Bacon Hatch Chile Burgers
How to make Bacon Hatch Chile Burgers
* 4 strips of bacon, preferably thick-cut, cut into thirds
* 12 ounces ground beef
* 12 ounces ground pork
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt
* Neutral oil
* 8 slices cheddar cheese, smoked cheddar is a great choice
* 4 hamburger buns, preferably brioche
* 1 cup hatch green chile sauce, should be at least room temp
Preheat oven to 400 degrees.
Arrange the bacon on a baking sheet and bake for 15-20 minutes until golden brown and crispy. For easier clean-up, line the baking sheet with tinfoil or parchment paper.
Meanwhile, heat a griddle or cast-iron skillet, lightly coated with a neutral oil, to medium-high heat.
Prepare the burger patties by combining the ground beef, ground pork, garlic powder, onion powder, ground cumin, ground black pepper, and salt in a medium bowl.
Divide the mixture into four equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.
Place the patties in the skillet and cook for four minutes, then flip, top with two slice of cheddar, and cook an additional 4-6 minutes or until internal temperature registers 160 degrees.
Remove the bacon from the oven and transfer to a paper towel-lined surface to absorb the excess grease.
Once burgers are done cooking, transfer them to a plate.
Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
To assemble: Place burger patty on bun, top with 1/2 cup of green chile sauce, three pieces of bacon, and desired toppings. Serve warm.