Hatch Chile Smash Burgers
Beer Recommendation
Voodoo Ranger Juice Force IPA
Ingredients
- 2 Tbsp butter
- ½ cup diced onion
- 1 (15-oz) can green enchilada sauce
- 2 lb ground beef
- 1 (4-oz) can fire-roasted diced Hatch green chiles
- 2 tsp ground cumin
- 1 tsp garlic salt
- 12 slices pepper-Jack cheese
- 6 hamburger buns
- 2 cups coarsely crushed tortilla chips
Instructions
- Melt butter in a saucepan over medium heat; add onion, and cook, stirring occasionally, 5 minutes or until tender. Add enchilada sauce; cook 5 minutes or until slightly thickened. Set aside.
- Meanwhile, combine beef, chiles, cumin, and garlic salt in a bowl; shape mixture into 12 balls. Heat a large cast-iron skillet over medium-high heat.
- Cook beef, in 4 batches, in hot skillet 1 minute per batch. Smash patties with a metal spatula until very thin. Cook 2 to 3 minutes or until edges are very brown; turn patties, smashing again with a spatula, and cook 2 minutes or until no longer pink.
- Top each patty with 1 cheese slice. Remove each batch from skillet, and keep warm.
- Serve 2 cheese-topped patties on buns with enchilada sauce mixture and crushed tortilla chips. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
814
|
814
|
| Fat (g) | 54 | 54 |
| Sat. Fat (g) | 24 | 24 |
| Protein (g) | 42 | 42 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1184 | 1184 |
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