Friday, August 17, 2012

Hatch Chile Pinto Burger

Hatch Chile season is upon us!!! Don't miss out on these great Mexican peppers, before you know it they will be gone. I describe them as a cross between a jalapeno (spice), a green pepper (color & texture) and a poblano (size). They are best, in my opinion for grilling, roasting or broiling, anything to get the skin good and charred and the flesh tender. From that point you can top them on just about anything, add them to salsas or blend them up in soups, the options are limitless.

These hearty pinto bean patties are just the beginning to this great burger. Roasted hatch chiles, red cabbage, microgreens, crushed tortilla chips for crunch, red onion and tomato make this burger satisfying on all accounts.

Hatch Chile Pinto Burger
4 patties 
1-15oz can pinto beans, drained and rinsed
1 cup corn kernels
1/4 cup panko breadcrumbs
2 tbl minced yellow onion
2 tbl chopped, fresh cilantro
2 tbl salsa
2 garlic cloves, minced
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2-3 tbl extra virgin olive oil, for cooking

Combine all of the ingredients in a food processor and pulse into a paste that holds together but is not baby food. Keep some chunks. Divide into 4 patties and chill for 1 hour.
Saute in olive oil until golden brown on both sides, about 10 minutes total.

Roasted Hatch Chiles
3 hatch chiles
2 tbl extra virgin olive oil
sart and pepper

Preheat a grill or a broiler on high. Drizzle the chiles with oil, salt and pepper. Cook until charred. Rub off most, but not all of the skin. Open and remove the stem and seeds. Roughly chop.

Additional toppings:
4 hamburger buns
vegan mayonnaise
vegan cheddar cheese
thinly sliced red onion
thinly sliced red cabbage
thick tomato slices
crushed tortilla chips

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.