It’s time to celebrate, Hatch Green Chile Peppers have arrived. The legend goes that in New Mexico green chile peppers go in everything: salsa, soup, salad, sidedishes and main dishes. And with my love of these green chiles, I’m already planning my first batch of Green Chile, some Hatch Mac n’ Cheese, and a Colorado Burrito. Once you start, it’s addicting and first up are these Hatch Green Chile Burgers with Tequila Lime Seasoning.
Last weekend as I pulled into Whole Food’s parking lot, I was elated to see that big black roaster churning with aromatic Hatch chiles. I couldn’t wait to get my hands on a bag. Yesterday I bought a half bushel and have tidy little baggies full of roasted green chiles in the freezer to use all Winter long. You can purchase Hatch chile seeds and grow them anywhere, but I’m a purist and like to make sure my stash was grown in the Land of Enchantment. And this gringo buys them medium or hot. The flavor is outstanding. If you want you can remove the veins to calm down the heat, but the seeds are heatless.
The seasoning I used for the burgers, which I think is outstanding, comes from Bill Baron’s. I picked it up at Whole Foods.
Baron’s website instructed to use 1 1/2 tablespoon per pound of beef. In a bowl I combined the seasoning, 80/20 grass fed ground beef, one teaspoon of olive oil and three chopped Hatch green chiles. For the chiles, I cut off the tops and scraped off most of the blackened skin. Leave a little bit of the charred pieces to add a smoky flavor to the burgers. Never, and I mean never, run peppers under the faucet. You rinse away the smoky flavor.
I used three chiles for this recipe. One per burger, each burger being 1/3 pound. After grilling, I topped the burgers with a sliced Vidalia onion, sliced fresh tomatoes and a leaf of red leaf lettuce from my garden, and a smear of mayonnaise. These burgers were loaded with Southwestern flavor. I hope you give them a try.
Hatch Green Chile Burgers with Tequila Lime Seasoning…It’s What’s for Dinner.