Green chile Cheeseburger | Kenji's Cooking Show 

I honestly can't believe I watch this for free. Excellent format, concise relevant information. You're the man, Kenji.

me: *foolishly thinks my grill is a little nice* Kenji: what appears to be a small pool of lava cooking his food

I have read so much that Kenji has written on food for years now. It changed the way I cook, the way I think about food and driven my passion for food. A generation of cooks and chefs have been influenced by Kenji, even some of my favorite RU-vidrs, Babish, Adam Ragusea, Guga have all been influenced by your knowledge. I was really happy to see you posting videos over the last few months. I think you should do videos on your food experiments. I think it would be a huge hit. I don't usually comment but after watching all of your videos I had to, especially on a burger video. I followed your search for the perfect burger on serious eats what seems like 10 years ago.

"when the skin doesn't peel off they are never quite as appealing" that was so stealth idk if it was an intended pun or not

8:40 “As exciting as watching paint dry” I would happily watch you paint a wall and discuss painting techniques

I’m from New Mexico and he’s not lying about the difference between his green and our green. If you can get hatch, DO IT

New mexico native here. Glad you're shouting out hatch chiles. Come roasting season I'll freeze some and send em to you

The "Dog Tax" payment is why I watch till the end every time.

I've been binging every episode of this and what do you know, you post right when I was gonna take a break, lol.

Every good New Mexican has a freezer dedicated to green chile. When I would visit my parents after I moved away from NM I would try to get them to let me have some of their stash and they'd always complain they'd run out..... as I'm staring at a freeze full! There's are a lot of farmers that will ship you hatch chiles, my fav closed so I'm looking for a new one but Google around now..... Hatch season starts in August and goes fast!

I just spent 17 minutes of my life watching a man make a cheeseburger. I regret nothing.

"8 is way more than I can handle, And 10 is ludicrous." 😏

Amazing breadth of knowledge and envious of your multitude of dining experiences around the world that you reference. Even my humble neighbors of Hatch NM to my north!

The world needs to know of Green Chile Cheeseburgers! Thank you for bringing this to the world

"I cannot eat this whole burger, I will share it" Holy crap howww? I might have eaten two of those :s you are a god of portion control Kenji

Love your content Kenji! You remind me of a head chef I worked under at a gastro pub. He found me at a run-down diner and liked my food; So, he took me under his wing into a brand new kitchen and was constantly teaching me new things. If you’re watching this, Bender, I love you man; You changed my life.

That plate's design is a perfect diagram for a burger size. A template if you will. Sorry.

I love how he always wears his daughter's little bracelet. It really makes the video. And don't be shy to drink a hard seltzer.

I have been reading your book, The Food Lab, more closely after having seen these videos. My family intends very much to come to CA (from VA) to dine at Wursthall when traveling and dining-in are more commonplace. Are you amenable to autographing my book and/or taking a picture? If need be, will stand six feet away from you and wear a mask that will contain my exhalations, but not my excitement.

Hey Kenji, thanks for making your videos. You are informative, helpful, clear, and concise when it comes to explaining what you're doing and why you are doing it that particular way. I can't imagine someone watches your videos and doesn't feel like they learned something worthwhile. If I had more money and time, I would love to open a restaurant using all the information you have given me and countless others. Thank you and cheers!

drinks truly Ah, I see you are a man of culture as well.

That grill in the table: how do you empty the ashes out? This is a question from my husband, who's very interested and thinks the table is beautiful.

Massive favorite of mine and just takes me back to when I lived in New Mexico. Thanks for posting!

Before covid we had a farmers market every other Sunday, this old couple from Mexico always had there hatch chili’s going and while you waited for you hatch chili’s to be made bagged you could order their homemade horchata, I miss those times.

loved your way of explaining things time passed so fast really enjoyed it

outside cooking! love this episode, gives off a really nice vibe and the burger looks delicious

I’ve been hooked ever since your late night cooking videos but now I’ve actually gained a love for cooking food during the quarantine. Thank you so much!

I'm even more impressed to learn that Kenji also made the grill table. It's simple, but classy enough to be sold as an upscale backyard cooking setup.

I legit have a freezer specifically for storing a mega ton of Hatch green chile here in New Mexico. Always buy 2 or 3 large garbage bags of the hottest they have that way I can have it on hand year round. It's so good. Takes a little work to remove all the skins and bag them up, but it's so worth it.

