The following recipe and photography is courtesy of Graham Russell and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I’ve been trying to hatch a plan for the perfect summer burger and I think I’ve finally figured it out. Stuff it with the mythical Hatch Chile, top it with roasted corn salsa and cool it all down with a roasted Hatch mayo. Sounds like a summer slam dunk, if I do say so myself.
If you haven’t heard about Hatch Chiles, you’ve probably been living under a rock or hibernating. Whichever one it is, I won’t judge you! They are a chile pepper grown in Hatch Valley, New Mexico and they have a short season. This is why it is very common to see people roasting them in large batches and freezing for later use. Once you try them you will want to do the same thing. They are delicious and you’ll miss them when they are gone, so stock up!
Lucky for you, you can find these fan-favorite peppers at Heinen’s! They have three varieties to choose from and each one brings a different level of heat and unique flavor to any dish you cook. The extra hot variety is my personal favorite, but the mild will be loved by everyone in your pack!
I’m hungry. We’ve got burgers to make, let’s get to it!
- Cook time:
- Prep time:
- Total time:
For the Hatch Chile Burger
- 1 lb. ground beef
- 4 Hatch Chiles, roasted
- 1/3 cup cotija cheese
- 4 hamburger buns
- Salt and pepper, to taste
For the Roasted Corn Salsa
- 3 ears of corn
- 1/2 red onion
- 1 bell pepper
- 10 cherry tomatoes, quartered
- Juice of 1/4 of a lime
- 1 tsp. salt
For the Hatch Chile Garlic Mayo
- 2 roasted Hatch Chiles, roasted, seeded and skins removed
- 5 cloves roasted garlic
- 1/2 cup mayo
- 1 tsp. lime juice
- Roast the Hatch Chiles. I prefer leaving them on a hot grill until blistered. I will then cover them in a bowl until the skins nearly fall off. The charcoal adds great smoky flavor to the chiles.
- While the chiles are roasting, throw on the whole corn cobs, onion and bell pepper. The salsa is best prepared in advance.
- Continue cooking the veggies until they are roasted. Remove and allow to cool. Dice the pepper, onion and tomato and remove the corn from the cob. Mix well.
- Add the salt and lime juice. Mix well and place in the fridge until ready to serve.
- Add all of the Roasted Hatch Chile Garlic Mayo ingredients to a bowl and mix well. Place in the fridge to allow all the flavors to mingle. This is great for anything you make; dare I say it’s… Awesome Sauce.
- In a large mix bowl, add the ground beef, diced Hatch Chiles and cotija cheese. Mix until well incorporated, but do not over mix! If you over work the mixture it will become dense and the burger will not have a good bite.
- Divide the mixture into four equal portions. Form into patties that are just a bit bigger than the buns. The patties will shrink while cooking and this will ensure a great burger-to-bun ratio!
- Once the grill or skillet has come to a medium-high temperature, add the burgers. Allow them to cook for five minutes before flipping.
- Once flipped, let them cook for three more minutes. If you want to add any cheese, now is the time! Cook for another 2 minutes or until the cheese is melted.
- Now it’s time assemble the burgers! Place a spoonful of the mayo on a toasted bun followed by the juicy burger. Top with a heaping spoonful of the roasted corn salsa.
That’s it! I bet you can’t eat just one!