Mile High Burgers with Fresh Green Chilies and Imported Artichoke Hearts

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


6 large Anaheim mild chile peppers (fresh)
6 tablespoons whole-butter
3 cups sliced fresh mushrooms
1/4 teaspoon garlic salt
12 slices Texas toast
2 tablespoon Steak seasoning
3 lbs Ground beef (preferably from your local locker)
1 12 oz. can artichoke hearts
1 ½ cup pizza cheese (mozzarella & munster blend)
1 ½ cup shredded parmesan cheese



1. Wash chilies peppers and place directly onto a hot grill, turn occasionally until the skin is blackened (about. 10 minutes) remove to a cloth kitchen towel and hold about five minutes. Under fresh water remove skin, stem and seed chilies then cut each green chile in half. 2. Take a piece of heavy duty tinfoil 10”x10”, add two tablespoons butter, fresh mushrooms and garlic salt. Fold closed, take another piece of tinfoil the same size and double wrap. Grill indirectly on medium grill around 10 minutes turning once. 3. Spread remaining butter on Texas toast. Place Texas toast on the medium grill and lightly toast each side 4. In a 9 x 13” cake pan, season meat with Northwoods Steak seasoning, press meat evenly into the bottom of cake pan. Use a spatula and cut six equal square patties, place directly on medium grill. Grill around 3 minutes and turn once. 5. Add chilies, mushrooms, artichoke hearts and cheese, close lid and grill around 5 minutes until cheese is melted. 6. Remove patties and place on Texas toast and serve.