I've always wondered what the famous (at least to me) Hatch chiles are like ever since I read about Green Chile Cheeseburgers in Santa Fe and I've been jonesing for one since.
Hatch Chiles are a semi-hot New Mexico green chile (Anaheim style) grown in (of course) Hatch, New Mexico. Although I'm sure there's a certain amount of marketing hype just the photos of rotating cages of chiles slowly fire roasting had me salivating and when I walked into Whole Foods today and saw piles of fresh Hatch Chiles for sale I had to buy a bunch to take home and make my own Chile Cheese Burgers.
Over the years I've found frozen Hatch Chiles when I traveled in the U.S. but they're always kind of soggy and lacking in flavour so I was stoked to find the real thing here in a fresh version!
I got home and immediately turned on my trusty Weber Q and roasted the peppers followed by throwing a couple of burgers on. I skinned and seeded the peppers (very easy as the skin just falls off), coarse chopped them and threw them into a pan with some fried onions. Hatch Chiles come in a number of varieties and can range from mild to quite spicy so I rolled the dice and didn't try them until I put the burgers together with classic cheddar.
The result? A good cheeseburger with a mild to medium amount of heat. I was hoping for some serious bite so next time I'll leave the seeds in when I chop them up. In order to get the full effect I'd put in two medium size peppers per burger as they cook down on the grill.
For now I've saved myself the price of a ticket to New Mexico as I seriously thought about checking out the Hatch Chile Festival which is coming up soon.
Next up: Chocolate chile cookies and/or brownies! I tried the brownies once with frozen chiles and they were disgusting so this'll be the final test.
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