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The media in New Mexico was all abuzz recently with the announcement that Peppers Cafe on the Plaza in historic Mesilla had petitioned Guinness World Records to certify its green chile cheeseburger as "the largest commercially available burger of its kind in the world." The meat in the burger weighs one pound and the burger itself has a ten-inch diameter. The general manager of Peppers Cafe, Jerry Harrell, noted for the record that some large cheeseburgers and hamburgers hold records in other parts of the U.S., but no such honor has ever gone to the green chile cheeseburger, which is served at hundreds of restaurants in New Mexico. The burger consists of hand-ground beef from the Double Eagle’s (its sister restaurant) aging room, topped with three roasted and peeled green chiles, pico de gallo salsa, a half-pound of Monterey Jack and sharp cheddar cheeses, and is served on a yeast roll bun baked at the Lujan Bakery in Las Cruces. The burger sells for $18.25 and has stirred up a great amount of controversy. Read some of the comments here. For our recipe for this "gourmet treat," go here. To watch Gwyn Doland and I cook two of them, go here.
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