Johnsons's Garden Centers Text File document - copyright 2007
PDFfile available at http://www.johnsonsgarden.com/newsletter/misc.html

September/October 2007

The Ultimate "Chile" Burger
Carolyn Utter, Editor and Johnson's Marketing Director

    We're roasting Hatch Green Chile at Johnson's again this fall! After
the devastating floods in Hatch, New Mexico one year ago, it's great to
know that the town has bounced back and our growers have an abundant
harvest of green chile peppers to offer.
    As the Chile Capital of the World, Hatch has the perfect climate to
grow large quantities of the biggest, tastiest chile peppers you'll find
anywhere.
    Six years ago, after his first trip to Hatch to pick up green chile
peppers, Marty Johnson came back raving about Green Chile Cheeseburgers.
This decadent burger has remained a highlight of his trip to New Mexico
ever since. So when a chilehead customer at our East Store raved about
Green Chile Cheeseburgers, we decided to share his recipe with you.
These are tasty, addictive burgers, and the chile sauce that is part of
this recipe may be used on any number of dishes, including anything that
needs a green chile kick.

Green Chile Cheeseburger
    2 pounds Angus-quality ground beef
    2 tablespoons kosher salt
    1 tablespoon fresh ground black pepper

    Chile Sauce
    4 lbs. mild Hatch Green Chile,roasted, peeled and seeded
    2 lbs. hot Hatch Green Chile,roasted, peeled and seeded
    3 large white onions, peeled
    6 cloves garlic, peeled
    1 tablespoon fresh epazote
    1/2 tablespoon dried Mexican oregano
    1/2 cup grapeseed oil
    1 cup water

    Oil, for brushing grill
    4 hamburger buns
    1 pound Asadero cheese, sliced 1/4" thick
    1 pound mozzarella cheese, sliced 1/4" thick

    Preheat the grill to high. In a large bowl, mix the ground beef,
salt and pepper then set aside. Grill the onions until charred on all
sides (about 10 minutes) and set aside.
    In a blender, add half the roasted chiles and half of the charred
onions. Then add in the garlic, epazote and oregano. Blend until the
ingredients come together. Add the grapeseed oil and water and continue
blending until the mixture is smooth, about 30 seconds. Move the mixture
to a large bowl.
    Roughly chop the remaining chiles and onions and mix them into the
chile puree. Season to taste.
    Form the ground beef into four patties, brush the grill with oil and
cook patties to desired doneness. Grill the hamburger buns until lightly
toasted. Just before removing the burgers, top with the cheeses and the
chile mixture. Once the cheese begins to melt, remove the patties and
place them on the buns. Garnish with your favorite toppings and enjoy!