Bangers Vegan Hatch Chili Burger Recipe
Impossible vegan hamburger, French fries, grilled onions, hatch chili, and vegan cheese. Served with salsa.
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Ingredients
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Burger and Toppings
Fries
Salsa
Method
Burger and Toppings
- 1
Prepare hatch chilies
Roast the hatch chilies over an open flame, in a cast-iron skillet, or under a broiler until the skins are blackened and blistered on all sides (about 8–10 minutes), turning frequently. Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this loosens the skins.
- 2
Peel and slice chilies
After steaming, rub off the blistered skins with your fingers or a paper towel. Remove stems and seeds if you want milder heat, then slice the chilies into 1/4-inch strips. Set aside.
- 3
Caramelize onions
While chilies are steaming, thinly slice the yellow onion. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the sliced onion, a pinch of salt, and cook, stirring occasionally, until deeply browned and caramelized, about 20–25 minutes. Add a splash of water if the pan gets too dry. When nearly done (last 3–4 minutes), add 1/2 teaspoon smoked paprika and stir to combine. Remove onions to a bowl and keep warm.
- 4
Cook hatch chili strips
In the same skillet, add the remaining 1 tablespoon olive oil and heat over medium. Add the sliced hatch chilies and saute for 3–4 minutes until slightly softened and lightly charred. Season with a pinch of salt and a few cracks of black pepper. Remove and set with the onions.
- 5
Season and cook patties
Pat the Impossible patties dry with a paper towel. Season both sides with garlic powder, remaining smoked paprika (if any), salt and black pepper. Heat a clean skillet (cast iron preferred) over medium-high with a light brush of oil. Cook patties 3–4 minutes per side until well-browned and heated through (follow package guidance for internal temp if provided). In the last 1 minute of cooking, place 2 slices of vegan cheese on each patty and cover the skillet briefly to melt the cheese.
- 6
Toast buns and assemble
Split the buns and lightly toast cut sides in a dry pan or buttered with a little olive oil for 1–2 minutes until golden. Spread vegan mayonnaise and Dijon mustard (if using) on the buns. Place the cheesy patty on the bottom bun, top with a generous portion of caramelized onions, then the sautéed hatch chili strips, and the top bun. Serve immediately with fries and salsa.
Fries
- 7
Prepare potatoes
Wash and peel the russet potatoes (peeling optional). Cut into even 1/3- to 1/2-inch sticks. Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch — this yields crisper fries.
- 8
Dry and optionally toss with cornstarch
Drain and pat the potato sticks thoroughly dry with kitchen towels. If using cornstarch, toss the dry fries with 1 tablespoon cornstarch until evenly coated; this helps crispness.
- 9
Cook the fries
Deep-fry method: Heat canola/vegetable oil in a heavy pot to 325°F (163°C). Fry the potato sticks in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again in batches until golden and crisp, 1–2 minutes. Drain on paper towels and season with salt and pepper. Oven-bake alternative: Preheat oven to 230°C (450°F). Toss fries with 1–2 tablespoons oil to coat, spread on a single layer on a parchment-lined sheet, and bake 20–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper.
- 10
Keep warm
Keep cooked fries in a warm oven (about 200°F / 95°C) on a wire rack while finishing burgers so they stay crisp.
Salsa
- 11
Finish salsa
If using store-bought salsa, transfer 1/2 cup to a small serving dish. Stir in chopped cilantro, lime juice, and a pinch of salt to brighten flavors. Taste and adjust seasoning. Serve alongside the burger and fries for dipping.
