- 1lb ground beef
- 8 slices of bacon
- 4 Fresh Harvest Hamburger Buns
- 6 Fresh Harvest Eggs
- 4 slices of Food Club Sliced Cheese
- 1/2 cup sliced onions
- 1 head of lettuce
- 1 large tomato, sliced
- Salt & pepper to taste
- Cook the bacon on medium-high heat and be sure to drain them after they are done.
- Combine the ground beef, salt, and pepper; form into four patties.
- Cook the hamburger patties in the same pan as the bacon on medium-high heat until they are just slightly pink inside.
- Right before they are finished cooking, add the cheese on top so that it melts.
- Drain the pan.
- Fry your eggs to your preference.
- Finally, assemble your buger with the veggies to your liking!
But wait, there's MORE!!
Fast Feast: Buy 2, Get 4 Free
When you buy ANY value pack Ground Chuck (3.5lbs or more) and ANY one (1) package of 24 oz bacon, you can choose between 2-4 items FREE! The best part? You can mix and match your free items or get up to four of one kind free!
New Season, New Recipes
Fun Hatch Facts:
- One fresh medium-sized green chile has as much Vitamin C as six oranges.
- Green chiles are also a great source of Vitamin A, Vitamin B, and fiber.
- Capsaicinoids—the chemical that make chile peppers spicy—are used in muscle patches for sore and aching muscles, as well as pepper spray!
- You might think that green and red chiles are different types of peppers, but they are in fact fruit of the same plant picked at different times. The red chile is the fully ripened version of the green chile.
- These spicy peppers are finding their way into everything—sauces, breads, cheeses, even ice cream! Check your local store for all the available Hatch chile products.
How To: Roasted Hatch Chiles
- Broiler: Preheat broiler on high. Place chiles on a baking sheet and place under the broiler for 6-10 minutes, turning often, until chile skins blacken and blister.
- Charcoal or Gas Grill: Preheat grill and place chiles 4-6 inches from heat. Cook, turning often, until chile skins blacken and blister.
- Gas Stove: Turn stove to high. Using tongs, hold chiles over flames, turning often, until skins blacken and blister.
Roasted Hatch Chile Mac ‘N’ Cheese
by Chef Tom Fraker
3 tablespoons olive oil, divided
8 tablespoons unsalted butter (½ cup)
½ cup all-purpose flour
2 cups milk
1 cup crema or crème fraîche
½ teaspoon freshly grated nutmeg
2 cups preshredded cheddar-Jack cheese (about 8 ounces)
2 cups preshredded Gouda cheese (about 8 ounces)
1½ teaspoons smoked paprika, divided
Freshly ground white pepper
4 fresh Hatch Chile peppers, charred, peeled, stems and seeds removed, finely diced
¾ cup panko (Japanese breadcrumbs)
- Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
- Preheat oven to 350°F.
- Coat insides of 6 (6x2-inch) foil loaf pans with cooking spray.
- Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat.
- Add pasta and Hatch Chile to cheese mixture; toss together. Pour evenly into prepared pans.
- In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste.
- Sprinkle evenly over pasta mixture.
- Bake at 350°F until bubbly and lightly browned, about 25 minutes. Let rest 5 minutes. Serve.
Bleu Cheese Stuffed Hatch Chile Burgers
- In a bowl, combine the beef, bleu cheese and salt and pepper until well mixed.
- Form the mixture into 4 patties.
- Place the patties onto a wire rack and place it onto a sheet pan.
- Place 1 piece of cheddar cheese onto each burger and then top each with one half of a Hatch chile.
- Place under the broiler and cook to your desired doneness.
- Add your favorite condiments and enjoy.
Quick Hatch Chile Salsa Fresca
1½ Hatch Chiles — roasted, skinned, seeded, and diced
½ bunch Cilantro chopped
6 Key Limes, juice freshly squeezed
Freshly Ground Black Pepper to taste
- Mix all the ingredients together in a small bowl. Season with salt and pepper according to your desired taste. Chill and serve with chips or as desired.
- Keep in refrigerator up to 2 days.
Visit your local Brookshire Brothers for your all your Hatch Chile fun!
With summer, burgers and beer, where does that leave the wine? Don't stress, we've got great recipes that pair with your favorite glass of wine!
1. With wine, guests will gobble these up.
Let’s talk turkey: These burgers are best with a glass of Pinot Grigio... The Casablance Bisteeya Burger
2. Let us steer you in the right direction.
Take this burger beyond Grade A with a juicy Zinfandel, rich with blackberry flavors and a hint of black pepper... The Strawberry BBQ Bacon Burger
3. This little piggy goes to the market for red.
Well, hello again, Zinfandel. Pour a glass while whipping up this recipe... The Kansas City Barbeque Pork Combo Burger
4. Venture beyond cheddar.
Burgers stacked with Manchego or Jack? Zinfandel comes out on top. Set out a glass for me too... The Chorizo Beef Burger
5. And patties made from pork too.
Pour some Pinot Grigio and your guests will squeal with delight at such a brilliant pairing... The 'Ono 'Ohana Burger