Growing some “rattlesnake” hatch Chile’s right now and have some getting close to harvest...I’ll definitely do this! Nice video as always.

I moved to New Mexico a few years ago and it amazes me that Hatch Green Chile is not sold all over the place, it is so good. They roast them outside of most grocery stores and you pick it up and freeze it for the full year. Amazing stuff.

Kenji, your videos are great. I’ve cooked many of your recipes and without exception they are delicious. Thanks.

Pueblo native here, this might be the first time I’ve seen my town shouted out on RU-vid haha. Sloppers definitely are a once in a blue moon thing for me, but you have to stop by during the chili festival! The whole town smells incredible

I love how casual your vids are. Makes for a really comfortable viewing experience.

Hell, yes! Simple recipe, but this looks so amazing!

Appreciate these awesome vids AND your support for local business. I've actually been to that store (back when I didn't have money) and it's neat to see the 'shout out' and know I have something extra to look forward to next time I visit some family around Billings, MT!

Watching kenjis videos is my new routine while eating breakfast

Kenji got the best cook show on RU-vid at the moment hands down no debate. The man knows his shit. Also teaches me to clean my kitchen as I cook...

From New Mexico, thank you for making this.

I was short on time yesterday and picked up some good ground beef and Anaheims at the grocery store on my way home. I followed your instructions exactly and these were the best burgers ever. Thank you for the tip on not working the ground beef, these were tender and juicy as promised!

Aaaaaand now I have 2 lbs of roasted chile in my fridge after watching this last night, going to the store, and broiling them in batches. My house smells GLORIOUS

I love how he always gives the dogs a taste. My dog gets all hurt if I don’t “ share” . They just want to feel like a part of the family. So a pinch of whatever your eating makes ALL dogs feel loved!

You really are the every man of cooking on RU-vid, and yet everything you put together is just superb.

Great video - can’t disagree with you on the hard seltzer. A nice Truly black cherry lemonade hits the spot on a hot afternoon.

All of your content is wonderful and your attention to deal is inspiring! You are like a facts machine while whipping up to!! Very impressive!!!

Oh my god when did you add the synthwave outro?!? Love that 😂😂 Looks brilliant Kenji, can’t wait to give this a try one day when i can get my hands on some hatch chilies!

You make me want to try to cook so many different things! I love your content.

Earlywood operates in Red Lodge , MT. I wish they were in Billings, but Red Lodge is only an hour away!

What a great combination of Excellent Culinary Knowledge and non-scripted home cooking...JJ

My mans really just compared his patty to a red blood cell

This dish is so incredibly simple and it’s so mouthwatering idk why I decided that watching this at 10pm was a good idea

besides the food.. i admire the cleanliness of his space. so satisfying haha

That’s how you do it! I live in NM and I’ll gladly send you Hatch chiles. Season is right around the corner...

Love the custom table. Concerned about the “I can’t handle an 8 oz burger on my own” comment 🤭

I like watching you make food for yourself. Thats how I know its going to be good.

The scene where Kenji takes a bite is just cruel. I LOVE a green Chile burger and this one looks top notch. Been waiting for this video ever since the photo went up over a week ago.

Amazing backyard grill setup!

Love the POVs

I can’t get over how you share with your dogs I love it. Shabu always comes out of nowhere haha

Sweet lord that looks tasty... big fan of your first person cooking approach! Cheers

Good man! Thanks for the love and sharing our food!

I had a dream where Kenji was our neighbour and he was having his house renovated and so he came to our house to cook and I really wanted to cook with him but couldn't get out of the construction site and then I woke up.

You make it look so simple. Thanks.

6:36 - I love how you were trying so hard not to talk shit about that burger. You're all about positivity, and I am here for it.

I’ve started using this same method whenever I grill burgers, but I do poblano peppers. Really good, and they go good on tacos as well.

I've said it before and I'll say it again: JKLA is *iconic* It's a shame how true chefs like him, testing, questioning how we cook, are often underrated/under shadowed by raunchy chefs. I've seen a lot more chefs inspired by you than by the rauncheros. Love ya Kenji! Don't stop cooking. Dreaming of a Wursthall burger and fries with some good old beer

"i enjoy things." Me too Kenji, me too.

