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Hatch Chili Burger with caper aioli

In the Southwest, late summer can only mean one thing, Hatch chilies. It seems as if almost every corner has a chili stand, where bushels and bushels of Anaheim chilies are being fire roasted. From mild to medium to hot, and for the not so timid, extra hot. The smell of chilies being roasted is unmistakable, and their flavor is fantastic. In that spirit, I created the Hatch chiliburger with caper aioli. The caper aioli, reminiscent of a vinaigrette, compliments the roasted flavor of the chilies, as well as helping to tone down the heat. I think you’ll like the combination.

Ingredients 

For the caper aioli;
4 garlic cloves, finely minced
1 teaspoon Kosher salt
1 teaspoon Grey Poupon Dijon mustard
2 egg yolks
1 Cup Colavita extra virgin olive oil
1 teaspoon fresh lemon juice
2 tablespoons capers, nonpareilles/drained and chopped
6 Anaheim chilies, roasted and peeled with stems and seeds removed, and cut in half lengthwise.
For the burgers;
1 1/2 lbs groung chuck
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Colavita extra virgin olive oil
1 tablespoon Grey Poupon Dijon mustard
1 cup fresh cilantro, chopped
vegetable oil, for brushing the grill rack
6 soft Kaiser rolls, split

Instructions 

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Keep the cooking grate off the grill during the preheating process. To make the caper aioli, remove skins from the garlic and finely mince on your cutting board with the salt. Place garlic and salt in a mixing bowl and whisk in the mustard and the egg yolks. Now, slowly drizzle half of the olive oil into your garlic mixture while whisking vigorously so that the oil emulsifies. At this point, add the lemon juice and then slowly add the remaining olive oil. Stir in the capers, cover and set aside. To make the peppers, wash them, and place them over your now hot coals or on the lava rocks in your gas grill. Turn them occasionally with BBQ tongs so that they char evenly. Remove your peppers with the tongs and place them carefully into a plastic bag and tie the bag closed. Once the peppers have cooled and the skins have loosened from the peppers, peel the peppers with your hands. Do not rinse them. Remove the stems, and cut them in half lengthwise and remove the seeds. Set the peppers aside. To make the burgers, place ground chuck in a mixing bowl. Add salt and pepper followed by the olive oil, mustard and cilantro. Mix these ingredients in by hand until just incorporated to help keep your patties light and tender. Divide the mixture into 6 equal portions, and form these portions into patties. By this time your fire should be ready, brush the grill rack with vegetable oil and place it back over the fire. Place the patties on the rack and cook, turning once, until done to preference, cooking 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grilling surface to toast lightly. Place the roasted chili halves in a crisscross pattern over each of your burgers. To assemble the burgers, generously spread caper aioli on each roll bottom followed by a burger patty with the chilies. Spoon another tablespoon of caper aioli over your burgers and garnish with remaining chopped cilantro. Makes 6 burgers Tim Whitledge, Parker, Colorado

Comments 

Thank you for the opportunity that you have given all of us to enter our recipes in the Build a Better Burger Contest. I truly feel that there are some great cooks in this great land, and I appreciate having the chance to represent Colorado in Napa Valley.