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ROASTED HATCH CHILI PORK BURGERS with HATCH CREAM and PURSLANE 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 hot and good! The purslane or Verdolaga salad and the Hatch cream complement the Mexican touch of this burger.

Ingredients 

Ingredients for burgers:
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 teaspoon + 1/2 teaspoon cumin powder
2 tablespoon + 2 tablespoon finely chopped cilantro leaves
2 teaspoon + 1 tablespoon sugar
2 teaspoon + 1 teaspoon + 1/2 teaspoon salt
2 lbs fresh ground lean 15 % pork
6 crusty rolls, split
For Purslane (Verdolaga) salad mix following:
tender shoots of 1 bunch purslane (available at Fiesta stores as "Verdolaga")
1/4 cup COLAVITA OLIVE OIL
2 1/2 tablespoon fresh lemon juice remaining
1/2 teaspoon cumin powder remaining
2 tablespoon finely chopped cilantro leaves remaining
1 tablespoon sugar remaining
1 teaspoon salt or to taste
For Hatch Cream Sauce:
1 cup Half and Half remaining
2 tablespoon chopped Hatch Chilis remaining
1/2 teaspoon salt or to taste
1 egg, beaten
1 teaspoon additional lemon juice

Instructions 

Preparation: 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 Hatch cream. Place chilis in a bowl with Sutter Home wine, mole, garlic, 2 teaspoon cumin ,2 tablespoon cilantro, 2 teaspoon sugar, 2 teaspoon salt and mix well. Stir in pork 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. Place burger on top and spoon some Hatch cream over burger. Place some drained Verdolaga salad on burger. Place top roll next to it Serve. To make Hatch Cream Sauce: In a small saucepan place Half n Half and chopped chilis. Let simmer on periphery of grill for 10 minutes. Strain and discard chilis. Beat egg in a bowl. Add a few tablespoons of cream into bowl and mix well. Pour egg mixture into saucepan with salt. Place back on grill, simmer, stir till thickened. Take off fire and stir in lemon juice. Taste for salt and lemon juice. If sauce thickens too much before serving, stir in a little more Half 'n Half and heat through. Yields: 6 servings