Hey Kenji! Thanks so much for your incredible content - it really has helped my husband and I through quarantine. I’m a big fan and I religiously read your book Food Lab as a college student. Do you think you might come out with a video on knives soon? That would be super helpful - thanks again!!!

Simple pleasures can be the greatest and the green chili cheeseburger is at the top of the list. When you described the outdoor roasting of Hatch chilis you omitted the incredible fragrance given off, a good enough reason on its own to live in New Mexico.

I'm lucky to have gone to Bobcat Bite a couple times when I was in college in NM. To this day it remains the best burger I've ever had. The restaurant was a real little place in the middle of the desert (very outskirts of Santa Fe). The name supposedly came from the fact that they used to feed leftover beef to wild bobcats that came down from the mountains nearby. High desert mountains... Second to that was a burger from a little place called Riverside Grill Shack in Nashville, TN.

Full recipe for the table? Plans are basically recipes! Would follow Kenji's woodworking adventures if it was a thing!! Made the burgers last week, everyone loved them!

You probably won't see this comment, but I made your Really Awesome Black Bean Burgers today. Great recipe! I really love the brief roasting of the black beans - definitely will use that preparation in other places (salads, quesadillas. They were delicious.). These roasted Anaheims would be pretty great on those, too.

Kudos for name dropping Pueblo, Colorado my man!!

look at all the warm comments from new mexicans. such a warm place, i miss it there :(

Hey Kenji! I can get you a whole bunch if roasted green chilies. They freeze great. I can also include a few other things from CO that might be fun to cook with. Thanks for your written works and for these great vids.

kenji do not be embarrassed by the drink, I’m a hardcore beer fan and I’m having a wonderful summer enjoying my Trulys as well

Thanks for addressing the cross contamination question from handling the raw beef. I was going to ask about it!

A very good video today...A really nice looking burger..

This was one of my favorite things when I lived in New Mexico. Simple, but greater than the sum of its parts. The only thing I’d add is a bit of mayo on the bun after toasting. Adds a little something, and keeps the bun from getting soggy too.

Preach man. Love those seltzers. Burger looks tasty.

Gorgeous burger!

Ohh lawd ..... That's awesome .... 🍻

My favorite of the regional American burgers. I don’t usually like too many things on my burger but I hit the Bobcat on a road trip and it was so much better than fancy restaurant burgers

I was waiting for the "never quite as a-peeling" pun. Looks delicious. Also, I've never seen someone take as much pride in a local food product as New Mexicans with their Hatch chiles. They are (somewhat rightfully) obsessed. Oh, and don't call them a pepper in front of them...or you'll get the Hatch Wrath!

When are the charity driven chef presses coming out?

That table is beautiful, you did that Doug Fir justice. I wouldn't worry much about the charring from the grill so long as the flames stay contained.

Kenji you're probably going to repeat yourself about your table in the future, the questions will never stop 😂

I live in New Mexico and I can say that Bobcat Bite actually still exists! They simply moved and changed their name to Santa Fe Bite. Same owner/cook and its still amazing as ever. Must visit spot if you find yourself in Santa Fe.

Yep, the carcass/bones/bits from bbq/smoked chicken makes a super flavorful stock - activates stuff that you don't normally get and brings out flavors that just don't happen without the time and application of fire/smoke.

I dont mind watching 40 minutes of you rambling while cooking. It is very satisfying and really entertaining. I almost feel cheated of rambling when the excuse to jump cut isn’t satisfactory lol

Alriightt red blood cell!! Haha took me back to 5th grade Science class. Nice looking burger. Thank you for all your awesome content.

Chiles and cheesburgers is the best combo

Just made myself one tonight and it was amazing

Appreciated the brief explanation on the DIY table you’re working off of. Looks great! Any chance there’s a video of that project?

It's amazing how evertime the exact moment is being played on his phone in the video.

Love how the dogs stare at the ground waiting for magical food droppings.

Great video. Looks great and also a flavour combination that is not common in Australia. Also no judgement on the hard seltzers cause those things are a great drink when you don't feel like a beer

this is the inspiration I've needed to go out and buy a grill

Soon it will be Hatch Chile season!!! I do have a can of diced Hatch chiles and this sounds like what we are having for dinner tonight.