Melissa’s 5 Oz Burger Recipe
WITH BACON, MOZZARELLA CHEESE, GREEN CHILE, AND RED CHILE FRIES
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Ingredients
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Burger
Red Chile Fries
Green Chile Sauce (quick)
Method
Burger
- 1
Portion and shape patties
Divide the 1 lb ground beef into four equal portions (approximately 4 ounces each — Melissa’s uses 5 oz, but 4 portions from 1 lb yield ~4 oz; to make exact 5 oz, use 1.25 lb). Gently form each portion into a loose patty about 3.5 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.
- 2
Season
Season both sides of each patty with the kosher salt and freshly ground black pepper just before cooking.
- 3
Cook patties
Heat a large skillet or griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Place patties in the pan without overcrowding. Cook for 3 minutes on the first side undisturbed to develop a crust. Flip and cook for another 2–3 minutes for medium (adjust 1–2 minutes more for medium-well). In the last 30–45 seconds of cooking, top each patty with a slice of mozzarella cheese, then cover the pan with a lid to melt the cheese.
- 4
Prepare bacon
While patties are cooking, cook bacon to desired crispness (bake at 400°F/200°C on a rack for 12–18 minutes or fry in a skillet 6–8 minutes), then drain on paper towels and keep warm. If bacon was pre-cooked in ingredients list, reheat briefly if needed.
- 5
- 6
Assemble burgers
On the bottom bun place lettuce (if using), tomato slice (if using), then the cheesy patty. Top each patty with 1 strip of bacon (folded if necessary), 2 slices pickles (if using), and about 2 tablespoons of the green chile sauce (or spoon roasted chopped green chile directly). Cap with the top bun and press gently. Serve immediately alongside red chile fries.
Red Chile Fries
- 7
Prepare potatoes
Cut the scrubbed potatoes into 1/3–1/2 inch sticks. Rinse cut fries in cold water until the water runs clear to remove excess starch, then drain and pat thoroughly dry with kitchen towels.
- 8
Par-cook (optional for extra crisp)
Toss the dried fries with 1 tablespoon cornstarch until evenly coated. This helps create a crisp exterior. Alternatively, blanch in boiling salted water 3–4 minutes and drain and dry thoroughly.
- 9
Heat oil
In a deep heavy pot or deep-fryer, heat the oil to 350°F (175°C). Use a candy/deep-fry thermometer to maintain temperature.
- 10
- 11
Season with red chile spice
While fries are still hot, toss them in a large bowl with garlic powder, onion powder, smoked paprika, red chile powder, and kosher salt. Toss to coat evenly. Taste and adjust salt or chile level to preference.
Green Chile Sauce
- 12
Make quick sauce
Combine the chopped roasted green chile, sour cream or mayonnaise, lime juice, and 1/4 teaspoon salt in a small bowl. Stir until smooth and homogenous. Taste and adjust seasoning with additional salt or a squeeze of lime if needed. Chill briefly if not using immediately.