Hatch Red Chile Enchilada Burger | Fresh Chile Cookin' with Randy and Jenna

Ingredients

Jenna’s Quick Coleslaw

• 1 small to medium head heavy cabbage, finely shredded (green or purple)
• 1/2 cup neutral oil
• 1/2 cup apple cider vinegar with the mother
• 3/4 teaspoon kosher salt, plus a pinch to taste
• 3/4 teaspoon freshly ground black pepper, plus a pinch to taste

Enchilada Burger

• 1/2 pound 80/20 ground beef, formed into a patty
• Kosher salt and black pepper
• 1 brioche bun, buttered and toasted
• 1 to 2 slices melty cheese
• 1 large egg, cooked sunny side up
• Fresh onion, thinly sliced (optional)
• 1/2 jar Fresh Chile Fresh Red Sauce, thinned with water to taste
• Butter, for toasting and frying

Instructions

Make the coleslaw

1. Shred the cabbage very thin and add to a large bowl.
2. Whisk oil, apple cider vinegar, salt, and pepper in a measuring cup until emulsified.
3. Pour dressing over cabbage and toss until lightly coated. Taste and adjust salt and pepper. Set aside.

Cook the burger

1. Season the 1/2 lb patty on both sides with salt and pepper.
2. Heat a cast iron skillet over medium to medium-low. When hot, add the patty. Cover and cook 5 minutes.
3. Flip, cover, and cook 5 minutes more, or to desired doneness. Add cheese in the last minute to melt. Transfer the burger to rest while you cook the egg.

Warm the Fresh Red

1. Pour about half the jar into a small saucepan. Thin with a splash of water to a spoonable consistency.
2. Warm just to a gentle simmer. Turn off the heat and keep warm.

Toast and fry

1. Butter the brioche bun and toast cut sides until golden.
2. In the burger skillet, melt a little butter and cook the egg sunny side up with a lid so the top sets. The yolk should still be runny.

Assemble

1. Spoon a layer of Fresh Red onto the bottom bun.
2. Set the burger on top. Add onions if using, then the sunny side egg. Spoon more Fresh Red over the egg.
3. Add a small handful of the coleslaw for crunch. Cap with the top bun and press gently. Serve immediately.