BBQ Green Chile Bacon Burgers (Gluten Free)

Today we are celebrating summer barbecue cuisine for this month’s version of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home or blog. I decided to share one of our favorites, good old-fashioned BBQ Green Chile Bacon Burgers, hot off the grill and absolutely fantastic tasting! It is the pure joy of summer cooking!

When hamburger 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 to see what you’re making today. It doesn’t get much better – the lingering aromas of summer cooking fun.

I love the flavors of the Southwest, particularly those from New Mexico. I thought I knew what southwestern cuisine was until The Artist and I took a vacation to 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. We nearly incinerated our mouths on the chips and salsa. We were hungry and 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.

Having learned our lesson, the rest of the meal was outstanding and not too hot. We enjoyed every meal we had, learning about the region through its history and food. We discovered how to order for our taste and not blow our palates out with too much heat in the sauce. It was an incredible vacation and we can’t wait to go back!

If you haven’t been to New Mexico, the cuisine is a blend of three primary influences, Anglo, Native American, 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. And they are known for the chiles they grow in Hatch Valley, lauded as the best in the country.

In honor of the infamous Hatch chiles and our love of the foods of New Mexico, my choice for this month’s Progressive Eats is my 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 sweet and spicy 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 balance the heat. 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! 

This month’s Progressive Eats event is hosted by Barb of Creative Culinary. We have a great mix of recipes celebrating summer barbecues including cocktails, appetizers, sides, entrees, and desserts. These would be perfect for the upcoming Memorial Day weekend! Make sure you check out the links below.

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

 

Ingredients needed for BBQ Green Chile Bacon Burgers:

• Onions and Green Chiles: Butter, Vidalia onion, green chiles
• Green Chile Bacon Burgers: Ground beef or buffalo, bacon fat, chili powder, salt, pepper, garlic powder, onion powder, coriander, chipotle
• Toppings: sliced cheese, bacon, lettuce, hamburger buns or lettuce for wrapping

 

PRO Tip:

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. There is no chance of you rubbing your eyes by mistake. Wearing gloves also helps protect my hands from getting too dried out from constant washing. They also make filling the charcoal chimney a lot cleaner job.

 

How to make BBQ Green Chile Bacon Burgers:

1. Make the Onions and Chiles: Caramelize the onions and chiles in a large nonstick skillet in melted butter. Reduce temperature to medium-low and cook slowly about 45 minutes until golden brown, stirring often so the onions don’t burn. When liquid is evaporated and the onions are sweet and tender, remove from the heat and set aside.
2. Cook the Bacon: Meanwhile, in another pan, cook the bacon while the onions are caramelizing. When the bacon is cooked through but not too crispy, transfer to a paper towel-lined plate.
3. Make the Burgers: Place your meat in a large bowl and if using ground buffalo, add the minced bacon fat. Add the seasonings and use your clean hands to mix the seasonings evenly throughout the meat. Divide into 4 equal portions and roll each one into a ball and press flat. Place on a platter, cover, and refrigerate until ready to cook. Buffalo cooks much faster than regular beef so having the patties well chilled will protect the center while the outside cooks.
4. Build a medium-hot charcoal fire or preheat your gas grill on High. Scrape the grates clean. While the coals are ashing over, assemble all the ingredients and toppings.
5. Cook the Burgers: When the grates are hot and the charcoal is covered with ash, place the burger patties on the grill. Cook until the meat easily releases when you slide a spatula underneath, about 2 to 3 minutes. If it resists, give it a little longer and try again. Flip and cook the second side for another 2 to 3 minutes; after 1 minute, top each one with a scoop of the onion/chile mixture and top with a slice of cheese to melt. Serve buffalo burgers medium-rare to medium to keep them tender. Transfer to a clean platter or baking sheet and let them rest while you assemble the plates.
6. Split the rolls and lay a lettuce leaf on the bottom half of each (this helps keep the juices from making the bottom roll too soft). Add a burger patty and place 2 bacon strips crisscrossed on top. Add the tops of the rolls and serve immediately.

 

PRO Tip:

If you are looking ahead and planning for your Memorial Day weekend meals, put these recipes at the top of your lists! My burgers are great main courses and the other recipes will fill out the menu. Please invite me over, I know the food and company will be outstanding!

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Cutting board
• Strainer
• Measuring spoons
• Large, nonstick skillet
• Mixing bowls
• Baking sheet
• Charcoal grill or gas grill

 

Gluten-Free Tips:

Canned Hatch-brand chiles are gluten-free, but be sure the label says it! Use gluten-free buns or wrap your burgers in lettuce leaves (cut out the tough stems first) for a safe and delicious gluten-free version. If you are using a grill that has been used for gluten foods, you can cover the grates with sheets of aluminum foil and cook on top of that to protect you and your family from cross contamination. Be sure to use clean utensils with your gluten-free foods.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

 

 

Create a New Tradition Today!

 

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