She said she had to have several bites to make a decision. I think she liked it. Going to put a couple on grill tomorrow night. Looking forward to it.

Cooked a small patty before adding cheese. It was delicious. Wife didn’t seem to want to share.

I did as suggested. Had cheese cold. Here is what I made:
Bacon-Green Chile CheeseBurger Patties.
6# 85/15 ground beef
1# bacon ends & pieces
1 pkg Waltons bacon patty mix
1.75 ozs Waltons Hatch Green Chile Brat mix
1/2# high temp cheddar cheese
First grind with 10mm plate.
Mix in seasoning and grind again to mix well with 4.5mm plate.
Mix in cheese by hand.
Run thru Patty Maker.
Makes about 19 1/3# patties.

I was going to make up some hamburgers with cheese in the patty. I use a grinder with the stuffing plate and a LEM patty maker on the end. Is there any problem running the meat and cheese mixture thru the grinder into the patty maker?

This works. Thanks

Oh good. It’s not just me

The link you have above still takes me to the same place. Still telling me to request access.

It was telling me I did not have access. Oh well, I don’t use Google much. I will print and save your pages.

This is great. When I try to print, I get one page. Of course it could be operator error. Is there a way to put the excel sheet on the sight to just download?

Jbird70
Since I was going to add some bacon I would grind once with large plate. Then add seasoning and grind again with small cheese plate to mix in seasoning. Then add cheese and form by hand. I usually use the patty maker attachment on grinder during final grind, but just doing small batch to try out. Also, not sure if cheese would go thru the auger without falling apart even if I left out the blade and only used the stuffer plate.

Is there is any reason I could not use brat seasoning in a hamburger patty? Thinking of doing the bacon patty seasoning and adding some of the Hatch Green Chile brat seasoning along with cheese. Thinking I can make a Bacon Green Chile Cheese Burger. Might add a little uncooked bacon to the mix.

Thanks for the info.

Tex_77
When you made your sausage with the German Sausage seasoning, did you use pork or beef? I am looking for that Texas BBQ joint flavor.

So you just froze your bacon uncooked?

Oops, meant seasoning.

For those of you that added bacon, did you cook it up first? Also what are thoughts on adding mozzarella cheese? Would that work well with this sea?

Will anyone be making these inserts and selling them?

Grimpuppy, I just cooked up some of the Hatch Green Chile brats you gave me the recipe for back in July or so. Used the cooking method you showed and the came out great. And the flavor is fantastic.

What cheese did you add to the jalapeño popper sausage?

I also would be interested in purchasing one.