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It’s Hatch Chile season in New Mexico. And customers at Mí Día from Scratch — a restaurant with locations in in Grapevine, Plano and Flower Mound, Texas that specialize in Santa Fe cuisine — are reaping the delicious benefits thanks to a special, limited-time Hatch Chile Menu from Founder and Chef Gabriel DeLeon.
The menu features Pork Carnitas Hatch Enchiladas, 18-hour sous vide pork carnitas and Hatch green chiles, topped with cheese, New Mexico green chile sauce and Hatch green chiles; the Hatch Burger, a juicy Wagyu-chorizo patty layered with green Hatch Chile sauce, fried quail eggs, and cheese on a brioche bun; the Mar Y Tierra, a wood-grilled, 28 day-aged skirt steak topped with a Hatch Chile stuffed with fresh shrimp, salmon, sea bass, and creamy Jack cheese; Fried Chicken Hatch Tacos, soft flour tortillas filled with crispy fried chicken then topped with Hatch Chile queso, pickled onions, and Fresno chiles on soft flour tortillas; and New Mexico Sopapillas stuffed with ground beef, topped with lettuce, tomato, cheese, green chile hatch sauces; and Hatch Chile Queso — all made from scratch.
“We do a Hatch Chile menu every year,” Chef Gabriel says. “It's the season a lot of our guests look forward to. Each year, our Pork Carnitas Hatch Enchiladas and Fried Chicken Hatch Tacos are our best sellers. This year, our newest item, New Mexico Sopapillas, has been a popular seller.”
Hatch Burger
Recipe by Chef Gabriel DeLeon, Mí Día from Scratch; photo by Annie Chu, Endicott PR
Makes 4 – 5 patties
4 brioche buns
Hatch Burger
1½ lbs. ground beef 80/20
1½ t. olive oil
8 oz. cooked chorizo, cooled & fat rendered
8 oz. fresh hatch chiles
American cheese
1 egg or 2 quail eggs
Queso sauce (optional)
¾ t. salt
Fresh pepper, to taste
Olive oil as needed
Prepare a hot grill and roast hatch chiles until black and blistered. Rinse chiles under cold water to remove skin and seeds. Dice ½- inch and store.
In a large bowl, mix ground beef, chorizo, salt and pepper. Try not to over mix. Prepare 7-ounce portions, and a hot pan or grill. Cook burgers to medium. Melt 2 slices of cheese. Prepare egg in sauté pan sunny side up, and season with ¼ teaspoon salt.
To assemble burger: Place 2 tablespoons of queso on bottom bun, top with beef patty, hatch chiles and egg.