Today we are celebrating summer barbecue cuisine for this version of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. I decided to share one of our favorites, good old-fashioned BBQ Green Chile Bacon Burgers, hot off the grill and absolutely fantastic tasting!
When beef patties hit a hot a charcoal grill, especially seasoned buffalo burgers like I made today, they sizzle spectacularly, sending tantalizing smoke into the air and drawing your neighbors to your fence. It doesn’t get much better – the lingering smells of summer fun.
I love the flavors of the Southwest, particularly New Mexico. I thought I knew what southwestern cuisine was until The Artist and I took a vacation in Santa Fe and Taos. Boy were our eyes opened, and it only took about 30 minutes from the time we landed until we had our first meal and nearly incinerated our mouths on the chips and salsa. We were so used to California-style salsa that we dove in with abandon and at almost the same moment for both of us, the chiles hit. Once again we dove in, but this time it was into our margaritas, LOL.
If you haven’t been to New Mexico, the cuisine is a blend of three primary influences, Anglo, Indian, and Mexican, proving that when people live in harmony and share traditions, delicious things can happen. The two primary regional sauces are made from the same chiles – the green sauce from fresh chiles and the red from dried ones.
In honor of the infamous Hatch chile and our love of the foods of New Mexico, my choice for this month’s Progressive Eats is today’s BBQ Green Chile Bacon Burgers. Instead of the normal green chile strips laid across the burger, I thought it would be fun to take a different look at a topping by caramelizing Vidalia onions and tossing in some chopped Hatch chiles. Add a little bacon – who doesn’t love bacon – and some melted cheese to cool things down a touch. Yee haw, we’ve got some deliciousness going on at our house!
Enjoy today’s summertime celebration BBQ Green Chile Bacon Burgers and wake up your taste buds!
With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s event is hosted by Barb of Creative Culinary. We have a great mix of recipes including cocktails, appetizers, sides, entrees, and desserts. Make sure you check out the links below.
Jane’s Tips and Hints:
If you are roasting and cutting your own chiles, I suggest you wear latex gloves while working. It will save you from getting the juices on your hands. Wearing gloves helps protect my hands from getting too dried out from constant washing. They also make filling the charcoal chimney a lot cleaner job.
Canned Hatch chiles are gluten-free! Use gluten-free buns or wrap your burgers in lettuce leaves (cut out the tough stems) for a safe and crunch-laden gluten-free version.
- Caramelized Onions and Green Chiles
- 2 tbsp butter
- 1 large Vidalia or other sweet onion, trimmed and finely chopped
- 1 (4 oz) can mild or hot chopped fire roasted Hatch green chiles, drained
- Santa Fe Buffalo Burgers
- 1-1/2 lb ground buffalo or 80/20 beef
- 2 tbsp minced bacon fat (trimmed before cooking) if using ground buffalo
- 1 tsp ground ancho chile powder
- 3/4 tsp kosher or fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder (not garlic salt)
- 1/4 tsp onion powder (not onion salt)
- 1/4 tsp ground coriander
- 1/4 tsp ground chipotle
- Slices of queso fresco, mozzarella or Monterey Jack cheese
- 8 cooked bacon strips
- Lettuce leaves, tough stem ends removed
- Green Chile Aioli (from above)
- Caramelized onions and green chiles (from above)
- Brioche buns or gluten-free buns
- Caramelize the Onions and Chiles: In a large nonstick skillet, melt the butter over medium high heat. Add the onions and drained chiles. Reduce the heat to medium or medium-low and cook slowly for about 45 minutes, stirring often. When the liquid from the vegetables has evaporated, they will slowly turn golden brown and the sugars will start to caramelize. Keep stirring so that they don't burn. When they are sweet and softened, remove from the heat and set aside.
- Cook the bacon while the onions are caramelizing. When cooked through but not crispy, transfer to a paper towel-lined plate.
- Make the Burgers: Place the meat in a bowl and add the minced bacon fat (if using buffalo) and seasonings. Use your clean, damp hands to mix the seasonings evenly throughout the meat. Divide into 4 equal portions. Roll each one into a ball and the press it down into a flat, round disk. Place on a platter or baking sheet, cover, and refrigerate until ready to cook. Because buffalo cooks so much faster than regular beef, having the patties well chilled will help protect the center while the outside cooks.
- Build a medium-hot charcoal fire or preheat your gas grill on High. If using a charcoal grill, light the coals in a charcoal chimney instead of using lighter fluid. This will make your food taste so much better! Scrape the grates clean and wipe with a light coating of oil to help season them.
- While the coals are burning down, assemble all your ingredients and toppings. Once the burgers are done you want to assemble and serve them quickly.
- Cook the Burgers: When the grates are hot and the coals have burned down and are covered with ash, place the burgers on the grill. Cook until the meat easily releases from the grates, about 2 to 3 minutes. If it resists lifting, give it a little longer. Flip and cook the second side another 2 to 3 minutes; after 1 minute add a scoop of the onion/chile mixture and top with a slice of cheese to melt. Buffalo should be served medium-rare to medium for the best flavor. Transfer the cooked burgers to a clean baking sheet and set them on the counter to rest while you get the plates ready.
- Assemble and Serve: Split the rolls and lay a lettuce leaf on the bottom halves. Add a burger patty on top of the lettuce, and add 2 slices of bacon, crisscrossed. Top with the other half of the buns and serve immediately.
- Yield: 4 servings
This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
A Summer Barbecue!
Cocktails & Other Beverages
- Sparkling Blackberry Peach Sangria from The Redhead Baker
- Grilled Crostini Four Ways from Karen’s Kitchen Stories
- BBQ Green Chile Bacon Burger – from The Heritage Cook
- Grilled Skewers of Halloumi, Peppers, Tomatoes and Onions over Zoodles from The Wimpy Vegetarian
- Quinoa Tabbouleh with Grilled Vegetables from From a Chef’s Kitchen
Create a New Tradition Today!