Comments on: Hatch Chile Extravaganza: Chile-Stuffed Bison Burgers with Deconstructed Guacamole

By: gloriachadwick

gloriachadwick — Thu, 17 Sep 2009 20:31:08 +0000

I’ve heard that it’s best to leave the char on when you freeze them; it helps prevent freezer burn and keeps those wonderful Hatch chiles flavorful. I’ve also heard that they get hotter the longer you freeze them. I bought 20 pounds last month and what’s left of them are in my freezer–with the peel on.

By: Natanya Anderson

Natanya Anderson — Tue, 08 Sep 2009 20:46:55 +0000

Thanks for the tip Robert. I hadn’t thought about it until I looked, but all the chiles in my freezer are indeed peeled. Glad you liked the post – I’m making and posting about your cookies in the next week or two

By: Chef Robert

Chef Robert — Fri, 04 Sep 2009 18:00:39 +0000

Natanya, that burger looks killer and I absolutely love bison. I would like to point out that if folks are freezing chiles then it really helps to peel the skin before you freeze them.

By: Fuji Mama

Fuji Mama — Wed, 02 Sep 2009 22:01:57 +0000

Mmmm, I LOVE bison burgers and these look delish!

By: Top Austin Blog Posts Week of August 16th 2009 | Republic of Austin

Top Austin Blog Posts Week of August 16th 2009 | Republic of Austin — Sun, 30 Aug 2009 21:43:13 +0000

[...] HATCH CHILI PEPPER SEASON!!! AYE AYE AYE! Don’t know what to cook? Try this Hatch Green Chile-Stuffed Bison Burgers Topped with a Deconstructed Guacamole (via Fete and Feast) or try Austin Farm to Table’s Texas Sweet Onion and Hatch Chile [...]