Hatch Chile Burger
Recipe by Chef Gabriel DeLeon, Mí Día from Scratch; photo by Annie Chu, Endicott PR
Makes 4 – 5 patties
4 brioche buns
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.