Don Hazelwood

This month’s Burger Night paid tribute to the legendary Green Chile Cheeseburger from The Owl Bar and Café in San Antonio, New Mexico. Inspired by a standout stop on our 2021 cross country trip, I recreated the magic at home with homemade green chile, smashed patties, melted cheese, and grilled brioche buns. Simple, messy, and absolutely delicious.

This month’s Burger Night was special. Beth and I cooked burgers and tots for more than thirty residents and caregivers at the CaringHouse in Durham, a place offering support and housing to adults undergoing cancer treatment. A simple meal meant more than we expected, and the experience reminded us how food and connection can make a real difference.

When it comes to burgers, few match the legend of the Jucy Lucy. This molten-cheese-filled masterpiece from Minneapolis has a story as rich as its flavor. In this month’s Burger Night, I share how two local bars sparked a friendly feud and how I put my own twist on the classic, complete with “shredduce,” Russian dressing, and plenty of napkins.

I couldn’t pass up National Cheeseburger Day, especially with the Buffalo Bills on Thursday Night Football. To honor both the city of Buffalo and the American bison, I created a bold burger: a juicy 6-oz seasoned bison patty, grilled to perfection, layered with creamy blue cheese, drizzled with zesty Buffalo wing sauce, and finished with sweet pickles on a buttery, grilled Kimmelweck bun. A perfect bite for cheeseburger lovers and Bills fans alike.

I grew up Domino's pizza, Hamburger Helper, and TV dinners never knowing food could be more than fuel. In college my tastes expanded, but it was at a friend’s farm—biting into a sun-ripened tomato—that everything changed. I discovered freshness and seasonality matter as much as variety. Today I follow the rhythm of the farmer’s market, eating local and seasonal. It’s healthier, more sustainable, and a whole lot more delicious.