HATCH CHILI & gOAT CHEESE BURGER
The Ultimate Tavern Burger with Hatch Chili Jam & Whipped Goat Cheese
Prep time: 45 mins | Cook time: 20 mins | Yields: 4 thick burgers
Ingredients
The Foundation & Toppings
4 House of Challah Pretzel Buns
½ cup Roasted Hatch Chili Jam
2 large yellow onions, thinly sliced
1 tbsp unsalted butter (for onions)
1 tbsp olive oil (for onions)
The Whipped Goat Cheese Spread
8 oz goat cheese, softened slightly
2 oz Greek yogurt
1 tbsp honey
1 tsp olive oil
1 pinch each of kosher salt and freshly cracked black pepper
The Tavern-Style Beef Patties
2 lbs ground beef (80/20 blend for maximum juiciness), divided into four 8-oz portions
1 tbsp kosher salt
1 tbsp coarse black pepper
1 tbsp butter (for searing and bun toasting)
Step-by-Step Instructions
1. Caramelize the Onions
Heat butter and olive oil in a large skillet over medium-low heat.
Add sliced onions and a pinch of salt.
Cook slowly for 30 to 40 minutes, stirring occasionally, until deeply golden brown, sweet, and jammy. Remove from heat and set aside.
2. Whip the Goat Cheese
Combine the 8 oz goat cheese, 2 oz Greek yogurt, 1 tbsp honey, 1 tsp olive oil, and a pinch of salt and pepper directly into a food processor.
Process on high for 1 to 2 minutes until completely smooth, light, and creamy.
Transfer to a small bowl and set aside at room temperature
Shape and Sear the Tavern Burgers
Shape the ground beef into four thick, compact patties (about ¾-inch to 1-inch thick).
Press a slight dimple into the center of each patty with your thumb to prevent it from doming while cooking.
Season heavily with salt and pepper (I use Montreal Steak Seasoning) on both sides right before cooking.
Heat a heavy cast-iron skillet or griddle over medium-high heat until smoking hot.
Sear the patties for 4 to 5 minutes on the first side without moving them to build a deep, dark tavern-style crust.
Flip and cook for another 3 to 4 minutes (for medium-rare to medium doneness, or until the internal temperature hits 135°F–140°F).
Rest the meat on a warm plate for 5 minutes to lock in the juices.
4. Toast the Buns
Melt a small pat of butter in the hot skillet over medium heat.
Place the Challah Pretzel Buns cut-side down.
Toast for 1 to 2 minutes until golden brown and crisp.
The Golden Assembly Rule
Building this burger in the correct structural order balances the hot and cold elements perfectly.
Bottom Bun: Lay down your toasted bottom challah pretzel bun.
Spread: Slather a thin, even layer of the whipped goat cheese edge-to-edge.
Pile: Place a generous mountain of warm caramelized onions directly over the cheese.
The Meat: Rest the thick, juicy tavern-style burger patty right on top of the onions.
The Sweet Heat: Spoon a rich layer of your roasted Hatch chili jam directly onto the hot burger patty.
Top Bun: Spread another thin layer of the whipped goat cheese onto the cut side of the top bun.
Crown: Close the burger and serve immediately.
ENJOY!
