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Plant Based Spicy Hatch Burger
Recipe by Corporate Chef Ashley Cunningham


Burger Patties
1/2 Hatch Onion, diced
¼ cup Melissa’s Hot Hatch Peppers, seeded; roasted; diced
2 garlic cloves
½ teaspoon salt
1 cup Melissa’s Shishito Peppers, roughly chopped
1 cup Melissa’s Dutch Yellow® Potatoes, boiled until fork tender
1 cup Melissa’s Hatch Polenta
1 ½ cups Melissa’s Six Bean Medley
½ cup Melissa’s Hatch Pecans
1 egg
2 tablespoon Melissa’s Costa Azul hot sauce
1 teaspoon Melissa’s Rainbow Peppercorn Spice Grinder
½ cup panko breadcrumbs

½ red onion, sliced thinly into rings
Oil for frying
4 tablespoons mayonnaise
4 tablespoons Melissa’s Costa Azul hot sauce
1 to 2 tablespoons flour for dusting
1 to 2 tablespoons Melissa’s Hot Red Hatch Powder
2 jalapenos, charred over open flame; sliced on bias
6 cheddar cheese slices
Romaine lettuce
Sliced roma tomato
6 buns

To prepare your toppings
Separate onion rings and toss with flour to coat them completely. Fry in oil until brown and crisp. Sprinkle onion rings with red hatch powder immediately after pulled from the oil. Let drain over paper towels until ready to use.
Mix mayonnaise and hot sauce in a bowl and set aside.

To make the patties
Sauté Hatch onion, garlic, diced roasted Hatch chiles and chopped shishitos with salt over medium-high heat in two tablespoons of olive oil. Add to food processor with remaining burger patty ingredients and blend until homogenous. Divide into 6 patties and pan sear on each side over medium-high heat. Finish baking burgers in a preheated 375°F oven for 10 to 12 minutes.

Toast buns and spread about one tablespoon of hot sauce mayo on each bun. Stack lettuce, tomato, jalapeno, then burger patty. Top with onions and gently place top