Sometimes I’m at a loss for dinner. Last night, my husband suggested burgers. We don’t make them often but it’s his birthday meal of choice every year. The quest for the best burger in town, we call it. They’re never at the top of my list but if you make it spicy, I’ll eat almost anything!
Central Market and Whole Foods have Hatch Chile “festivals” late each summer. Now, that is something at the top of my list! When you arrive, the smell of fire-roasting chilies permeates the parking lot. Yum! Central Market even makes their own Hatch Chile Tortilla Chips, like gourmet Doritos but MUCH better. I picked up roasted Hatch Chiles at the store this week and hadn’t done anything with them, so this was the perfect opportunity.
- 3 lbs of 90%/10% ground beef
- 4 tbs Worchester Sauce
- 2 tsp garlic salt
- 2 tsp onion powder
- 2 tsp cayenne pepper
- 2 tps crushed red pepper flakes
- 6 turns of the black pepper grinder (sorry, not very technical, I know)
- 1 tsp sea salt
- ¼ cup finely chopped red onion
- 1 tsp fresh minced garlic (from the jar is fine!)
- Hamburger buns of choice (We love Udi's Whole Grain and Local Oven Hamburger Buns)
- Roasted Hatch Chiles
- Cheddar Cheese
- Fresh Guacamole
- Preheat your grill to 350 degrees. We prefer the Green Egg.
- Place ground beef in a large bowl and all the spice ingredients on top.
- Combine using your hands to work them in to the meat being careful to not knead it too much or the burgers will be tough.
- Pat into six equal sized patties.
- Cook for 20 minutes adding a slice of cheddar for the last 2 minutes.
- Toast your bun for 3 minutes on the grill.
- Top the bun with burger, generous dollop of guacamole and slices of chiles.
Tools and ingredients used:
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