October 26, 2025 

    We’ve been doing these burgers since we first ran across them at the original Meson De Mesilla in Las Cruces, New Mexico. Bobby, the chef, had somehow figured out how to do them like a Beef Wellington, wrapped in pastry. They were absolutely amazing, so we set about recreating them. We immediatly gave up the idea of the pastry wrap, which was way too difficult, and went to normal burger buns. They’re really quite easy and almost as good!.

Bill is grilling the burgers. They’re only on the grill for about 8 minutes, so the smoke has to be really intense to get much smoke flavor at all. Yes those are champaign flutes at the table. This is Sunday Champaigne and Jazz Brunch, after all! That’s Smooth Jazz playing.

Assembling the burgers. We used to try to do this while the 2nd side of the burger was on the grill, but that doesn’t work that well and isn’t needed. There’s plenty of heat to warm up the chili and melt the cheese, if you let them both come up to room temperature. 

Green Chili Blue Cheese Burgers are Livingstone Approved! (Livingstone did graciously share his burgers with Bill)