Spicy Southwest Chili Antelope Burger

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I pulled this recipe out for national cheeseburger day last month. The burger was amazing! If you have never had a hatch chili you are missing out! This time of year you can get them all over Colorado and New Mexico. Hatch Chilis are grown in the Hatch Valley of New Mexico and are a delicious, slightly spicy pepper which people enjoy in everything from salsa to breakfast burritos. 

Usually, wherever you see these peppers for sale, there is a roasting apparatus nearby. This roaster is a metal basket with torches attached to toss and roast the skin of the pepper at the same time. This method gives the pepper a sweet smoky taste creating an avenue to peel the skin of the pepper off. If you don’t see a roaster like this then you can also use a grill or gas stovetop to get the same result. If you do not have hatch chilis around you can also use poblano peppers in this recipe.

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Spicy Southwest Chili Antelope Burger

Recipe by Justin TownsendCourse: Wild Recipes, Dinner, LunchCuisine: American, MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Use fresh roasted, hatch or poblano peppers to pair with some savory ground antelope in this quick and delicious cheeseburger recipe straight from the southwest.

Ingredients

  • 2-3 Hatch chili or Poblano Chili Peppers

  • 1 tbsp butter

  • 1 lbs ground antelope or other game meat

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 black pepper

  • 1 tsp ancho chili powder

  • 1 tbsp oil

  • Pepper Jack Cheese, sliced

  • Hamburger buns

  • Avocado, sliced

  • Enchilada sauce or Taco Sauce

Preparation

  • Using the flame on a gas stove or the grill, roast the chili pepper until the skin is blackened and crispy. Run the peppers under cold water and use your hands to work the blackened skin off the flesh. Deseed and set aside. Divide each pepper into 2-3 large sections.
  • In a bowl, mix the ground meat, garlic powder, salt, black pepper, and the ancho chili powder.
  • Bring a cast iron pan to medium high heat and add the oil to the pan. From 3-4 patties and cook in the cast iron pan until brown on each side and cooked internally to your liking. Place the cheese on the patties to melt on the last flip.
  • Using the same pan, add the butter and melt. Once melted, lower the heat to medium and add the pepper. Cook until the pepper is soft.
  • Add the patty to the buns and top with the pepper, avocado, and sauce. Enjoy!

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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