Roasted hatch peppers, crispy bacon, sweet garlic, and onion are stuffed into ground beef burgers, topped with gooey cheese and sandwiched between a sesame seed bun.
Ingredients
6 hatch peppers
½ onion, quartered, skin on
4 large garlic cloves, skin on
6 slices bacon
1 lb. ground beef
1 tsp. salt
8 ounces shredded monterrey jack cheese
4 sesame seed buns, toasted
Instructions
Preheat oven to broil (550 degrees). Place peppers, onions, and garlic on a medium baking sheet. Broil until all sides of the pepeers are blistered and brown. You will need to turn the peppers sporadically. If you see garlic cloves getting too brown, pull them out. Once the peppers are blistered and roasted all the way around, transfer them along with the onion and garlic to a bowl. Cover bowl with plastic wrap, and let steam for 5 minutes.
Reduce the heat on the oven to 375 degrees. Place bacon on the same pan and cook until crispy and brown, about 8 minutes. Drain on paper towels. Once the bacon cools, chop into small pieces.
After the peppers have steamed, peel the skin off. Take the stems off, and discard seeds. Chop enough peppers (about 3) to yield ½ cup, roughly chop the rest. Remove garlic from skins, finely chop. Chop enough onion to yield ¼ cup.
Add chopped peppers, bacon, garlic, onion, and salt to ground beef. Mix until combined. Form into four patties.
Heat a cast iron skillet to a medium-high heat. Add patties. Cook until crusty and brown, about 2-3 minutes. Flip and cook another 2-3 minutes. Evenly divide cheese between four patties. Pour ¼ cup water into the pan, turn the heat down to medium and cover with a lid. Cook another 30 seconds or until the cheese is melted.
Transfer patties to buns. Top with extra hatch peppers and onion.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/chopped-hatch-pepper-bacon-cheeseburgers/