Menu
RECIPE
Hatch Chile Smash Burgers
Hatch Chile Smash Burgers
The Hatch Chile Salsa replaces ketchup's acidity with just enough heat to keep things interesting. Don't try to use ground beef with less than 15% fat; it's crucial to delivering a juicy patty that doesn't dry out when smashed.
Ingredients
Burger Ingredients
- 1 lb 85% lean ground beef
- 1/4 cup grated sweet onion (from 1 small onion)
- 2 tbsp roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup Trattore Farms Extra Virgin Olive Oil (non-flavored oil)
- 8 slices Provolone cheese
- 4 brioche hamburger buns, split
- 1/4 cup unsalted butter, melted
- 6 tbsp mayonnaise
Hatch Chile Salsa Ingredients
- 1-1/2 lbs tomatillos (about 11 medium tomatillos), husks removed, tomatillos cored and quartered
- 3/4 cup roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles)
- 1/2 cup chopped frozen cilantro leaves and tender stems
- 1/4 cup chopped sweet onion
- 2 tbsp fresh lime juice
- 1 tbsp chopped garlic
- 2 tsp kosher salt
- 1 tsp agave nectar
Instructions
Hamburger Prep
- Using your hands, combine beef, onion, chiles, salt, and black pepper in a large bowl until evenly incorporated. Shape into 8 (2 1/2-ounce) balls.
- Heat a large cast-iron skillet or griddle over high until smoking. Add two tablespoons of olive oil. Add four meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until the bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with one cheese slice, and cook until bottoms are well charred, and the cheese is melted, 45 seconds to 1 minute. Remove from skillet, and cover to keep warm. Repeat with the remaining two tablespoons of olive oil, the remaining four meatballs, and the remaining four cheese slices.
- Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Arrange buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes. Spread each bottom bun half with 1 1/2 tablespoons mayonnaise, top with two patties, and spoon 1 1/2 tablespoons Hatch Chile salsa over the top. Cover with top bun halves and serve immediately.
Hatch Chile Salsa Prep
- Bring a large pot of water to a boil over high. Add tomatillos, and return to a boil; cook until softened, about 4 minutes. Drain well, and let cool for 10 minutes. Transfer to a food processor. Add chiles, cilantro, onion, lime juice, garlic, salt, and agave, and process until mostly smooth, about 30 seconds. Refrigerate in an airtight container for up to 2 weeks.
Notes
We snatched this spicy, crispy, mouth-watering cheese smash burger from Food and Wine.
STAY CONNECTED
STAY CONNECTED WITH TRATTORE
Sign up for TRATTORE news. Great wine and oil offers, delicious recipes and opportunities for exclusive events.
TRATTORE FARMS
7878 Dry Creek Road, Geyserville, CA 95441 | (707) 431-7200
Open: Thursday – Monday: 11:00am – 5:00pm