Last summer, Freddy’s Frozen Custard & Steakburgers rolled out a limited-edition steakburger topped with Hatch green chiles — premium peppers grown in the Hatch region of New Mexico.
Freddy’s Hatch Green Chile Double Steakburger consisted of two seared-to-order steakburger patties wedged into a butter-toasted bun with green chiles, grilled onions, cheese and mustard. The spicy burger was a hit with customers, who rallied for its return.
This month, Freddy’s announced the return of the Hatch Green Chile Double Steakburger, available now through September 10, and unveiled a new Funnel Cake Sundae topped with powdered sugar and strawberries.
I haven’t dipped into the sundae, but I have tried the burger ($4.99, or $7.29 for a combo). The green chiles, with their buttery texture and mellow burn, add a welcome kick to the steakburger, which tastes like it’s hot off the griddle at an old-school diner. Consider it an all-American burger with a Southwestern twist.
Sign Up and Save
Get six months of free digital access to The Kansas City Star
Note: For 60 cents, you can add Hatch green chiles to any Freddy’s menu item (think hot dogs and fries).
Freddy’s has locations in Lawrence, Olathe, Overland Park, Lee’s Summit and Liberty. The Wichita-based chain is working on opening new locations in St. Joseph, Lenexa and the Northland, according to Star reporter Joyce Smith.
Hatch chiles are in season now, so you might see more of them in local markets and menus. Want to try cooking with them at home? Start with Jasper Mirabile’s recipe for Hatch Chile Pepper Shrimp Quesadillas.
A few more fun facts about chile peppers:
Chile peppers are one of the Southwestern state’s two official state vegetables; the other is pinto beans.
New Mexico’s state question is “Red or green?” — which is a reference to chile peppers.
Every year, thousands of heat seekers travel to Hatch, N.M. for the Hatch Valley Chile Festival, which features a parade, mariachi bands, chile cook-offs and chile-eating contests. This year’s festival is coming up August 30-31.
Enterprise reporter Sarah Gish writes dining columns for Ink and 913. Contact her via email at firstname.lastname@example.org or tweet @sarah_gish.