It's that time of year again...

Simon's second Hatch Chile season. Honestly, I don't get as geeked out when Fredricksburg peaches or Vidalia onions start hitting the grocery shelves, and I love peaches and onions. I don't know what it is about chile season, but I love it. Takes me back to Christmas, when the chiles were long out of season, but we'd go over to some family friends house and there wouldn't be a turkey for Christmas dinner, but red chile enchiladas. And margaritas. It'd be cold outside (maybe) but you'd still break a sweat.

Simon surveys the scene. What in the name of all this holy....?

I can has chile?

For three dollars more, HEB could've roasted the case for me. And deny me the pleasure of sitting outside when it's 100 degrees? I think not.

We're making a little bit of a leap to the finished product, but Erinn and I both agreed, this was a Top 5 burger. I pureed the chiles with garlic and grilled onion, added some jack and chopped chiles and onion for texture. The simplicity is what makes it awesome.