Dirty T Burger

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Griddle

Cuisine: American, Mexican

Courses: Dinner, Tailgating

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year, Summer, Spring

Description

It’s all about the layers—juicy smashed patty, roasted green chiles, melty pepper jack, crispy bacon, and a creamy poblano-avocado sauce dripping into every bite. It’s bold, a little spicy, and unapologetically messy.

Ingredients

Burger

1 lb ground brisket (80/20)
Salt & pepper
4 buns
4 slices pepper jack cheese
1/2 cup roasted green chiles
1 tomato (sliced)
Shredded lettuce
8 slices crispy bacon

Avocado Poblano Crema

1 ripe avocado
1 poblano pepper (roasted)
1/4 cup sour cream
Juice of 1 lime
1 garlic clove
Salt (to taste)
Water (to thin)

Instructions

1
Preheat your griddle to high heat. Spray with oil and add poblano pepper. Blister all sides.
2
Make poblano crema sauce by adding all ingredients to blender. Blend until smooth and creamy.
3
Adjust griddle to medium heat and add bacon—cook until crispy, then set aside.
4
Form & smash patties - divide beef into 4 loose balls (don’t over-pack). Place on hot griddle, smash thin. Season with salt & pepper.
5
Once patties start to crisp, flip and top each with roasted green chiles. Add pepper jack cheese and let melt. Place top bun on burger to steam.
6
Build the Dirty T: Bottom bun → lettuce → tomato → patty → bacon → more crema → top bun.

Note

Pro Tips

• Don’t flip too early—get that crust!

• The thinner the smash, the better the texture.

• Extra crema on top = extra “dirty.”

Keywords: burger, smashburger, dirty, poblano, bacon, cheeseburger, spicy