Letting the super seasonal Hatch chile shine in this Green Chile Cheeseburger makes for one superior burger! Extremely easy to make, and even easier to enjoy. This perfectly juicy burger is the perfect way to enjoy the end of summer!
A super hot grill is the key to cooking these super-thin burgers in a flash. Locking in all those juices makes this restaurant quality at home! I even surprised myself with this burger a little, IT IS SOOOOOO GOOD!
This burger could not be easier to make. Less than a handful of ingredients and you are on your way to a swoon-worthy burger you will want to enjoy EVERY DAY! Especially every day these hatch chiles are in season at the end of summer.
The real important things to get your hands on are the super fluffy brioche buns and good melty cheese. Those things make the whole experience of this Green Chile Cheeseburger next level!
I pick up freshly roasted hatch chiles at my local grocery store. If you don't find them already roasted, you can roast them yourself by coating them in a little oil and placing them on the grill until the skin on the outside completely chars. Place them in a bowl and cover with plastic wrap till cool, then remove the skin with the back of a knife and they are ready to use.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
This is the quickest burger you will ever make. To let the hatch chile really shine, I mix it into some ground beef, with a little onion for even more flavor, and some salt and pepper. That's it! Simple is best for this burger.
Mix everything together until it is well combined and to ensure the seasoning has reached every corner of the ground beef. Then portion the meat into 3.5-4 ounce balls.
Next, flatten the balls into really thin patties. As thin as you can get them. I actually press them out using my tortilla press. Put the balls between two pieces of parchment paper squares and press them out. This allows you to get a super even and very thin burger patty.
Since the patties are super thin, get your grill screaming hot so they will cook really quick and get a slight crust and browning on them. Top with cheese and let it melt on the grill before removing the patties. Serve two patties per burger.
While the burgers cook I dice up the rest of my onion and a couple more hatch chiles really fine and mix with a drizzle of olive oil, the juice of a lime, and some salt and pepper. Mix it all together to top your burgers with when serving.
Notes & Tips
I like to patty these burgers out really thin to get that restaurant quality out of them. They get ever so slightly crisp but stay super juicy this way.
Get a really nice melty cheese. I picked up this New Zeland cheddar you see in these photos at Trader Joe's, and it was SUPER melty and beautiful. Just what I wanted for this burger.
Dice the onion and chiles as small and fine as you can for adding to the ground beef. You could even throw them in a small food processor to form a bit of a paste if you don't want to do it by hand.
Salt and pepper are all the meat needs for this beautiful burger. Not over-seasoning allows the hatch chiles to really shine.
And get a nice sweet onion if you can, Vidalia or the like if you can find it.