Roasted Hatch Chile Burger — The Broken Bread

Burgers are a beautiful thing, aren’t they? Most days I’m pretty sure I could eat burgers for the rest of my life—I mean, if I had to. I think that one of my favorite things about burgers is that they don't really require much work to taste great; one just needs the right ingredients.

For the most part this burger is pretty straight forward, but there's one part about it that's very special: roasted hatch chile peppers. These glorious peppers are in season right now and they make a wonderful addition to a classic burger. Roasting them is really where their flavor emerges, and the result is a burger whose every bite is packed with the perfect amount of spicy deliciousness.

Now, I have to warn you—these pepper are spicy, so when you are peeling off the skins and removing the seeds I highly recommend two things: wear gloves if possible, and don’t touch any part of your face one you’ve started handling them. Besides that, you’re only about 6 minutes away from roasting a batch of these lovely peppers right at home.

Since this burger packs a bit of heat, I paired it with La Crema's lovely 2014 Willamette Valley Pinot Noir. It's berry undertones come alongside and generously complement the flavor profile of this burger. Make sure to head over to La Crema's site to get the full recipe for this burger.

Roasted hatch chili pepper

4-5 medium hatch chilies

Equipment: Baking sheet, plastic gloves if available.

Turn the broiler on to high, wish rack set to the highest position.

Wash the hatch peppers, pat dry, and scatter onto a baking sheet.

Place the sheet under the broiler and leave the chilis there for about three minutes, or until blistered and charred. Remove the tray from the oven and using a pair of tongs, or spatula, flip the chilis over and place back in the oven. Allow the other side of the chilies to blister, then remove from oven.

Place the freshly blistered peppers into a medium bowl, placing a few paper towels, or a rag to cover. Place a large dish over the top of the napkin and let the chilies steam for 15 minutes.

Remove the chilies from the bowl and carefully begin to remove their skin, followed by their seeds. Cut the remaining pieces of the chili into strip and place in a small bowl until ready to use.

Click here to get the rest of the recipe.

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And one last thing—here are some tips to ensure a delicious burger:

Use the best quality meat you can get you hands on. Since this is essentially what the burger is all about you might as well get some delicious fresh beef. I recommend getting 80% lean 20% fat. It’s that 20% percent that will guarantee you a tasty burger.
Make that special sauce at home. You don’t need a lot of ingredients to make a killer sauce. Find me go-to sauce recipe here.
Keep the extra ingredients simple. I have to have cheese on my burger, other than that I might toss in a slice of avocado, or some roasted chilies, but sometimes I find that simplicity is best when it comes to a burger.
Lastly, get your hand on a either a potato or brioche bun. I personally stick to the potato bun, but either of these options will be the perfect bookends to that juicy piece of beef.