Grilled Burgers with Roasted Green Chile Aioli

For the Labor Day holiday (here in the US) on Monday I grilled  burgers using roasted Hatch New Mexican Chiles in two ways; as a spread as well as adding a few strips tucked beneath the burger. Yum!
A vendor at our local Farmer's Market sells a variety of fresh peppers and they also roast peppers on site in a large, expanded metal, rotating drum fired with a propane burner.I love the fragrance of the chiles roasting ~ sensory pleasure!! 
This past weekend I was happy to find they had Hatch New Mexican Chiles, warm and freshly roasted. :)(You could use any mild, roasted green chile if you cannot find Hatch Chiles.)This sauce/spread is also good served with slices of roasted pork, grilled chicken, shrimp, as wellas a spread on BLT sandwiches, and in chicken oregg salad.
Here's all you need to make the flavorful Green Chile Aioli:

A cup of mayo, the chiles, roasted garlic, and a littlefresh lime juice.

Simply mince the peeled and cleaned chiles, and stir into the remaining ingredients.  I opted to mix it up in the small food processor instead, giving it just a couple of pulses.


Besides the Chile Aioli and chile strips, I served the burgers on crispy La Brea Bakery Torta sandwich rolls, a slice of Monterey Jack cheese (added a few minutes before removing the burgers from the grill), ripe garden tomato slices and fresh greens.
Oh, and I highly recommend McCormick's Grill Mates HamburgerSeasoning (no compensation from the company ~ I just lovethis seasoning for burgers!)

These were voted right up there among the best burgers we ever have had. They were very good ~ I hope you'll give them a try!

For a printable copy of the Green Chile Aioli recipeclick here.

Thanks for coming by today!
Blessings,  Mari xo

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