Our second burger episode was a monster of a hit!
Join us on a mouth-watering culinary journey as we cook up highly regarded burgers from every state in the US! In this episode, we explore the flavors of Arizona with the iconic Hatch Green Chile Burger from Rehab Burger Therapy. With fire-roasted chilies, a delicious chipotle aioli sauce, and perfectly smashed patties, this burger is a flavor explosion you won’t want to miss.
Hatch Green Chile Burger
Makes 4 burgers
2 lb. Ground Angus Chuck (I used aged ground beef)
1 cup diced fire roasted Hatch Green Chiles
8 slices of cheddar cheese
4 Hatch Green Chiles
Chipotle Aioli (recipe below)
Burger seasoning (Use your favorite kind. I use a mixture of salt, pepper, onion powder and garlic powder.)
4 brioche buns
Chipotle Aioli Ingredients:
1 clove garlic
¼ t kosher salt
½ cup mayonnaise
¼ t onion powder
1 t fresh lime juice
⅛ t cumin
1. Mince the garlic and add it along with the rest of the aioli ingredients to a bowl. Mix and refrigerate until ready to use.
2. Using a torch, broiler, grill or the flame from your gas stove, blister the skin of the whole hatch green chiles on all sides. Charring is fine because we will be removing the outer skin.
3. As soon as they are removed from the heat source, chuck those puppies into a ziplock bag, seal it and set the chiles aside for 10-15 minutes.
4. Once cooled, remove the stem, slit the chiles down the side so they can be laid out flat, remove the seeds and membranes be gently scraping with your knife. Flip the chiles over and remove the blistered/charred skin with your fingers (if the chile Gods are smiling down upon you) or by gently scraping them with your knife. Remove as much as you can while preserving the “meat” of the chiles. Don’t sweat it if you do not get every little bit of the outer skin removed.
5. Mix the diced hatch green chiles with the ground beef. Form the ground beef-chili mixture into eight 4 oz balls.
6. Place a tablespoon of Wagyu Beef tallow in the griddle. Spread out the melting tallow over the area you will be cooking on.
7. Get the chiles on the griddle along with the buns. Remove the buns once toasted.
8. Place the balls of ground beef on the griddle. After about 10 seconds, turn the ball over so the cooked area is pointing up. Smash the burger with a press or spatula.
9. Season the patty with a salt/pepper/onion powder/garlic powder mixture. When you see the edges of the patty begin to crisp, carefully scrape the patty off of the griddle with your spatula to preserve the incredible crust you have formed and flip the patty.
10. Place a slice of cheddar cheese on top of the patty and continue to cook until the cheese is well melted.
11. As burger is cooking place a good amount of the Chipotle Aioli on each bottom half of the buns.
12. Once the cheese is melted, top the burger patty with a roasted green chile, then top with a second patty. Transfer the patty-chile-patty to your bun. Serve and ENJOY!
Equipment used:
Blackstone Griddle
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