New Mexico Stuffed Flat-bread Burger


1 ½ cups warm water 100-110◦ F
¼ oz package rapid rise yeast
3 ½ cups bread flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
3 Hot Anaheim Green Chiles (roasted and pealed approximately 3 oz)
6 oz cream cheese
2 Ripe Avocados
1 small red onion sliced very thinly
2.5 lbs ground beef 12% fat
3 tablespoons sesame seeds
1 teaspoon olive oil
6 tablespoons Mayonnaise



Preheat the grill to medium high. In a small sauce pan, with a heat resistant handle, heat the water to 110F on the grill. Measure the temperature with a thermometer. In a food processor equipped with a metal blade, combine the yeast and the water pulsing 5 or 6 times to fully mix. Allow to sit for 10 minutes, until foamy. In a large glass mixing bowl combine the flour sugar and salt. Pour half of the flour mixture into the food processor and pulse until incorporated. Add the remaining dry mix and pulse until a ball of dough forms. Remove the dough and lightly knead it on a floured surface to form a neat ball. Lightly grease the inside of the large mixing bowl with olive oil and place the dough in the bowl. Roll it around to slightly coat the dough with oil. Cover the bowl with plastic wrap and allow to rise at room temperature for 1 ½ hours.

Roast the green chilies on the grill over high heat. Keep the lid closed and turn the peppers every 2 minutes until the entire outside of the pepper is blackened. This takes about 14-20 minutes. Remove the peppers from the grill and set aside in a paper sack and allow cooling for 10 minutes. This will steam and loosen the skins from the meat of the peppers. The grill can be turned off.

Meanwhile, slice the avocados and onions. Separate and wash the lettuce leaves. Cover with plastic and set aside in an icebox.

Peal, seed and finely dice the roasted peppers. Do not run under water, as this washes away all the oils and flavor. Combine the diced peppers with the cream cheese in a small mixing bowl and mix with a fork until creamy and fully incorporated.

Divide the ground beef into 12 equal portions each weighing approximately 1/4 pound and roll into balls. Be careful not to overwork the beef. Flatten each to 5 inches round on wax paper and sprinkle with salt and pepper. Scoop the cream cheese mixture onto the centers of 6 of the patties, dividing it evenly amongst each patty and keeping it mounded in the center to keep the edges clean. The other 6 patties get placed on top, one patty centered over each of the patties with the cream cheese. Lightly press the patties together keeping the cream cheese stuffing centered, pinch and form the edges of the burger together. Once they are completely sealed, press the center of each burger gently with the palm of your hand to move the stuffing evenly within the pocket that you have made. Lightly salt and pepper both sides, and cover with plastic and set aside.

Heat the grill to medium high.

The flatbread dough should have more than doubled in size, after it has set for 1 ½ hours. On a lightly floured surface, divide the dough into 12 equal balls and keep separated by placing the balls in a muffin tin lightly greased with olive oil. Cover with plastic wrap and allow setting an additional 15 minutes. On a lightly floured surface, Knead each ball briefly to punch out the air, and roll each out flat about 5 inches round, and sprinkle 6 of the flattened dough with a pinch of sesame seeds, about 1/2 tablespoon, pressing them into the surface of the dough as you roll it out with a rolling pin. The bread cooks quickly directly on the grill. Place the rolled-out flat-bread dough carefully on the grill seseme side down, if they have them, and watch closely. The bread should get nice browned grill marks but should not blacken. Each of the breads will need to be flipped after about one minute. Continue grilling on the other side for another minute. Place the flatbread in zip lock bags to retain the heat and moisture.

Maintain the heat at medium high.

Place the stuffed hamburger patties on the grill. Leave them alone for 3 ½ minutes, then give them a 90 degree turn and allow to grill for anther 3 ½ minutes. Flip the burger over and repeat this on the other side.

Spread mayonnaise on one side each of the flatbreads. The top “buns” are the flatbreads sprinkled with sesame seeds, so don’t put mayonnaise on this side. Place a stuffed patty on each of the flatbreads without sesame seeds. Add 1/4 avocado, and 3 thinly sliced red onion slices. Top with the flat-breads, showing the sesame seed side up.