Down the Hatch Chile Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

This is a Tex-New-Mex burger, inspired by the delicious, traditional ingredients from my region of the country.


Smoky Lime Mayonnaise:
3/4 cup mayonnaise
2 teaspoons fresh lime juice
4 dashes Tabasco Chipotle Pepper Sauce, or to taste
2 cloves garlic, minced
Salt and pepper to taste

6 hatch chiles
1 tablespoon vegetable oil
1 pound ground chuck
1 pound ground sirloin
2 cloves garlic, minced
1 tablespoon chopped fresh Mexican Oregano, or 1 teaspoon dried
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
2 teaspoons salt, divided
1 teaspoon black pepper, divided

Vegetable oil, for brushing on grill rack, patties and buns
3 cups shredded Quesadilla Cheese
6 soft burger rolls, split

Fried Hatch Chiles and Onions:
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
3 cups vegetable oil
1 large sweet onion, such as Texas 1015, peeled and sliced 1/4 inch thin, separated into rings

1 1/2 cups cool, shredded lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Smoky Lime Mayonnaise, combine mayonnaise, lime juice, pepper sauce and garlic in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to assemble.

To roast chiles, rub evenly with 1 tablespoon oil. Place on the grill. Cook and turn, using tongs, until skin is charred. Place chiles in a paper bag, seal and let sit 20 minutes. Remove skin, stem and seeds. Finely chop 3 of the chiles. Cut remaining 3 chiles into 1/3-inch rings and set aside.

To make patties, gently combine chopped chiles with chuck, sirloin, garlic, oregano, cilantro, cumin, salt and pepper. Form into patties. Press slight indention in centers about the size of a quarter.

Brush the grill rack, patties, and cut sides of the buns with oil. Place the patties on the rack, cover and grill about 4 or 5 minutes on each side for medium, or until desired doneness. During the last 3 minutes of grilling, top patties evenly with cheese to allow to melt. During the last 2 minutes of grilling, lightly toast the buns by placing the cut sides down on the outer edges of the grill rack. Set patties and buns aside separately, covering to keep warm.

To cook the peppers and onions, heat grill to high. In a shallow dish, combine flour, salt and pepper. Heat 3 cups vegetable oil in a large, fireproof skillet until 350 degrees F. Lightly dust sliced chiles and onions with flour, shaking off excess. Place in hot oil in batches and fry until golden brown, 1 to 2 minutes per side. Transfer to paper towels.

To assemble the burgers, spread both sides of rolls with mayonnaise. Sprinkle shredded lettuce on roll bottoms; top with patties, cheese side up. Pile on fried chiles and onions. Add roll tops and serve.

Serves 6