Hatch Green Chile Cheeseburgers
Bring a taste of New Mexico to your kitchen with this Hatch green chile cheeseburger. Juicy beef patties are topped with smoky roasted Hatch chiles, sweet caramelized onions, and melted jack cheese on a soft bun. Perfectly balanced, spicy, and cheesy, this burger is a seasonal favorite when Hatch chiles are in season during late summer.
Servings: 4 cheeseburgers
Calories: 714kcal
Ingredients
- 6 green chile peppers, preferably Hatch (substitute Anaheim or poblano) for 1 cup diced roasted green chiles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound 80% lean ground beef
- 8 slices jack cheese (alternatively, mild cheddar or American)
- 4 fresh hamburger buns
- Salt and pepper
- Optional burger toppings: ketchup, sliced tomato, lettuce, mayonnaise
Instructions
Roast the Green Chile Peppers
- Preheat the broiler. Lay your chile peppers on a rimmed baking pan in a single layer. (It is not necessary to grease the pan.)
- Place the peppers under the broiler about an inch from the element. Broil, rotating with tongs every minute or two, until all sides are charred and blistered. Keep a close eye; the broiler works quickly.
- Place the peppers in a paper bag. Fold the bag tightly closed, and let the hot, blistered peppers steam for about 10 minutes. PRO TIP: The steam will loosen the skins from the flesh.
- Use your hands or the dull side of a paring knife to scrape or peel the skins from the flesh of the roasted peppers. Discard the burnt skins. Split the peppers open with a sharp knife. Scrape away any seeds, and slice and dice the peppers.
For the Burgers and to Finish
- Divide the beef into four flattened, round patties and let rise to cool room temperature.
- Heat a skillet over medium-low heat. Add the olive oil. Cook the onions, stirring frequently, until translucent and a light, caramelized brown, about 15 minutes. Add the chile peppers and stir to combine. Remove from heat.
- Generously salt the top and bottom of each burger patty. Cook the burgers to your preferred doneness, on a grill, stovetop skillet, or on a sheet pan under the broiler. PRO TIP: When I'm not grilling, I broil my burgers for about 2 or 3 minutes per side for a medium burger.
- In the last minute of cooking, spoon a tablespoon or more of the onion and chile pepper mix onto the patty, then top with a slice or two of cheese. Finish cooking, allowing the cheese to melt on the burger.PRO TIP: If you're cooking the burgers in a skillet, cover with a lid to help melt the cheese.
- Transfer each cooked chile and cheese patty to a hamburger bun. Top with a little more green chile, if desired, and serve with your favorite fixins.
Notes
This Hatch green chile cheeseburger is all about layers of flavor, so a few simple tips go a long way.
- Cheese tips: Jack cheese is traditional, but mild white cheddar, provolone, or American cheese also melt nicely. For the perfect cheese melt, cover the skillet or broiler pan in the last minute of cooking.
- Bun tip: Lightly toasting your buns adds texture while keeping them from getting soggy.
- Burger tips: When shaping your patties, don’t press them too thin; slightly thick patties stay juicier and hold up under the chile topping. Always season the patties just before cooking.
- Green chile tips: Roast the chiles and caramelize the onions up to three days in advance to save time. Hatch chiles not available? Anaheim or poblano peppers make excellent substitutes.
- Roasted green chiles can be frozen for up to 4 months, or prepared up to three days in advance and stored in the fridge
Nutrition
Calories: 714kcal | Carbohydrates: 29g | Protein: 38g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 982mg | Potassium: 503mg | Fiber: 5g | Sugar: 7g | Vitamin A: 475IU | Vitamin C: 22mg | Calcium: 500mg | Iron: 5mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
