Hatch Green Chile Burgers Recipe

I absolutely love this Hatch Green Chile Cheeseburger recipe because it perfectly combines the smoky heat of roasted Hatch chiles with the creamy, spicy kick of Pepper Jack cheese, making it a mouthwatering experience I can’t resist. Plus, the whole experience of crafting these burgers on the grill gives me that satisfying homemade vibe that makes every bite feel like a special occasion.

My passion is making Hatch Green Chile Burgers. They start off with the perfect blend of ground beef—a mix that’s 80 percent lean and 20 percent fat.

Even though that fat makes the ground beef an excellent candidate for grilling, the real zesty magic of the burgers lies in the roasted Hatch green chiles used in them. I’ve found that the following ingredients in the amounts listed yield six good-sized burgers.

Ingredients

• Ground Beef (80/20 blend): Rich in protein, provides juiciness and flavor.
• Hatch Green Chiles: Adds spicy heat and a smoky, earthy flavor.
• Pepper Jack Cheese: Creamy texture with spicy kick, enhances flavor.
• Lettuce Leaves: Adds crisp texture and freshness, low in calories.
• Tomato Slices: Provides juiciness and a touch of acidity, rich in Vitamins A & C.
• Red Onion Slices: Crunchy, adds sharp, sweet flavor, contains antioxidants.
• Mayonnaise: Creamy texture, enhances richness, calorie-dense.

Ingredient Quantities

• 1 pound ground beef (preferably 80/20 blend)
• 4 Hatch green chiles, roasted, peeled, and chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 slices Pepper Jack cheese or cheese of your choice
• 4 hamburger buns
• Lettuce leaves
• Tomato slices
• Red onion slices
• Mayonnaise or preferred burger sauce
• Butter (optional, for toasting buns)

Instructions

1. Prepare the Grill or Pan:
Heat your grill or skillet to medium-high. If you’re using a grill, you’ll want to lightly oil the grates.

2. Mix the Burger Patties:
In a large bowl, blend together the ground beef, chopped Hatch green chiles, salt, and freshly ground black pepper, along with garlic and onion powders. Mix gently until all ingredients are uniformly distributed. This is the basic mixture for the green chile cheeseburger. You can form it into patties as is to enjoy on the regular. But to keep things interesting, I’ve outlined three variations below.

3. Shape the Patties:
Divide the mixture of beef into four equal portions, and form them into patties. Make a slight depression in the center of each patty to ensure that it cooks evenly.

4. Cook the Patties:
Place the patties on the grill or skillet that has been preheated to the right cooking temperature. Allow the patties to cook for 3-4 minutes on one side, then flip them to the other side.

5. Add the Cheese:
In the final minute of cooking, put a slice of Pepper Jack cheese on each patty, letting it melt a bit.

6. Prepare the Buns:
As the burgers are cooking, slice the buns. You may also butter them, if desired, and toast the insides on the grill or in a pan until golden brown.

7. Assemble the Burgers:
Slather mayonnaise or your favorite burger sauce on the lower half of every bun.

8. Add the Toppings:
Position a lettuce leaf atop the sauced bun, then place a cooked patty (with melted cheese, if desired) directly on top.

9. Finish the Assembly:
Place desired amounts of tomato and red onion slices on each burger, then top with the other half of the bun.

10. Serve:
Savor the Hatch Green Chile Burgers right off the grill and served with your favorite side dish!

Equipment Needed

1. Grill or Skillet
2. Grill Brush or Paper Towels (for oiling grates)
3. Large Bowl
4. Measuring Spoons
5. Mixing Spoon or Hands (for mixing ingredients)
6. Knife
7. Cutting Board
8. Spatula (for flipping patties)
9. Tongs (optional, for handling buns)
10. Plate or Tray (for assembling burgers)
11. Butter Knife (optional, for spreading butter on buns)
12. Slicing Knife (for slicing buns, tomatoes, onions)

FAQ

• Can I use another type of chili if I can’t find Hatch green chiles?
  Yes, you can substitute with Anaheim or Poblano chiles, but the flavor profile will be slightly different.
• Is it necessary to roast the Hatch green chiles?
  Roasting the chiles is essential as it enhances their flavor and makes them easier to peel.
• Can I use a different blend of ground beef?
  An 80/20 beef to fat ratio is preferred for juiciness and flavor, but you can use a leaner blend if desired, keeping in mind the burgers may be drier.
• What cheese pairs well with Hatch green chiles if I don’t have Pepper Jack?
  Monterey Jack, Cheddar, or even a Smoked Gouda would complement the Hatch green chiles nicely.
• How can I roast Hatch green chiles at home?
  Roast them over an open flame, on a grill, or in an oven under the broiler until the skins are charred and blistered, then peel after cooling.
• Can I make this recipe with turkey or chicken instead of beef?
  Yes, ground turkey or chicken can be used as a substitute, but expect a different texture and potentially drier burgers.
• What can I add to the burger for extra flavor or texture?
  Consider adding crispy bacon, avocado slices, or pickled jalapeños for extra flavor and texture.

Substitutions and Variations

You can substitute ground turkey or chicken for lean ground beef.
Substitute milder chiles, like Anaheim or Poblano peppers, for the chile in this dish.
Salt can be replaced with soy sauce to add an umami depth to the burgers.
Cheddar or Monterey Jack cheese may be substituted for Pepper Jack cheese.
Whole wheat buns or lettuce wraps can take the place of ordinary hamburger buns for a lighter option.

Pro Tips

1. Chill the Meat Before Forming Patties: For easier handling and better texture, chill your ground beef in the fridge for about 15-20 minutes before shaping the patties. This helps prevent the fat from melting during handling, resulting in juicier burgers.