RECIPES: Recipe Details

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ROASTED HATCH CHILI BURGERS with AVOCADO SPREAD and ZUCCHINI RIBBON SALAD

In August of every year Texans celebrate the Hatch chili harvest in New Mexico. Many grocery stores will roast the chilis for customers on the spot and people get creative making hatch chili brownies, hatch chili cobblers, etc. We just cannot get enough of it! So I recently went to a restaurant and ordered Hatch Chili Burger, expecting the burger to burst with chopped Hatch chilis. To my great disappointment the burger was a regular burger and only the sauce had hatch chilis in them! I was so upset, that I went to the grocery store right away and bought all my ingredients to make a "Real" Hatch chili burger! Oh my, this tastes real hot and is so good!

Ingredients 

8 large New Mexico Hatch Chili peppers( Anaheim peppers)
2 tablespoon SUTTER HOME SAUVIGNON BLANC
6 tablespoon mole paste from a jar
1 tablespoon grated garlic cloves
2 tablespoon finely chopped cilantro leaves + 1/2 cup
2 teaspoon + 1/2 teaspoon cumin powder
2 teaspoon + 1 tablespoon +1/2 teaspoon sugar
2 teaspoon + 1 1/2 teaspoon + 1/2 teaspoon salt
2 lbs fresh ground lean beef
6 Bolilos rolls, split
Zucchini Ribbon Salad:
3 small firm zucchinis
remaining 1 1/2 teaspoon salt
2 lemons
1/4 cup COLAVITA OIL + more for brushing remaining
1/2 teaspoon ground cumin
remaining 1 tablespoon sugar
For Hatch Avocado Spread mix following:
1 cup mashed ripe Hass AVOCADO
1/4 cup cream
remaining 1/4 teaspoon salt or to taste
remaining 1/2 teaspoon sugar
2 teaspoon remaining lemon juice
remaining 1/2 cup chopped cilantro
remaining 2 tablespoon chopped Hatch Chilis

Instructions 

Grill Hatch Chilis over grill about 10 minutes, turning, till charred. Place in brown bag 15 minutes to steam. Open bag, remove stems, seeds and charred peel. Taste chilis, if they are very hot, discard all of the seeds, however, if they are too mild for your taste, keep some seeds. Chop chilis fine. Reserve 2 tablespoon chopped chilis for avocado spread. Place chilis in a bowl with Sutter Home wine, mole, garlic, 2 tablespoon cilantro, 2 teaspoon cumin, 2 teaspoon sugar, 2 teaspoon salt and mix well. Stir in beef gently, avoid compacting. Form 6 patties to fit the size of bread. Brush grill with oil. Place patties on grill and grill on medium high, covered, on both sides about 12 minutes or till desired doneness. Warm bread by placing them on outside of grill. Spread with Avocado spread. Place burger on top. Place some drained zucchini ribbons on burger. Serve. To make Zucchini Salad: Do not peel zucchinis. Using a vegetable peeler, make lengthwise, thin slices of zucchinis. Place in colander and sprinkle with salt. Let stand 30 minutes. Use clean kitchen towel to press out as much liquid as possible. Grate lemon zest and extract 2 tablespoon juice. Reserve 2 teaspoon lemon juice for spread. Mix zest, juice and all other ingredients for salad and toss with zucchinis. Taste for salt. Chill before serving. Yields: 6 servings