One of the coolest things about being a blogger is that companies send you all kinds of cool stuff. I have a strict policy that I won't write about something unless I think it's really, actually cool (I don't want to suggest you try something unless I genuinely like it), so I find myself saying "no, thanks," a lot. Meal replacement bars? Sorry, I don't write about that here. Prepared salad dressing? Pretty sure I have belligerantly railed against such preservative-filled grossness in the past. No thank you. Microwaveable frozen dishes? This is a recipe blog and I feel confident that nobody wants to read about how I used a fork to poke holes in plastic wrap and waited 4 1/2 minutes to eat some re-heated frozen lasagna.
But every now and then a company reaches out and I am reminded of how awesome this aspect of blogging is. One such email was from none other than the Tourism Department of the City of Santa Fe. They were wondering if I might like some free green Hatch chilies to cook with?
Why yes. Yes, I would
I actually first fell in love with green Hatch chilies in 2012, when Evan and I spent a romantic week in New Mexico. They're medium-spicy with just hint of sweetness, and they get roasted to bring out a lovely smoky flavor. They can be found in every New Mexican restaurant, especially in omnipresent green chile stew.
Also popular in New Mexico is the green chile burger, often topped with cheese. There are several variations of it, some including bacon, pickled jalapeños, and caramelized onions. I'm a big fan, so I decided to make my own version
Instead of topping the burger with green chiles, I found that infusing the meat with chopped Hatch chilies, a healthy dose of garlic, and a little red onion was the best way to get intense flavor throughout the burger (and it also means that you don't have to worry about toppings slipping off or squishing out and overloading the bun).
If, of course, you can't get Hatch chiies where you live, any other roasted green medium-heat pepper will work just fine. You can even make this with canned roasted jalapeños. Lucky me though, I had the real thing.
I kept my meat mix simple, so as to really focus on the chile flavor. Just a little garlic, onions, salt and pepper got added to the ground beef.
I like my burger patties on the round, thick end of the spectrum for maximum juiciness, rather than flat and thin. Go with whatever you like.
This was our first grill night of the season. The smells and sounds were unbelievable.
After about 4 minutes, I gave them a flip.
And served them topped with some homemade guacamole, alongside some oven sweet potato fries and kale salad with a perky apple cider vinaigrette.
Hello there, grill season. I am so, so ready for you.
- 3 large roasted green chiles (preferably Hatch), chopped (1/2 cup, with seeds) $3
- 2 tablespoons chopped red onion (about 1/8 medium onion) $0.50 for a whole onion
- 2 cloves garlic, chopped Pantry
- 1 pound ground beef (80/20 or 85/15) $4.50
- 1/2 teaspoon salt Pantry
- 1/2 teaspoon ground black pepper Pantry
- fresh guacamole Optional
Recipe Serves 4
- Combine all ingredients in a bowl.
- Form into 1/4 pound patties (I prefer them round and thick as opposed to flat and thin).
- Lightly grease a grill or cast iron pan and heat to medium-high.
- Grill for 4-5 minutes per side until slightly charred on the outside and cooked mostly through.
- Serve topped with the guacamole if using, either plain or on a toasted bun.