New Mexican Stuffed Flatbread Burger


Grilled Pita:

1 1/2 cup Warm Water ~105 degrees F.
1 package Active Dry Yeast
3 1/2 cups Bread Flour
1 teaspoon Sugar
1 teaspoon Salt
2 teaspoon olive oil

Stuffed Hamburger:

1/2cup Green Chile roasted pealed and chopped (Preferably fresh New Mexico Hatch green chile. Fresh roasted and pealed Anaheim or canned green chile can be substituted.)
8oz cream-cheese
2 1/2lbs 80/20 ground beef
1 red onion thinly sliced
2 avocado sliced
2 roma tomatoes sliced thinly
4 tbls Mayonnaise
1 head iceberg lettuce leaves washed and dried

canola oil for grill



Heat grill on high (as hot as it will go) rub with towel soaked with canola oil to prevent sticking.

Place 3 fresh hatch green chilies (or alternative chilies) on the grill and char the skin until blackened, about 20 minutes. Place in paper sac and allow to cool. Remove chilies from bag, peal, seed and chop.

In a small sauce pan on the grill warm water to about 105 degrees F, t not to exceed 110 degrees F. Measure with thermometer. In a food processor equipped with a metal blade, mix 1 package of Active Dry Yeast with the warm water and pulse for 2 seconds repeating 3 times. Allow to sit until mixture becomes foamy about 5 minutes.

In a large mixing bowl, combine the bread flour, sugar and salt. Add half of the dry mixture into the food processor and turn on until the dry ingredients are incorporated with the water and yeast solution. Add the remaining dry mixture into the processor and turn on until the dough comes together in a ball. Remove from food processor and knead by hand on a lightly floured surface for 2-minutes. Pour 1 teaspoon olive oil in the same large bowl used for mixing and rub around the sides. Place the dough in the bowl and roll it around to slightly coat the dough. Cover the bowl with plastic wrap, set aside at room temperature and allow to rise for 1 and 1/2 hours.

In a small mixing bowl combine green chilies and cream-cheese and mix with a fork until soft and fully combined.

Divide ground beef into 12 equal balls and press out thinly to about 5 inch round patties. Salt and pepper the meat lightly. Spoon the green chile and cream-cheese mixture on 6 of the patties. Distribute all of the mixture onto center these patties. Keep the mixture in the center of the patty and away from the edges. Place the remaining patties on top of the cream-cheese mixture. Align the top and bottom patties and press the edges of the two patties together to seal the cheese mixture inside. Form into a uniform patty and lightly press to distribute the cheese mixture in-between the meat patties. Should be about 1 inch thick. Salt and pepper both sides of burger.

Slice red onion, avocado and tomato. Wash and dry lettuce and set aside in an icebox.

Take the flatbread dough and divide into 6 equal balls. Use a muffin tin greased with olive oil, to keep the balls separated and cover with plastic wrap for 15 minutes. On a lightly floured surface, roll out each ball of dough until about 8 inches round. Make sure the dough has no folds or creases as you roll it out. It must be a smooth continuous flat dough about 1/2 inch thick to insure it to rise properly. Stack them on a plate using a piece of wax paper under each of the rolled out dough, so the don’t stick.

Heat Grill on high with a pizza stone placed on the grill and lid closed to achieve a very hot grill, desirably 500 degrees F.

One at a time, Lay the dough Flat on the pizza stone and close the lid for approximately 4-5 minutes or until the bottom of the bread is lightly browned. Use tongs to remove the bread. Cover with a towel in a basket to preserve freshness. While grilling the bred, keep the Grill lid closed to maintain high heat.

When all the flatbreads are grilled remove the pizza stone from the grill.

For the stuffed burgers, the grill should be on high. You should not be able to hold your hand over the grill for more than 5 seconds. Leave the lid of the grill closed for 5 or 10 minutes to get the grill nice and hot. while grilling the burgers the lid of the grill should remain open. Wipe grill down with a towel soaked in canola oil. Place the burgers on the grill. Leave alone for 3.5 minutes, then give each burger a 1/4 turn. After another 3.5 minutes flip the burgers. Repeat this on the other side. The burger should cook for a total of 14 minutes, 7 minutes per side. Remove the burger from the grill.

To assemble the Flatbread burger, cut away 1/4 of the flatbread and create a pocket inside. Spread a light layer of mayonnaise inside the bread, insert the lettuce, stuffed burger patty, red onion, 1/4 of an avocado, and 2 thin slices of tomato.