Hatch chile burgers feature chopped Hatch chiles and tequila lime seasoning. This Hatch green chili recipe makes one of the most flavor-packed burgers ever!
Hatch Green Chile Season
It’s time to celebrate, because Hatch Green Chile Peppers have arrived.
The legend goes that in New Mexico green chile peppers go in everything: salsa, soup, salad, side dishes 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 making Hatch green chili recipes, it’s addicting! 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.
How to Make Hatch Green Chile Burgers
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.
And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.
Hatch Green Chile Burgers with Tequila Lime Seasoning
Ingredients
- 1 pound 80/20 blend ground beef
- 1 1/2 tablespoons tequila lime seasoning
- 3 hatch chile roasted, deseeded and deveined. Chopped
- Lettuce tomato, onion for garnish
- 3 hamburger buns
Instructions
- In a bowl combine ground beef, tequila lime seasoning and chopped hatch chile. Gently mix and form into three burger patties.
- Grill at 350 degrees for about 5 – 6 minutes per side.
Nutrition
Hatch Green Chile Burgers with Tequila Lime Seasoning…It’s What’s for Dinner.
That burger looks awesome, Lee Ann. Nice use of the Hatch Chiles. This was my first year playing around with them and I really enjoyed them. Got a bunch frozen for use throughout the year. Thanks for stopping by my site.
Thanks for stopping by Griffin. I’ve been hoarding Hatch Chiles for many years now. I can’t get enough. 🙂
Thanks for dropping by my kitchen. I dream of Whole Foods. Maybe someday one will come to El Paso. The nearest is Albuquerque, NM. I’ll be watching for your chile uses..
I’m making chicken and chile Flautas next.
Wishes for tasty dishes.
Linda
Thanks for stopping by Linda. I’m really looking forward to those Flautas.
I love chili peppers. You are right – they are fantastic in so many dishes. I can’t wait to see some of your other recipes, especially the Mac n Cheese. Great burger. Pinning this one! 🙂
Thanks for that Pin Julie.
Look at you rubbing your easy access to Hatch chiles! 😉
Those burgers and that rub sound stupendous, Lea Ann. That and a cold beer would make my Sunday afternoon.
You ain’t seen nothin yet. I’m liking that idea of a beer, if I weren’t such a wine-o
As you know, the Hatch Chilies don’t make it up here as far as I know, but I grow an entire bed of Anaheim peppers and roast them on my grill for eating and freezing. In August, chilies go on everything up here, too, but I have never put them INSIDE burgers . . . that will be changing. Great idea!
I really liked this burger. The chiles act as a tenderizer, kind of like zucchini in bread.
wow, this burger looks really good, nice and juicy and flavorful! love it!
The chiles really made it a treat. Thanks Paula
You are talking about my kind of chile. I have a new found respect for the populace that worship Elway. At least the ones that like green chile. New Hatch New Mexico chiles are very special and we always look forward to them coming to the stores. Some day we will make a pilgrimage to New Hatch New Mexico to the festival.
You crack me up with this Elway thing. Too funny. I bought another half bushel yesterday and stockpiling like a squirrel. I’d love to go to that festival also.
Love that burger. Also I must comment on your gorgeous photos! Each one of your last five blog posts (all I’ve looked at so far) are beautiful.
Thanks so much for that compliment on the photos Penny.
I’ve been reading so much about hatch green chiles lately but feel deprived that I’ve never seen nor eaten one of them! I’ll keep looking 🙂
My sympathies for your lack of Hatch chile. You’ll have to come to Colorado at the right time of year.
I’m in chile heaven here too. This burger looks so good. Not only because of the chiles, but the onions and tomatoes too. Love this time of year.
So far, I’ve frozen about a bushel. And feeling very smug.
I absolutely adore Hatch chiles…. and yes, they can go in everything!! Love this burger too… tons of great flavors in them!
Yay for Hatch Chiles. Love this time of year.
Gotta love a good burger with roasted chile — it’s the only way to eat a burger! Looks pretty darn fantastic. I’m salivating here 🙂
Thanks Yvette. I’ve not done it for years, but we used to grill hot dogs and then drape them with Hatch chiles after putting them on the bun. omg
“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.” Good plan because while the same varieties of veggies can be grown in many places, they will be different. For example only the low sulfur soil around Vidalia,Ga can grow the real deal. When I saw your pepper post on Facebook, I knew a blog would be along shortly – the burgers look awesome. Coming to you from the black hills.
Exactly Larry. Bob thought I was crazy for making a point to ask if they were grown in the valley in NM. And good to hear from you. I’m enjoying following along on your trip.
OMG! I ate these with her and they are totally yummy! I can’t wait to get my hatch!!
Thanks Heather. I’m making mac and cheese this weekend.
Gotta love green chiles, and the burger looks great! If anyone would prefer to support small local Colorado farmers and businesses rather than out-of-state corporations, we’re roasting fresh picked local green chiles at two different Tony’s Markets each weekend. 3 heat levels by the bushel, half bushel or freezer ready quarts. Get your green chile on!
I’ll be there Mick. Thanks for the heads up. Always prefer to support local.
I wish I had known that I could buy these already roasted at Whole Foods– that sounds great! I just came home this morning with hatch chiles from Costco. I don’t remember seeing them there before but might have missed them. Love how you used them. This is my first try cooking with them, looking forward to it!
Holly, Tony’s is roasting them also.
I love green chiles… in just about anything. These burgers would make a great meal.
Amen about those chiles Karen.
That sounds fantastic! Great recipe, perfect for a summer barbecue 🙂
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Happy Valley Chow