Hatch Chile Pepper Burgers Recipes
HATCH CHILE PEPPER BURGERS
Make and share this Hatch Chile Pepper Burgers recipe from Food.com.
Provided by CheCheCherie
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients together then shape into 4 burgers.
- Season well with salt and pepper before throwing on the grill.
- Once you flip the burgers (and only flip once), add a quarter cup of the cheese to the top of the burger; the cheese will melt as the burger finishes cooking. If you like the burgers extra Hatchy, add some diced chiles to the top of the burger before you add the cheese.
- Recommended: Serve extra spicy with pepper jack, extra Hatch, tomatoes, and sliced red onion tossed with lime.
Nutrition Facts : Calories 384.6, Fat 26.7, SaturatedFat 12.7, Cholesterol 106.8, Sodium 254.8, Carbohydrate 6.4, Fiber 2.3, Sugar 3, Protein 29.3
HATCH GREEN CHILE CHICKEN BURGERS
Jazz up those Summer burgers with these Green Chile Chicken Burgers. Oozing with green chile and Southwestern flair.
Provided by Lea Ann Brown
Categories Main Course Chicken
Time 25m
Number Of Ingredients 12
Steps:
- Heat grill to medium high. Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper. Gently mix and divide into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown. A meat thermometer should read 165 degrees. 8 - 10 minutes.
- Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.
Nutrition Facts : Carbohydrate 39 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 539 mg, Fiber 3 g, Sugar 8 g, Calories 386 kcal, ServingSize 1 serving
THROWDOWN'S GREEN CHILE CHEESEBURGERS
In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.
Provided by Bobby Flay
Categories main-dish
Time 5h5m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Burgers:
- For the queso sauce:
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
- For the relish:
- Combine all ingredients in a bowl and season with salt and pepper, to taste.
- For the pickled red onions:
- Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
- For the burgers:
- Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
- 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 salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
- Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.
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THE HATCH CHILE PEPPER CHEESEBURGER | DUDEFOODS.COM
From dudefoods.com
Servings 4Total Time 25 minsEstimated Reading Time 3 mins
- Divide ground beef into 4 equal sized patties, season with salt and pepper and grill until they reach your desired level of doneness.
- To make the Hatch Chile Pepper cheese sauce melt 2 tablespoons butter in a saucepan over medium heat. Add 2 tablespoons flour and whisk until golden in color. Add 1 cup milk and reduce heat to low. Slowly add in 2 cups shredded Cheddar cheese and continue stirring until the sauce is smooth. Add remaining diced Hatch Chile Peppers and stir until combined. If you’d like a thicker sauce add more flour (1 tablespoon at a time) and if you’d like a thinner sauce add more milk (1 tablespoon at a time).
- Assemble your burgers by topping each bottom bun with a burger, your choice of toppings, the Hatch Chile Pepper cheese sauce and finally a top bun.
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5/5 (1)Category BurgersServings 4Total Time 20 mins
- Using your hands, combine beef, onion, chiles, salt, and black pepper in a large bowl just until evenly incorporated. Shape into 8 (2 1/2-ounce) balls.
- Heat a large cast-iron skillet or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute. Remove from skillet, and cover to keep warm. Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices.
- Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Arrange buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes. Spread each bottom bun half with 1 1/2 tablespoons mayonnaise, top with 2 patties, and spoon 1 1/2 tablespoons Hatch chile salsa over top. Cover with top bun halves, and serve immediately.
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- Bring to a boil, reduce the heat to medium. Simmer at medium for 30 minutes - liquid will begin to evaporate over time.
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- The day before serving, make the pickled onions. Bring a kettle of water to boil. Place onion slices in a bowl and cover with boiling water. Let them soak for 3 - 4 minutes, then drain.
- Combine the pickling spice, salt, sugar, vinegars and water in a glass jar and add onions. Put the lid on, give it a little shake and refrigerate overnight.
- Combine the first 6 ingredients in a bowl and mix with your hands until combined. Divide into 4 equal portions and flatten slightly. Place 1 slice of spicy cheese into the middle and fold pork around to cover the cheese. Flatten into patties and place on a lined sheet pan. Refrigerate for a few hours or overnight.
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- Arrange the bacon on a baking sheet and bake for 15-20 minutes until golden brown and crispy. For easier clean-up, line the baking sheet with tinfoil or parchment paper.
- Meanwhile, heat a griddle or cast-iron skillet, lightly coated with a neutral oil, to medium-high heat.
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