When I expressed my jealousy over Brittanie from Three Diets One Dinner's easy access to Hatch Green Chiles, she graciously offered to send me a few! She used them to make these tasty looking Hatch Chile Meatballs.
|Hiking in Sedona on New Year's Day!|
Now that my idea of food has changed so drastically, I was ready to give green chile burgers another try. This time, though, I topped each of the burgers with diced, roasted green chiles and a fried egg. We served these burgers with a small salad and sliced avocado. It was delicious! If you love the flavors of the Southwest as much as we do, you should definitely try these out.
FYI - I was nice enough to return Brittanie's favor - I mailed her a bottle of Southern Indiana Maple Syrup. She will be posting a recipe made with the maple syrup...I can't wait to see what she comes up with! Our little food swap was so much fun!
Time: 50 minutes
6 Hatch Green Chiles
1 lb ground beef
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp paprika
Red pepper flakes, to taste
Salt and pepper, to taste
1 tsp olive oil
Preheat oven to broil.
Place chiles on a baking sheet, broil for 12 minutes, turning halfway through. Peppers should be starting to blacken and blister. Remove from oven, let cool enough to handle and remove stems (if heat isn't your thing, you can also remove the seeds).
Add chiles to food processor and pulse until finely chopped. Set aside.
Mix ground beef and all spices in a large bowl. Using your hands, mix the spices in with the ground beef.
Form the beef into four patties.
Heat a grill pan over medium heat. Once hot, place burgers on the grill pan and cook for ten minutes, flipping after five minutes.
While burgers are cooking, heat a skillet over medium heat and coat with olive oil. Crack eggs onto skillet, two at a time so they don't touch. Cook until yolks are firm, but runny on the inside, about five minutes.
Top each burger with a spoonful of the green chiles and a fried egg.