As tailgating season is almost upon us, as part of a sponsored post for Collective Bias® #CreateAMeal , I made these juicy and flavorful hatch chile chicken burgers using Tyson ground chicken. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
The Hungryman and I are super excited for the football season to begin…for different reasons. He truly loves the game, especially college football (he bleeds orange through and through – burnt orange, that is), while I am more pumped up about the food – brainstorming recipe ideas and how to make them healthier, cooking and baking, eating – all of it. And when there’s good food, Hungryman seems less hostile and defeated when his ‘Horns or his Texans lose. I’m praying for a better season (especially for the Longhorns) for the sake of peace in this house.
When I think football and tailgating, burgers are the first thing that come to mind, thanks to my burgervorous husband. I enjoy making them at home as I can control the amount of fat, sodium, etc and the quality of the ingredients…not to mention it’s a lot more economical esp when feeding a crowd.
While Hungryman would NEVER order a chicken or other “alternative” burger at a restaurant, he gladly chows down on them at home. This time I used Tyson fresh, all-natural ground chicken, which I found in the fresh meats section of Walmart (you can check out my shopping trip here). Until recently, I had no idea that Tyson offers a wide selection of fresh meat, including beef and pork.
And since it’s hatch chile season, I decided to add some southwest flare to this one. This hatch chile chicken burger is super simple to make, requiring minimal ingredients, and can be ready to devour in under 30 minutes.
First, the hatch chiles need to be roasted. Simply place the chiles on a foil-lined baking sheet and place them under the broiler (flipping in between) until both sides are nicely charred, about 10-15 min. I wish there was some way to bottle the spicy, slightly citrusy and earthy aroma that lets you know they’re cooking. Delicious! Once they are cooled, gently peel off the black skin, and scrape the seeds out. Nothing to it!
Season the ground chicken with salt, pepper, and cumin. Form into patties and cook on a grill or in a grill pan. Cook on each side for 8-1o min or until they turn golden brown and the internal temp reads 165ºF.
Once they are cooked through, top with pepper jack cheese and place under the broiler until the cheese has covered the patty like a blanket…melted just as it was meant to be. Top with hatch chile relish and cilantro-mayo, and your burger is ready to enjoy! As for the relish, I liked the pop of flavor that the red wine vinegar contributed. It added a nice tanginess w/each bite and compensated for the lack of other burger fixings. However, the Hungryman (who prefers his burgers more classic) didn’t enjoy it as much as I did. You can decide. I think it would be perfectly fine to leave out the vinegar all together and savor the hatch chiles in all their roasted glory .
I’m not one to toot my own horn, but the burgers turned out great! We were able to get a nice crust on the patties, while the meat remained tender and flavorful on the inside. The cumin really added to the southwest feel that I was going for. The cilantro mayo was light and cool and helped mellow out some of the heat imparted by the pepper jack and the relish. If you’re not into spicy foods, you may want to consider an alternate cheese, such as monterey jack, as the hatch chiles have plenty of kick on their own.
- 1 Ib ground chicken
- 1/2 tsp salt and pepper
- 1/2 tsp cumin
- 1 Tbs olive oil
- 3 slices pepper jack cheese
- 3 hamburger buns, split and lightly toasted
- 4 hatch chiles - roasted, peeled, seeded, and chopped
- 1 Tbs extra virgin olive oil
- 1 Tbs red wine vinegar
- 1 tsp honey
- salt and pepper to taste
- 2 Tbs mayonnaise
- 1 garlic clove, minced
- 1 Tbs chopped cilantro
- 1 Tbs lemon juice
- salt and pepper to taste
- Combine all relish ingredients in a bowl and season w/salt and pepper, to taste. Repeat with mayo ingredients in a separate bowl.
- Preheat grill or heat a large nonstick grill pan over med-high heat. Add oil and wait until it begins to sizzle. Season ground chicken with salt, pepper, and cumin. Divide into 3 equal portions. Cook burgers until golden brown on both sides and internal temp reaches 165 F, about 8-10 minutes per side. Top with cheese and place under broiler until cheese is melted.
- Place hatch chile relish on cheese-covered patty. Spread a generous amount of cilantro-mayo on lightly toasted top bun. Pop the top on and enjoy!