Hatch Chile Gruyere Burgers with Bacon and Crab Stuffed Mushrooms

Labor Day is meant for hanging out with friends and family, relaxing, and sharing great food. Hatch Chile Gruyere Burgers with Bacon are quick, easy and delicious and Crab Stuffed Portabello mushrooms are amazing. Best of all they can be put together early and quickly cooked without ever leaving your guests.

John and I love to eat great food, but we are very picky when we go out. A lot of the time, we will measure a restaurant based on their burger. The problem is we can make better burgers at home, and this Hatch Chile Gruyere Burgers with Bacon is proof!

Labor Day is on its way. We love having friends over for a casual barbecue, but I have learned your guests don’t want you working your butt off while they’re there, so I wanted something that I could make up ahead of time and cook quickly on the grill while socializing.

This time of year is all about the Hatch chile in my book. Unlike other chilies, they are only available for a short time. I loved the Gruyere Hatch combination in my Hatch Chile Bacon Mac and Cheese, so knew Hatch Chile Gruyere burgers with Bacon would be delicious. That’s an understatement,  it’s a “blow your mind” amazing burger!

I made these burgers three different ways:

1. First, charring the Hatch chile, removing the skin, dicing and adding them into the ground beef.
2. Secondly, stuffing a slice of raw Hatch chile into the center with the Gruyere before grilling.
3. The WINNER! Grill a slice of Hatch chile and added it to the top of the burger.

When I grilled the burgers using the first method, we couldn’t detect enough flavor even though I used a 1/2 cup in with the beef. The second method, while good, the chile remained pretty al dente. The third method, and also the easiest, has it all, great flavor and texture.[Tweet “#ad Hatch Chile Gruyere Burgers with Bacon are perfect for Labor Day! @shopfamilyfare #FamilyFareOmaha #burger #LaborDay”]

In addition to the burgers, I found some Dill Havarti at Family Fare. I haven’t been able to find it at other stores for quite some time, and it’s my favorite cheese to stuff portobello mushrooms with. The mushrooms, crab, cheese, and Panko make this appetizer perfect. They can be made ahead and then cooked in 10 minutes when you’re ready!

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Hatch Chile Gruyere Burgers with Bacon and Crab Stuffed Mushrooms

Author: Hostess At Heart

Labor Day is meant for hanging out with friends and family, relaxing, and sharing great food. Hatch Chile Gruyere Burgers with Bacon are perfect.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Keyword: Burger with bacon, Gruyere, hatch chile

Servings: 6 people

Ingredients

  

1x2x3x

Hatch Gruyere Burgers with Bacon

• 1 pound ground beef I used 85% lean
• 1/2 cup diced yellow onion
• 2 Hatch chilies seeded
• 1 block Gruyere Cheese 8 slices 1/4" thick
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 10-12 strips of bacon cooked
• 5-6 hamburger buns
• Olive oil

Crab & Havarti Stuffed Portobello Mushrooms

• 3-4 medium to large Portobello mushroom caps
• 1 block of Havarti with dill cheese
• 1 6 oz can of crab meat completely drained (I used Bumble Bee Fancy White)
• Panko bread crumbs
• Olive oil

Instructions

 

Hatch Gruyere Burgers with Bacon

• Combine the ground beef, onion, salt, and pepper together and form 5 to 6 balls. Split each ball in half and form a 4" patty by pressing each half onto a piece of waxed paper. Put two slices of Gruyere cheese onto the center of one-half. Place the patties together with the cheese in the middle, and press together to form one patty.
• Slice the chilies to fit the burger. Drizzle them with olive oil, salt, and pepper. Set aside.
• Butter the inside each half of the hamburger buns set aside.
• Grill each burger to preferred doneness. Grill chilies until just slightly soft, 4 to 5 minutes. Grill buns until toasted.
• Assemble by putting the burger on the bun, topped with tomato, chili, and bacon.

Crab & Havarti Stuffed Portobello Mushrooms

• Preheat the broiler of an oven.
• Wipe any debris from the mushroom, and using a spoon, remove the stem and gills from the caps.
• Brush the outside of the cap with olive oil and fill each with crab meat. Top with thinly sliced Havarti with Dill cheese. Sprinkle top with Panko crumbs.
• Place 6 to 10 inches under a broiler. Cook for 5 to 6 minutes. Watch carefully. Mushrooms are done when Panko is a golden brown.
• Serve immediately.

Nutrition

Calories: 494kcalCarbohydrates: 22gProtein: 28gFat: 31gSaturated Fat: 11gCholesterol: 92mgSodium: 1144mgPotassium: 610mgFiber: 1gSugar: 4gVitamin A: 155IUVitamin C: 25.3mgCalcium: 100mgIron: 3.3mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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I was able to get all of my ingredients for these two recipes at my Family Fare Supermarket. That’s something I really appreciate. Who has time to store hop? Thumbing through their ads, I was able to get some ingredients on sale. They actually had 161 organic produce items available on the day I visited! In addition to the ads, you can get their coupons before you visit here, and make sure to sign up for the Family Fare YES card for even more savings. We can’t go out for what my groceries cost, and these recipes are just as good (better) than what I could get at a restaurant.

I want to thank my friends over at Family Fare Supermarkets for allowing me to share their great ingredients!

If you love burgers like me, here are a couple of my favorites!

Greek Lamb Burger with Lemon Herb Sauce

Pork and Beef Sliders with Pepperjack and Pepperoncini  

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