Go Back
hatch chile burger

Hatch Chile Burger

This is a great recipe for grilling season! The burger itself is relatively simple as it's really highlighting the flavor of the beef. We've also got tips on how to make the perfect burger patty and simple instructions for roasting Hatch chiles, making a delicious Hatch Cashew Crema for a little extra flare!
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 4 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

Hatch Chiles (can be made in advance)

  • 2 lbs Hatch Chiles* You can blister peppers many different ways, and they are all great depending on your personal preference. The objective is to create enough heat that the skin puffs up and blackens on all sides of the peppers, being rotated as this is achieved.

Hatch Chile Cashew Crema (can be made in advance)

  • 1 cup raw cashew pieces, soaked
  • 3/4 cup almond milk (homemade or store bought is fine - check labels for Whole30 compliant)
  • 1/3 cup fresh parsley, roughly chopped
  • 1/4 cup roasted, peeled, roughly chopped Hatch Chiles
  • 4 tbsp juice of 1 lemon
  • 1 tbsp olive oil
  • 1 clove garlic
  • 2 tsp kosher salt

Country Natural Beef Burgers

  • 2 lbs Butcher's Blend
  • 1/4 cup coconut aminos
  • 1 tsp onion powder
  • 12 leaves iceberg lettuce
  • 6 slices red onion
  • 6 slices tomato

Instructions
 

  • On a gas grill: If you can move the flame guards to expose the fire, do so. If you cannot, you can still blister the peppers on the grill. Preheat the grill with the burners on high, and place the whole peppers on the grates. Rotate the peppers as they blister and blacken. Remove once all sides are complete. In the oven: Preheat the oven using your broiler (top down heat). Set the timer for 1-2 minutes and check to ensure you rotate as the peppers blister and blacken.
  • Remove and store the peppers in a brown paper bag or glass container with a cover. Let them rest in the closed container for up to 3 hours. The residual steam will continue to cook the peppers while the blistered skin will separate from the meat of the pepper.
  • Peel the peppers, removing all the blistered skin, and as many seeds as possible and store in an airtight container in the fridge for up to a week or freeze a portion for easy repeat of these delicious burgers and crema!
  • Take 2 pounds of Butcher's Blend out of the fridge and rest on the counter for 15 minutes. Meanwhile, preheat the barbecue to 450 degrees. Ensure the grates are clean, and free of buildup.
  • In a large bowl add the Butcher's Blend, the coconut aminos and the onion powder. Mix until just combined, handling the meat as briefly as possible to ensure the best texture. Portion into 6 even size balls, and patty them up.
  • Flatten the beef ball, smooth the edges and press a generous divot into the center to ensure even cooking throughout.
  • Place burgers on a hot grill, close the top and cook for 4 minutes – flip the burgers and continue cooking until preferred temperature. The pictured burger is medium, which cooked approximately 4 minutes on the second side.
  • Compile the burger by laying one iceberg lettuce bun down, top with the tomato, onion, burger, a generous layer of Hatch Chile Cashew Crema, peeled or chopped roasted Hatch chiles, and the top layer of lettuce to complete the burger. It’ll be messy, flavorful, and delicious. Dig in! 

Notes

*The Hatch chiles are a very seasonal, delicious item and I recommend savoring the season if you can! During their peak season you can often find them being roasted at your local market which would significantly reduce your hands on cook time. You can substitute Anaheim peppers as well to reduce spice, or a jar of Hatch chiles to reduce hands on time.
Recipe in partnership with Cook by Color
cookbycolornutrition.com
instagram.com/cookbycolor