Green Chile Burgers
This recipe highlights roasted and peeled New Mexico Hatch green chiles that were purchased from the Santa Fe Farmers Market. If you don't have access to Hatch green chiles, you could use Anaheim chiles or jalapeño chiles instead. The amount of chiles used is optional, keep it modest if you are sensitive to spice, or pile them on heavy if you are a chile lover!Serve your burgers in a variety of ways: traditional burger on a bun, as a protein on a healthy salad, as part of your breakfast along with eggs and black beans, in a quinoa bowl for lunch, and more.
Ingredients
Burger Ingredients
- 1 pound ground beef
- 2-3 tablespoon diced shallot (from 2 shallots)
- 1 tablespoon ground red chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon avocado oil
Hatch Green Chili Ingredients
- 1 cup chopped roasted and peeled Hatch green chiles (seeds in for spicier, seed removed for milder)
- ½ tablespoon avocado oil
- salt
- fresh cracked pepper
Instructions
- In a large bowl or on a sheet of parchment paper, combine the ground beef, shallots, red chile powder, salt, and pepper and mix gently but thoroughly. Divide into four equal portions and shape them into burger patties.
- Preheat a large, 12" skillet to medium high heat. Once the pan is hot, add the avocado oil to the pan and swirl to spread. Arrange the patties in a single layer and cook for 3-5 minutes on each side to desired temp.
- While the burgers are cooking, preheat a small, 8" skillet to medium heat. Once the pan is hot, add the avocado oil to the pan and swirl to coat. Add the green chiles and season with salt and pepper. Stir occasionally to heat the peppers through.
- When the burgers are finished cooking, transfer to a plate to let them rest and top with the green chiles.
Video
Notes
This recipe is for the burger only to allow for flexibility of preferred serving style and diet preferences. We do have a few serving suggestions to consider:
Served on a salad (as photographed) on top of arugula with sliced radishes, halved cherry tomatoes, alfalfa sprouts, sprouts, and a drizzle of Tajin Sour Cream dressing.
Served classic as a cheeseburger on top of a toasted brioche bun with melted cheese and arugula.
Served with black beans and scrambled eggs for a high-protein breakfast.
Served on a quinoa bowl, with arugula, avocado, halved cherry tomatoes, alfalfa sprouts, sprouts, and a drizzle of Tajin Sour Cream dressing.