Hamburger Bean Dip

This dip utilizes multiple aspects of the grill to bring you a party favorite.

 12 oz 80/20 ground chuck, split into three balls
 31 oz can traditional beans
 15 oz can nacho cheese
 4.50 oz can green chiles
 0.50 tsp ground cumin
 0.50 tsp ground cayenne
 0.50 tsp chili powder
 2 tbsp dried onions
 3 tbsp minced garlic
 2 tbsp minced cilantro
 12 oz grated cheese
 1 package small flour tortillas


Make (3) 4 oz hamburger balls. Season with Salt and Pepper to taste.


Place GrateGriddle on grates. Grill burner under griddle should be set to high.


Once griddle is 400 - 425 degrees place burger balls on griddle, about 3 inches apart.


Wait 30 seconds for bottom of ball to sear. Using sharp or thing spatula, scrape burger off griddle and flip. Be sure to scrape all the caramelized burger off the griddle. Cook until done but not dry.


Place a skillet on the grates beside the GrateGriddle and put cooked burger in skillet. Chop finely. Tip: using the smashburgers for the recipe versus just using hamburger meat provides a new level of char and flavor to the dish.


Add beans and seasonings


Stir until blended well.


Add can cheese and fold in to mix thoroughly. Cover and let simmer on side burner until wings are done. Stir Occasionally.


Serve bean dip in small bowls with green chili garnish on top. To eat, take a couple of
tablespoons of bean dip and place in warm tortilla and top with grated cheese. Use
some extra hot sauce if you’d like.