If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: As Hatch Chile season gets underway, warm up with this red Hatch Chile chicken burger which takes advantage of ground chile powder and Not Ketchup for an extra boost of flavor. I've included a quick corn salsa as a topping, but they're also great topped with a mix of cantaloupe, jalapeño and mint. —dailywaffle
Red Hatch Chile Chicken Burgers
- 1 pound ground chicken (thighs preferred)
- 1/4 cup finely diced red bell pepper
- 1/4 cup roughly chopped cilantro
- 3 tablespoons dried bread crumbs (fine)
- 1 teaspoon HOT Hatch Chile powder
- 1 teaspoon MILD Hatch Chile powder
- 2 tablespoons Tangerine Hatch Chile Not Ketchup
- 1 teaspoon ground cumin
- 1 clove garlic, grated on a microplane
- 1 green onion, white and green parts, minced
- 1 package hamburger buns
- olive oil
- 1 ear of corn, kernels removed
- 1/2 cucumber, peeled and finely diced
- 1 Roma tomato, cored and finely diced
- 1/2 jalapeno, seeded and deveined, minced
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon olive oil
- 1 pinch kosher salt
- 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.
- To make the salsa, combine all ingredients in a medium bowl.