Smoky, spicy, sweet, and juicy… stop everything you are doing and grill up this burger right now!
You guys, this burger is seriously ridiculous.
Almost as much as we like to drink, we absolutely LOVE to eat green chile burgers - just ask the guys at Chehalem Valley Brewing (Newberg, OR)!
This recipe is our new favorite for burgers at home with a cold glass of champagne or big red wine.
Its been SO hot here this week! Like, so hot that Suzy and our chickens are laying hard boiled eggs – that kind of hot! With this heat, our garden’s little green chile plant and Walla Walla sweet onions have kicked into overdrive.
Wanting to use them up, we found this recipe for Hatch Chile Burgers by Susan Palmer on girlinthelittleredkitchen.com, and Hazelfern'd it by adding bacon and mayo. Honestly, that’s how we adapt everything.
Earlier this week, we fired up the grill and were blown away with the result!
The green chiles are perfectly warming and go so well with the sweetness of the caramelized onions and the smokiness of the bacon. You can dial the heat by adding more or less chiles. Cook the burger to your liking and wash it down with some jalapeño potato chips and your favorite bbq wine.
Go! Right now, friends! Fire up your grill and crush this burger!!
Adapted from: Susan Palmer, girlinthelittleredkitchen.com
- 1.5 pounds fresh ground beef
- kosher salt
- 4 ounces shredded sharp cheddar cheese
- 8 roasted green chiles; skins, seeds, and stems removed (fresh Hatch or Anaheim Chiles, but you can substitute canned green chiles if needed)
- 1 medium Walla Walla sweet onion (or other sweet yellow onion)
- 2 fresh tomatoes
- 8 thick strips smoked bacon
- good Mayo
- 4 potato rolls/buns
Instructions – Roasting the Chiles
- If using fresh green chiles, roast them and remove the skins and seeds. Roasting them is easier than it sounds!
- To roast the chiles, place a flat griddle pan on your stove or bbq on medium high heat. Once the pan is hot, place chiles on the pan and roast each side until the skin blisters. As the chiles get hot, you can press them flat with a wooden spoon to blister all surfaces.
- Once the chiles have blistered on all sides, carefully remove them from the pan and place them in a plastic zip lock bag. Set the bag of chiles aside and allow them to cool – as they cool, they will continue to steam in the bag which will make skin removal easy.
- Once cool, remove chiles from the bag and peel the skins. Remove stem and seeds, roughly chop and set aside.
Instructions – Making the Burger
- Cook bacon in a skillet on medium heat, and set aside when finished. Reserve bacon fat in the skillet.
- Gently form the ground beef into 4, 6 ounce patties. Season with kosher salt on both sides.
- Grill the burgers on medium-high heat; cook to your preference.
- Add 1 ounce of shredded cheese to each burger in the last minute of cooking.
- Once finished cooking, remove from heat and cover with foil while you prepare the onions and chiles.
- In the skillet with the bacon fat, sauté the onions until soft and they start to caramelize (10-15 minutes)
- Add the chopped chiles to the skillet, and continue to cook the onions and chiles for a few more minutes until soft.
- Season mixture with a dash of kosher salt.
- Toast the buns and slice the fresh tomatoes.
- Place the cheeseburger on the bun and top with the onion/chile mixture, bacon and tomatoes. Spread mayo on the top bun and serve the burger hot with potato chips and a glass of wine!
Enjoy this burger with a cold bottle of Champagne, or something big and red like Zinfandel or Cabernet Franc.