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So I've been experimenting with red chile and hamburgers. Everyone knows how great green chile and burgers are, but how can I incorporate red chile? I've tried marinating ground beef in red chile before pattying them up. The beef seems to greatly overpower the subtle red chile flavor only to reveal a bit of spice. I've tried smothering the burger which is okay, but the result is far too messy to be finger food. Any suggestions?
Work red chile powder into the ground meat like you would salt and pepper, then form the patties. You could also put some of the sauce in at that stage -- it could probably handle, say, up to a third cup of sauce for eight large burgers before the meat started falling apart.
How does Wimpy's (or whatever they're called now) do it? They go with the smothering technique, and they're not too messy. Maybe use less chile and more absorbent buns.
Red chile powder, of course. Thanks for the tips.