Chef Ashley Cunningham

Plant Based Spicy Hatch Pepper Burger

Name: Plant Based Spicy Hatch Pepper Burger
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1/2 Perfect Sweet Onion from Melissa’s Deluxe Pantry Box, diced; ¼ cup Melissa’s Hatch Peppers, seeded; roasted; diced; (If Hatch Peppers are not in season, substitute with Anaheim Peppers.); 2 garlic cloves from Melissa’s Deluxe Pantry Box; ½ teaspoon salt; 1 cup Melissa’s Shishito Peppers, roughly chopped; 1 cup Baby Dutch Yellow® Potatoes from Melissa’s Deluxe Pantry Box, boiled until fork tender; 1 cup Melissa’s Organic Hatch Pepper Polenta; 1 ½ cups Six Bean Medley from Melissa’s Deluxe Pantry Box; ½ cup Melissa’s Hatch Pecans; 1 egg; 2 tablespoon Melissa’s Costa Azul hot sauce; 1 teaspoon ground Rainbow Peppercorns; 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 Tomatoes; 6 buns

Rated 5.0 stars by 1 users

Servings

6 servings

Prep Time

40 minutes

Cook Time

25-30 minutes

Author:

Chef Ashley Cunningham

Image of Plant Based Spicy Hatch Pepper Burger

Ingredients

Burger Patties

1/2 Perfect Sweet Onion from Melissa’s Deluxe Pantry Box, diced
¼ cup Melissa’s Hatch Peppers, seeded; roasted; diced
(If Hatch Peppers are not in season, substitute with Anaheim Peppers.)
2 garlic cloves from Melissa’s Deluxe Pantry Box
½ teaspoon salt
1 cup Melissa’s Shishito Peppers, roughly chopped
1 cup Baby Dutch Yellow® Potatoes from Melissa’s Deluxe Pantry Box, boiled until fork tender
1 cup Melissa’s Organic Hatch Pepper Polenta
1 ½ cups Six Bean Medley from Melissa’s Deluxe Pantry Box
½ cup Melissa’s Hatch Pecans
1 egg
2 tablespoon Melissa’s Costa Azul hot sauce
1 teaspoon ground Rainbow Peppercorns
½ cup panko breadcrumbs

Toppings

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 Tomatoes
6 buns

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Directions

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.

Assembly

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.

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Filed in: Anaheim Peppers, Baby Dutch Yellow Peppers, Bean Burger, Burger, Costa Azul Hot Sauce, Deluxe Pantry Box, Entree, Hatch Chile, Hatch Onion, Hatch Pecans, Hatch Peppers, Jalapeno Peppers, Organic Hatch Pepper Polenta, Organic Peeled Garlic, Organic Red Onions, Organic Roma Tomatoes, Organic Romaine Hearts, Perfect Sweet Onions, Plant Based, Plant Based Spicy Hatch Burger, Polenta Burger, Potato Burger, Red Hatch Chile Powder Shakers, Shishito, Shishito Peppers, Steamed Six Bean Medley

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Plant Based Spicy Hatch Pepper Burger