Oh.My.God. These burgers. Seriously. I couldn’t even try to start this post off with any witty banter, because all I can think about is this amazing burger.
Sure, I could tell you about my 2 mile run this morning, my crazy shin splints, or the fun day of tailgating that awaits me, but noooooo, I had to just jump right in and tell you that I have yet another reason to love Shawnda. As if I needed another one, right? I have been newly introduced to Hatch Chiles this year, thanks to the awesome ladies on the cooking board I am a part of, and as soon as Shawnda posted this burger (shortly after this Frito Pie Burger – which is so insanely perfect for me it’s scary) I knew I would have to try it before Hatch season had passed!
I find some sort of odd pleasure in roasting peppers, so that was a plus in itself. And then…oh boy, THEN I got to make some homemade Hatch Queso!!! Can you say, Diet Crasher?!?! Sheesh. However, this was my dinner before going to run 2 miles the next morning, if that helps at all? No? Damn. Oh well. It was worth every cheesy calorie. Hands down, one of the best burgers I have EVER had. And I’ve had my share of burgers.
If Hatch Chiles are still in season, or just showing up in your part of the world, you need to experience this burger…like, now. TRUST ME PEOPLE!! And then, you need to check out Shawnda’s blog so you can fall in love with her, too. Just sayin’. Homegirl has some badass stuff.
Stuffed Hatch Chile Cheeseburgers
Source: Confections of a Foodie Bride
- 1 lb lean ground sirloin
- Salt and Pepper, to taste
- 2 Tbsp Worcestershire
- 1 roasted hatch chile, chopped (stems and seed removed)
- 6 Tbsp grated Monterrey Jack cheese
- Burger buns
- Mayo, Miracle Whip, or Mustard
- 1 Avocado, sliced
- 1/2 cup Hatch chile con queso
- Heat grill, skillet, or grill-pan to medium-high heat. Lightly oil or spray cooking spray on your cooking surface.
- Season the ground sirloin with salt, pepper, and Worcestershire, to taste. I like a lot of Worcestershire, but start with 2 tablespoons and add more if you’d like.
- Divide ground beef into six equal portions, and flatten out into equal-sized patties.
- In the center of 3 of the patties, place 2 tablespoons of cheese, 1/3 of the chiles, and then top with a second patty.
- Pinch the edges of the patties to seal and then squish into a uniform burger patty.
- Cook for 4-5 minutes each side, until cooked to desired doneness. (Meanwhile, make the queso, per the recipe linked above.)
- To build your burger, spread your condiment of choice on the bottom bun (I used light miracle whip), top with a burger patty, then avocado slices, and a spoonful of queso. Be prepared to be amazed.