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
ground chicken (thighs preferred)
finely diced red bell pepper
roughly chopped cilantro
dried bread crumbs (fine)
HOT Hatch Chile powder
MILD Hatch Chile powder
Tangerine Hatch Chile Not Ketchup
clove garlic, grated on a microplane
green onion, white and green parts, minced
package hamburger buns
ear of corn, kernels removed
cucumber, peeled and finely diced
Roma tomato, cored and finely diced
jalapeno, seeded and deveined, minced
seasoned rice vinegar
In This Recipe
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.