loosen it, then flip so the seared side is facing up. Lightly press down—these should remain thicker patties, not smash burgers.

6. Use a spatula to score a shallow crosshatch pattern on the top of each patty.

7. After about 2 minutes, flip the patties again. Cook slowly to ensure they cook through evenly. Season with salt and place a slice of American cheese on each patty to melt.

8. Lightly toast the buns on the griddle, then move them to your prep area.

9. Spread American mustard on the bottom bun. Stack the patties, then generously top with the chopped chiles. Finish with the top bun.

10. Enjoy immediately.