Hatch Green Chiles add just the right amount of spicy tex-mex flavor to this amazingly cheesy Hatch Green Chile Burger burger topped with avocado and caramelized onions. Yum!
No More Boring Lunches
I’m so tired of eating the same ol’ boring lunch!
I work from home, so I really don’t have any excuses for eating the same thing every day. (Though even when I worked in an office, I was guilty of eating the same 2 or 3 microwave meals day after day.)
One of my goals is to incorporate more fresh and in-season ingredients in our meals, and this goes for my lunches too.
The easiest way I have found to make sure I am not eating the same ol’ boring salad or sandwich for lunch is to plan ahead when cooking dinner and increase the servings in the meal I’m cooking.
The trick is, once the cooking is done, to immediately portion out my lunch serving and pack it away. Hiding it under the lettuce and broccoli at the back of the fridge. (Out of sight from the hubby and always famished teenagers, lol.)
August is Hatch Chile Month!
Since it’s Hatch chile season right now, (August and September in Austin, Texas, everywhere you go- it’s all about the hatch chile.) I wanted to come up with a yummy new burger recipe that included the Hatch Chiles and a few other fresh ingredients.
I was shopping at our local grocery store a few weeks ago and they happened to be roasting fresh hatch chiles on site! (I was really kind of neat to watch, they had a huge spinning “cage” so the chiles were turning over and over and roasting evenly.)
After watching the process, I had to grab a couple of containers of the already roasted chilies. We’ve been indulging in all sorts of green chile dishes ever since.
How to Roast Your Own Hatch Chiles (or any pepper)
If you can’t find already roasted chilies, it’s super easy to roast your own!
My favorite method is to roast the chiles (or any type of pepper) over an open flame on my gas stove: Just hold the pepper over the flame with a pair of metal tongs until the skin starts to blister and turn black.
If you don’t have a gas stove, you can roast them on a baking pan in the oven at 425 F for about 20 minutes. Flip the peppers over halfway through the cooking time.
To peel the roasted chile pepper, place the steaming hot pepper in a zip lock bag and seal for about 5 minutes. The steam from the peppers will make the blackened skin, peel right off.
Hatch Green Chile Burgers with Cheddar Cheese, Caramelized Onions and Avocado:
Tip: If Hatch chiles are no longer in season, it’s no big deal! You can swap out fresh roasted hatch chiles with a jar of roasted chiles or a can of diced green chiles. Your burger will still be awesome!
I diced our chilies in a little hand chopper:
This is an excellent recipe to double. The burgers easily store in the fridge for a day or two. Great for lunches or even shape your patties smaller for sliders.
Hatch Green Chiles add just the right amount of spicy tex-mex flavor to this amazing cheesy burger topped with avocado and caramelized onions.
- 1 lb of ground beef (whatever leanness you prefer)
- 1/4 cup of bread crumbs or oatmeal (I always use oatmeal)
- 1 tsp cumin
- 1 tsp garlic
- 1/4 tsp each salt and pepper
- 1 egg
- 3 to 4 roasted green chiles, seeds removed, diced fine (about 1/2 cup diced – use more if you like)
- Sargento sliced Cheddar Cheese
- 1 onion
- olive oil
- salt and pepper
- 2 teaspoons sugar (for quick caramelization method)
- 1 to 2 avocados
- optional: any other burger toppings you love
- Combine beef, bread crumbs/oatmeal, cumin, garlic, egg, salt, pepper and chiles in a large bowl. Use your hands and mix until well combined.
- Form into uniform patties.
- Grill burgers over direct high heat for 7 to 10 minutes depending on how well done you like your burgers. (You can also cook them on your stove top using a grill pan – over medium heat for about 10 minutes.)
- Remove patties from heat and top with sliced Cheddar Cheese.
Meanwhile, for the onions:
- Coat a large skillet with olive oil. (Use a cast-iron pan for the best caramelization.)
- Heat the olive oil over medium-high heat. Add the onions and 1/4 tsp of salt and pepper. Cook, stirring constantly until the onions begin to soften, about 5 minutes.
- Stir the sugar into the onions and continue cooking, stirring frequently, until the onions are golden brown, about 20 minutes
Assemble your Burger
- Assemble burgers, piling the avocado and a heaping tablespoon of the caramelized onions on top of the cheddar cheese. (Plus any additional burger toppings you like.)
We sure did!
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.