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.
- 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
- 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.
Hatch Green Chile Burgers with Tequila Lime Seasoning…It’s What’s for Dinner.