“We’re delighted you accepted our invitation, Colonel Wieler.” the Maître De said. He gestured for me to follow him to the pre-arranged table I would be seated at. It was a corner table, near an exit, nestled between two solid walls. The single chair at the table was backed into the corner, allowing visibility of the entire restaurant; just as I had requested.

When I initially received the invitation, I laughed it off. Apparently word of my healthy recipes had spread, and a consumer at this restaurant had asked one random evening if the meal had been approved by “The Colonel”. Maybe I should’ve opened a chicken restaurant or something, with a secret blend of herbs and spices.

I was a military man, plain and simple. There was nothing complex about my existence; it was kill or be killed on a sometimes more than daily basis. To be lauded for music, or workout tips, or even healthy eating choices was a bit comical to me. That has never been what I am, or was, about.

Still, it was a free meal, and a little good publicity never hurt. Granted, you don’t often hear media coverage of high ranking ex-military officials sitting down for a meal at a local restaurant; the place was sold out for the evening within minutes of the announcement, and we all know how I feel about crowds.

I didn’t bother to look at the menu. I ordered a glass of water, and whatever their best hamburger was. You could always tell how good the cooks/chef were by how they prepared their hamburgers, in my opinion.

Green Chili Cheeseburger

THE TOPPINGS

GREEN CHILI RELISH

INGREDIENTS

• 1 medium poblano chile, roasted, peeled, seeded, and thinly sliced
• 2 Hatch chilies, roasted, peeled, seeded, and thinly sliced
• 1 serrano chile, roasted, peeled, seeded, and thinly sliced
• 1 tbsp honey
• 2 tbsp extra-virgin olive oil
• 3 tbsp chopped fresh cilantro
• Kosher salt and freshly ground black pepper, to taste

METHOD

1. Combine the chilies, vinegar, honey, olive oil, and cilantro in a bowl, and season with salt and pepper.
2. Let sit at room temperature for at least 30 minutes before serving.

The relish can be made one day in advance, but bring to room temperature before using.

PICKLED RED ONIONS

INGREDIENTS

• 1 1/2 cups red wine vinegar
• 1/4 cup water
• 2 tbsp sugar
• 1 tbsp kosher salt
• 1 small red onion, peeled, halved, and thinly sliced

METHOD

1. Bring vinegar, water, sugar, and salt to a boil in a small sauce pan.
2. Remove from heat and let cool for 10 minutes.
3. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours, up to 48 hours before serving.

THE BURGER

INGREDIENTS

• 1 tbsp canola oil
• 1 1/2 lbs 90/10 ground beef
• Salt and freshly ground black pepper, to taste
• 4 paper-thin slices white cheddar or Monterey Jack cheese
• 4 whole wheat hamburger buns, split and lightly toasted
• 8 baked blue or yellow tortilla chips, coarsely crushed

METHOD

1. Heat a griddle or large saute pan over high heat.
2. Add the oil and let heat until it begins to shimmer.
3. Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with the salt and pepper.
4. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
5. During the last 20 seconds of cooking, top each burger with a slice of cheese and let melt.
6. Place the burgers on the buns and top each with a few tablespoons of the green chile relish, pickled onions, and tortilla chip

NUTRITIONAL BREAKDOWN

Per serving
Calories: 534
Protein: 38 g
Carbs: 30 g
Fat: 27 g
Fibre: 1 g

Mmmmhmmmmm. Not bad. Not bad at all.