Hatch Chili Burgers with a Chilean Cab

 This month in #WorldWineTravel we are exploring wines made in Chile.  Of course, I wanted to capture the essence of the country with Hatch chilies, but I also knew that I wanted to explore a good cab to serve with burgers this summer, and I think I stumbled on a good one. Thanks to Cam and Wendy for hosting us this month.

Hatch chilies are important to the New Mexico food culture.  They are on everything and I am dying to make a trip there.  Hatch chilies are grown in the Hatch valley which has mineral deposits from the Rio Grande and a unique growing climate.  The season runs from the first of August until the first of October.  I will plan my trip accordingly!

This burger is very simple, but let's be frank.  It is the Hatch chili "salsa" that makes this burger outstanding.  Our technique is to blister fresh chilies on our gas stovetop, let them cool wrapped in plastic wrap, then chop them roughly.  Add to the other ingredients and you have some darned good Hatch chili salsa!

The wine I chose is a Cabernet Sauvignon.  This Chateau Los Boldos Tradition Reserve 2020 is a good bargain at $14 a bottle, not too splurgy for a hamburger dinner.  It's a pretty transparent red color, with intense black fruit flavors, medium-bodied with a well-balanced acidity.  It pairs well with the burgers with the fruitiness and the spice of the Hatch chilies.  A nice pick, for sure!

Yield 4

Author Terri Steffes

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Print

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Hatch Chili Burgers

Not too spicy but definitely one of the tastiest burgers I have had in a long while!

Ingredients

• 1 lb hamburger, formed into 4 patties
• 4 buns, toasted if desired
• 4 slices white American cheese
• 1 can chopped hatch chilis, 4.5 oz.
• 1/4 c finely diced onion
• 1 small tomato, finely chopped, seeds removed
• juice from two limes
• 2 T chopped cilantro

Instructions

1. Preheat grill and cook burgers to your desired temperature
2. Grill tops and bottoms of buns.
3. Add cheese to the burgers and let melt.
4. Combine chilies, onions, tomato, cilantro and lime juice. Stir until combined.
5. Place burger patty cheese side up on the bottom bun. Add salsa to the top of the burger and top with the top bun.

Notes

The salsa can be made the day before so all that you have to do is grill the burgers.

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