Roasted New Mexico Hatch Chile peppers turn a normal burger into an iconic Green Chile Cheeseburger that will capture your burger loving attention. Bring a little Southwest flavor to your kitchen with this easy burger recipe.
And is you’re looking for more Southwestern – Mexican burger ideas, don’t miss this recipe for my recipe for Tortilla Burgers.
What Makes A Green Chile Cheeseburger So Special?
If you’ve ever driven through the New Mexico, you know that chile peppers rule the culinary landscape. So it’s only natural that a hamburger would get some royal chile pepper treatment.
What Is A Green Chile Cheeseburger?
Hatch Chile Cheeseburgers are made famous from the Hatch Chile Pepper Region in New Mexico. A burger patty that either contains chopped chile peppers, or topped with copious amount of roasted Hatch chiles, whole or chopped. Either method makes this famous burger a Southwestern staple.
It’s no doubt that New Mexican’s love their green chile cheeseburgers, and more than likely you can find one in just about every town across the state. And each will have it’s own version of what this burger should be.
Whether it be a double smash burger, flame broiled, or off a flat top grill, one commonality is there’s cheese and green chile peppers involved. And not to mention the toppings and condiments are widely variable.
Why Is This Burger So Famous In New Mexico?
It all starts with the world renowned Hatch Chile Peppers, grown in the Hatch Valley of New Mexico. These peppers are smoky, spicy and when combined with melty cheese, a burger patty and toasted buns, the rest is History. I’ve not been, but the New Mexico State Fair has a yearly competition to crown the best Hatch Chile Cheeseburger in the state every year.
My Simple Version
For my recipe, I’m keeping things nostalgic and very simple by adding chopped Hatch Chile Peppers on top of a cooked burger patty which has been simply seasoned with some green chile salt, a mix of equal parts of green chile powder and kosher salt.
This is the preparation method and my experience when I had my first green chile cheeseburger, nearly 30 years ago, at a small town burger joint.
In this post you’ll learn:
- How to make a simple straight-forward green chile cheeseburger.
- How to pan fry the burger.
- How many roasted chile peppers per burger.
- A unique way to season the burger meat.
- The best heat level of peppers to choose.
- And a list of toppings to choose from, that a variety of New Mexico restaurants offer.
Let’s take a look:
Ingredients You’ll Need
- Ground Beef, 80-20% burger blend is traditional for making a good burger. The fat content keeps the burger juicy and flavorful.
- Green Chile Salt: A simple 50/50 blend of Kosher Salt and Green Chile Powder is a unique way to season the ground beef. A trick I learned from one of my New Mexico native Executive Chef Instructors in Culinary School. You can easily find green chile powder at a specialty spice shop.
- Chile Peppers: I’ve made many green chile cheeseburgers, using many varieties of peppers. To be official and traditional, please choose Hatch Chile Peppers from New Mexico. The unique growing conditions in the Hatch Valley make these peppers a very special treat. You’ll need to use chile peppers that have been roasted, somewhat peeled and veins and seeds removed.
- Cheese: Choose a really good melting cheese. American cheese melts like a charm, as does a white Muenster cheese. Monterey Jack and Pepper Jack are also good choices.
Substitutions
- Colorado Style With Pueblo Chiles: I don’t want to slight my home state of Colorado. Pueblo chile peppers may be substituted for New Mexico Chiles. Pueblo chiles are routinely Mirasol Peppers, which when dried are Guajillo peppers you find in your supermarkets. Pueblo Chile peppers are hotter than Hatch, for a spicier cheeseburger experience.
- Seasoning: For my burger, I wanted to share with you the green chile salt trick, an easy and complimentary way to season this burger. If you’d like a seasoning with a little more depth, try a combo of :
- ¼ teaspoon garlic powder,
- 1 teaspoon dried oregano,
- ¼ teaspoon each cumin and coriander
- Salt and pepper
This combo comes from my friend over at M.J.’s Kitchen.
