Hatch chilies are HUGE here in Texas. They come from Hatch, New Mexico and are usually harvested August to Late September. Although the range of spice can vary due to climate, growing conditions, harvest, etc. They are typically on par with a Anaheim or poblano peppers. Not much heat, a huge flavor vessel though. Here in Texas we have a chain supermarket that everyone goes crazy over the hatch products since they are 1. Only available through the short window and 2. The products are just really good and versatile. They have hatch bacon, hatch cheese, hatch salsa and jams! Now, we don’t have a Hatch Festival like New Mexico but trust me its celebrated here! Green Chile burgers are pretty common. I just like to make sure the spice is there so I always add a couple spicier peppers to kick it up a notch. Try this recipe out and let me know what you think!
- 2lb Ground beef
- 4-6 Hamburger buns,toasted
- 8 slices Hatch bacon, cooked to crisp
- 4-6 slices pepper jack cheese
- 1 avocado, sliced
- 1 tomato, sliced
- 4-6 leaves lettuce
- 1/2 red onion, sliced
- 1/2 yellow onion, sliced
- 5 Hatch Chiles
- 3 Jalapenos
- 1 yellow onion, sliced
- 2Tb Cooking Oil
- 4Tb butter
- 2 Garlic cloves
- 1Tb cilantro
- 1tsp salt
- 1Tb White wine vinegar
- Form ground beef into 1/2lb patties. Let sit at room temperature 30 minutes prior to cooking. Sprinkle generously with salt and pepper.
- In a bowl combine hatch chilies, jalapenos, onions with cooking oil. Broil in oven for 8-12 minutes. Rotating every 2-3 minutes once properly blistered.
- Once done remove peppers and onions from pan and place in separate boil covering with plastic wrap to steam. Let sit for 5-10 minutes till cool to the touch.
- Once cooled remove the skin from hatch chilies and remove stem and seeds. Leave the skin on the jalapenos in take and the seeds just remove hard stem from the top.
- In a food processor place all peppers, broiled onions, 2 cloves of garlic, cilantro, vinegar and tsp salt together. Pulse 6 times to make a chunky hatch spread. Set to the side till ready to use.
- Heat cast iron to medium high heat. Place in burger patties but don’t overcrowd pan. Once burger patties are down pop in 2Tb butter and cook on both sides 6 minutes per side.
- Once patties are done melt pepper jack cheese over the top.
- Top with warmed hatch chile spread followed by mayo, bacon, tomato, onions and lettuce.
5 responses to “Hatch Green Chile & Pepper Jack Burgers”
Yumm!! That salsa on top looks perfect. I love spicy foods!!
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She already knows me so well….
Thank you! I had a feeling you’d like this one.
Another awesome post!