Triple-Chile Burger with Grilled Potato Wedges
Hatch, serrano, and poblano chiles come together to make a deliciously spicy cheeseburger inspired by the Southwest. Chunky fries with just a hint of heat are the perfect accompaniment. The fries are equally delicious made with sweet potatoes.
For the fries:
- 2 tsp. kosher salt
- 1 tsp. sweet paprika
- 1/4 tsp. roasted garlic powder
- 1/4 tsp. toasted onion powder
- 1/8 tsp. freshly ground black pepper
- Pinch of cayenne pepper
- 3 russet potatoes, 12 to 14 oz. (375 to 400 g) each
- 1 Tbs. olive oil
For the burger:
- 2 Tbs. red wine vinegar
- 1 tsp. sugar
- 1/4 red onion, thinly sliced
- 2 lb. (1 kg) ground beef
- 1/4 cup (2 oz./60 g) plus 4 tsp. Hatch Serrano Burger Starter
- 4 hamburger buns, split
- 1 Tbs. unsalted butter, melted
- 8 slices pepper jack cheese, about 1 oz. (30 g) each
- 8 iceberg lettuce leaves
- 2 poblano chiles, roasted, peeled, seeded and cut into strips
- Burger Bomb Sauce, for serving
To make the fries, preheat a grill for grilling over indirect high heat. Place a mesh griddle pan over direct heat and cover the grill to preheat the pan for 10 minutes.
Meanwhile, in a small bowl, stir together the salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
Slice each of the potatoes lengthwise into 8 wedges. In a large bowl, toss the potato wedges with the olive oil. Sprinkle the spice mixture on the potatoes and toss to coat.
Transfer the potato wedges to the preheated griddle, skin side down, and move the griddle over indirect heat. Grill-roast the potatoes until tender and golden on the outside, about 25 minutes, maintaining an internal grill temperature around 450°F (230°C).
While the fries are cooking, in a bowl, whisk together the vinegar and sugar until the sugar is dissolved. Add the onion, cover and refrigerate until ready to assemble the burgers.
In another bowl, mix the beef and burger starter until well combined. Form into 8 balls.
Brush the cut sides of the buns with the butter.
When the fries are done, wrap them in aluminum foil and move them to the coolest part of the grill to keep warm while you cook the burgers.
Preheat a barbecue griddle on the grill over medium-high heat.
Place the buns on the griddle, cut side down, and cook until lightly browned, about 20 seconds. Transfer to a baking sheet and keep warm.
Place 1 of the balls of beef on the griddle and use a burger smashing tool to flatten into a thin patty. Continue pressing on the patty for 20 seconds. Lift off the smasher and allow the burger to cook 1 minute longer. Using a spatula, flip the patty over, place a piece of cheese on top and cook 2 minutes longer. Repeat with the remaining meat and cheese.
Drain the pickled onions. To assemble each burger, place a burger patty on the bottom half of a bun, top with a lettuce leaf, another burger patty, another lettuce leaf, and a quarter of the poblano chile strips and the pickled onions. Drizzle with burger sauce to taste and top with the top half of the bun. Repeat with the remaining ingredients. Serve immediately with the fries. Serves 4.
Williams-Sonoma Test Kitchen