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!
Ingredients
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.
Method
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.
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📖 Recipe
Hatch Green Chile Cheeseburger
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!
Ingredients
- 2 pounds Ground Beef
- 4 large Hatch Chiles, roasted and skin removed, finely diced
- 1 large Vidalia Onion, finely diced
- 2 teaspoons Kosher Salt
- 1 teaspoon Fresh Cracked Black Pepper
- 8-10 Cheddar Cheese Slices
- 4-6 Brioche Buns
- Unsalted Butter, for the buns
- Juice of 1 Lime
- Extra Virgin Olive Oil
Instructions
- To make the burger patties, combine the ground beef, half the Hatch Chiles, half the onion, the salt, and pepper, together in a large bowl.
- Mix until the peppers and onions are well dispersed. Measure the mixture into 3.5-4 ounce balls. You should get 8-10 even portions.
- Press the balls in a tortilla press between two sheets of parchment paper, or using a flat bottomed skillet to make them very thin.
- Heat a grill on high. Butter both sides of the buns and quickly toast them on the grill before cooking the burgers.
- Cook the burgers until slightly crisp on one side. Flip, top with cheese, allow it to melt, then stack two patties together and place on a bun. Top with some of the hatch salsa and enjoy.
- To make the hatch salsa, combine the remaining half the diced chiles, and onion, together in a bowl with the lime juice, a drizzle of olive oil, and a pinch of salt and pepper. Stir to combine and use to top the burgers.
Notes
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.
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Nutrition Information:
Yield:
8Serving Size:
4 ouncesAmount Per Serving: Calories: 736Total Fat: 45gSaturated Fat: 21gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 221mgSodium: 918mgCarbohydrates: 35gFiber: 2gSugar: 8gProtein: 45g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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