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Hatch Green Chiles are all the rage these days, and justifiably so…they’re darn tasty! A friend of mine just returned from a trip to Hatch, NM and brought me some Hatch Green Chiles straight from the source. He’d had a Green Chile Cheeseburger at Sparky’s BBQ there in Hatch and was so enthusiastic about them I thought I’d try and cook up a more Tex Mex version, so here’s the four steps you need to take: make green salsa, make cheeseburger, combine, consume!
Hatch Green Chile Salsa
- 7 tomatillos
- 3 Hatch Green Chiles
- 1/2 white onion
- pod of garlic
- half bunch of cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Husk the tomatillos and place them in a pot. Add enough water until the tomatillos are covered, and bring to a boil. Once the water is actively boiling, reduce heat, cover, and let simmer for 20 minutes. Chop all the other ingredients and throw them into a blender. Add the tomatillos after they’ve cooled a bit and puree for 6-7 seconds. THAT, my friends, is good salsa. Bee sure and save a dollop or two for your cheeseburger.
Now on to the cheeseburgers. Today we’re cooking burgers in the skillet, so add some butter to the skillet and set it to medium. Make your patties however you like them in terms of weight and diameter and style of ground beef…whether it’s ground chuck, sirloin, or just regular ground beef. Be sure to work the patties as little as possible to get them to shape, but add some black pepper while you’re shaping them. Once the patties are made throw the buns into the skillet for a minute or so to toast them and set aside. Toss the patties into the skillet and cook to you preferred level of “done-ness” and add a slice of you r favorite cheese on top. Once the cheese has begun to melt onto the patty, pop the patties out and onto the buns and add a scoop of your Hatch Green Chile Salsa. Enjoy responsibly.