Hatch Chile Popper Burgers

Let’s get real, I love a cheat day. Cheat meal… cheat week. When I am looking for the perfect way to indulge, it normally comes between two buns and is stacked to the high heavens. Dreaming of what would make for the perfect ‘treat yourself’ recipe during Hatch Chile Pepper season made it even more fun. The Hatch Chile Pepper is well known and loved where I live in Texas. In fact, the New Mexico Tourism Department certified the Hatch Chile Festival at Central Market (my local grocer) as the most authentic Hatch festival outside of New Mexico. So yeah, it’s a thing!

I’ve gone into my crazy mind and created this delicious rendition on the pepper popper and made it an undeniably tasty addition to my menu throughout this Hatch season. Combining the pepper poppers with my favorite guilty pleasure burger means a definite win in my book. I hope you’ll give these a go and enjoy them. Happy eating!

Hatch Chile Popper Burgers

For the Hatch Poppers:

• 1 egg beaten
• 2/3 cup almond flour
• 1/2 cup cassava flour
• 2 tbsp tapioca flour
• 3/4 teaspoon salt
• 1/4 tsp. Onion powder
• 1 tsp. Paprika
• 1/2 tsp. Garlic powder
• 1/2 tsp. pepper
• 1 Container roasted hatch chiles
• 1 Container kite hill cream cheese

1. Carefully remove the peppers from their packaging and place on a plate. Use paper towel to dry any excess moisture.
2. Place cream cheese, hot sauce, salt, pepper and garlic powder in mixing bowl and combine.
3. Lay peppers flat on a cutting board and using a spoon, carefully take a scoop of cream cheese mixture and place at larger end of the pepper. 
4. Roll the pepper tightly and using a toothpick, secure the pepper before breading.
5. Beat a large egg and place into a shallow bowl or plate.
6. Place almond, tapioca and cassava flours into a shallow bowl along with garlic powder, paprika, onion powder, salt and pepper.
7. Heat a shallow pool of avocado (or olive) oil in medium pan until hot and shimmery but before smoking.
8. Take rolled peppers and using one hand place into egg, then using the other hand roll into the flour making sure to coat completely.
9. Drop the peppers into the oil and let fry in pan for 1-2 minutes on each side then remove and place on paper towel-lined plate. Careful! These are hot.

For the burgers:

• 2 lb lean ground beef (makes for Texas-sized patties)
• Salt and pepper
• 1/2 tbsp garlic powder
• 1 tbsp hatch pepper juices (trust me!)

1. Mix all ingredients together and form 4 patties (or 6 smaller patties for double burgers, no shame.)
2. Lightly coat a large grill pan or grill with olive oil and bring to a medium high heat.
3. Place burgers on grill and cook to preferred doneness. Mine go for 10-15 min when the pan/grill is nice and hot.
4. Remove burgers and set aside to rest while the burger is built.

Tip: I build my burgers high and then love to “smash” them down before eating. Feel free to build yours however you’d like and don’t forget a napkin!