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This is an easy grilling recipe and has nice South of the Border flavors. If you’re a Real Heat Lover, top your Green Chile Burger with the Grilled Jalapeno’s.
Add Grill Spuds for a balanced meal done on the grill in the backyard or camping trip.
1 lb Ground Beef
1 4 oz Can of Green Chiles
Provolone Cheese (Sliced)
Garlic (Crushed) or Garlic Powder
In a mixing bowl add ground beef and spice to your own personal taste. Form the ground beef into three large hamburger patties. Drain one can of Green Chiles and put them into a small 5″ Dutch Oven. Place the Dutch Oven inside the grill to heat the Green Chiles while grilling the hamburgers. The hamburgers should be grilled until medium well to well done flipping only once. During the last few minutes of grilling add the Provolone Cheese and the desired amount of Green Chile to the hamburger patties. The bun can be lightly toasted on grill if desired. Top with Lettuce and Tomato.
Wash and dry the Jalapeno’s. Cut in half lengthwise and remove seed. Be careful handling the peppers. Do not touch your eyes afterwards or wear latex gloves during handling of the Jalapeno’s. Lightly oil and salt the Jalapeno’s, then grill next to the hamburger patties.
When Good Shrimp or Prawns are in season along the Carolina Coast, this is a big favorite for us. This dish is very good next to a steak for Surf & Turf.
4 – 6 Prawns (about 1 lb)
1/4 tsp Tarragon
1/4 cup Water
Vegetable Oil Spray
Roll lemons on table to loosen up juice and squeeze into a zip lock bag. Add tarragon and water. Peel, butterfly and remove vein from prawns. Add prawns to marinade, seal and store in refrigerator for up to an hour. Spray or wipe oil on grill grate. Grill prawns on medium to high heat and cook till white all the way through, usually about 5 minutes. They cook very fast, so don’t go away.
It’s also good as a main course with a salad in summer.