Southwestern Burgers on the Blackstone Started out by adding some Ore-Ida Super Crispy Crinkle Cut Fires in the Blackstone Air Fryer with a little Duck Fat Spray. Toasted up some Martin’s Potato Rolls. Seared up the Meat District Hatch Green Chili and Pepper Jack Cheese Chuck Brisket and Short Rib burger patties on a high heat griddle. Seasoned them up with Meat Church Fajita Seasoning. Once ready, I topped them with shredded quesadilla cheese and melted it under the hood. Stacked these two high and topped it with sliced avocado, pico de gallo and Don Pancho’s Cilantro Lime Crema. Served it up with crispy fires! Some dang good flavors on this burger! • 🔆More Recipes on IG: @joshhunt_griddlin •