When it comes to chiles, “Red or Green?” doesn’t have to black and white. There’s really no bad answer. With Hatch Chile season just getting underway, green will be your first thought. Roasters are being fired up across the country and it’s time to order up a case of fresh green chiles to squirrel away for the winter.
But if that supply runs out, it’s red hatch chiles – either ground or dried whole chiles – that are going to get you through until next season. To prove it, I’ve got a grilled chicken burger with Melissa’s Produce Hatch Chile powder and Tangerine Hatch Chile Not Ketchup that’ll take you through the summer and get you your Hatch fix year-round. (Thanks, Melissa’s Produce for the samples!)
The question is, when there’s so much flavor going on in the patty, what do you top these burgers with? Go basic with just lettuce and tomato, or take advantage of what summer gave you with sweet or savory salsas. Throw together a corn salsa or a simple mix of cantaloupe, mint, and lime juice. Is it messy? Heck, yes. Is it delicious? Oh, yeah.
Melissa’s Produce is doing chile roasting events across the country starting this weekend. Check out the full list of roasting events for stores and dates in your area. For more Hatch Chile deliciousness, visit Hatch Chile Time!!
Red Hatch Chile Chicken BurgersPrint Recipe
- ~1 lb ground chicken (thighs preferred)
- ¼ c. finely diced red bell pepper
- ¼ c. roughly chopped cilantro
- 3 T. dried bread crumbs (fine)
- 1 t. Melissa’s HOT hatch chile powder
- 1 t. Melissa’s MILD hatch chile powder
- 2 T. Tangerine Hatch Chile Not Ketchup
- 1 t. ground cumin
To make the burgers, combine all ingredients - ground chicken through green onion, in a medium bowl, mixing until evenly distributed.
Line a small sheet pan or plate with parchment paper and set aside.
Divide meat mixture into 4 equal parts and form into a patties. Freeze for 5-7 minutes to firm up the patties. This is key to getting them on the grill without falling apart. The meat mixture can be stretched to serve 6, just make thinner patties.
Brush the patties with olive oil and place oil side down on the grates. Brush the top with more olive oil. Grill over high heat for 4-5 minutes on the first side, 2-3 on the second side. Patties should register at least 165F.
Serve on hamburger buns with toppings of your choice.