Chile Pepper Pro Tip:
- Heat Level: Please do wimp out and choose a chile pepper labeled mild. The heat level and the warm flavor of the chile is important here. If the chile is too mild, it simply won’t elevate the flavor of the burger and you may not even notice it’s there. A green chile cheeseburger needs a burst of spicy meaty chile to get your attention. Choose medium or hot chile peppers.
- Whole or Chopped? I’ve had these burgers where the chile peppers are simply roasted, laid out flat and then placed on the burger. More times than not, upon first bite, the chile pepper pulls out on the first bite. I like to use chopped chile peppers that stay put so you can enjoy them with every bite.
Step by Step: How to Make A Green Chile Cheese Burger
- Step 1: Whenever I pan fry burgers, I take the smash-burger approach. Simply because it seems to work so well. Divide one pound ground beef into ¼ pound patties. Use a kitchen scale for accuracy. Then gently roll them into very large meatballs. Use a good searing skillet such as a French Carbon Steel Pan (my favorite) or a cast iron skillet. Get the skillet nice and hot, add a very small amount of oil, or use non-stick spray, then add the patties. Using a sturdy spatula, smash the patties to about ½ inch thick. Disclaimer: I am an Amazon affiliate. If you purchase the carbon steel pan using the link above, I receive a small commission at no extra charge to you.
- Step 2: Sprinkle each patty with a good amount of the chile salt. Cook for 3-4 minutes, or until well browned on the first side. Turn, season the other side and cook until internal temperature reaches 165 degrees. Use a digital read meat thermometer to determine this. In the meantime, toast the buns in another skillet. Note: My skillet will only comfortably accommodate two burgers at a time.
Bun Toasting Tip:
- Use Mayonnaise: Spread the buns with mayonnaise rather than butter to toast. Why? Mayo will enhance the flavor, and the oil and the egg yolks in mayo will create a crispier experience, which means avoiding soggy buns. You’ll get a rich golden brown crust, which is technically obtained through a process called Maillard Reaction. Mayonnaise will also keep the bun from drying out. A good thing when it’s supporting those roasted chile peppers.
- Grill Pan: Since I’m cooking these burgers indoors, I like to use my grill pan to obtain those desirable grill marks on the buns.
- Step 3: Add the cheese. Place a slice of cheese on each patty. I like to cover with a lid for just a few seconds to get the cheese nice and melted.
- Step 4: Plate that burger. Place the cheeseburger patties on the bun and top with the chopped Hatch chile peppers. As a rule of thumb, I use about two chopped peppers per burger.
Tips For Success
- Texture: When rolling the patties into large meatballs, don’t overwork the meat. A looser patty will make a better textured burger.
- Chile Prep: If you’re roasting your own chile peppers, or using peppers that have been roasted for you, don’t rinse them under water to remove the charred skin. You’re washing away some of that smoky flavor. use your hands to slide the skin off. And no need to remove every little bit of skin, a little left on the pepper adds flavor.
- Advice: I don’t recommend adding the chopped peppers directly into the meat before frying. Keep them as a topping. The chunks of peppers may compromise the texture of the patty causing them to fall apart while cooking.
Green Chile Cheeseburger Topping Ideas
I’ve kept my cheeseburger very basic here, but common toppings are lettuce, a slice of tomato and a slice of onion. Sliced avocados are also a popular choice. Here are some variations of the Green Chile Cheeseburger from restaurants in New Mexico.
- The Shed, Santa Fe: Makes their green chile burgers with bison and no cheese. Topped with chopped green chile peppers and Grillo’s Pickles.
- Double green chile cheeseburger; chopped green chile peppers, American cheese, lettuce, tomatoes, onions, pickles, mustard and catsup. Twister’s style.
- Cafe Abiquiu makes their burgers with a brioche bun, American cheese and green chile aioli.
- The Taos Ale House really puts a spin on the traditional by adding marinara, mozzarella and jalapenos.
These are just a few ideas on the different versions you’ll find in New Mexico. Source: New Mexico Magazine.
Want to find your perfect Green Chile Cheeseburger, check out New Mexico True’s article that guides you through the official Green Chile Cheeseburger Trail.
What To Serve Them With
- Cheeseburgers are a hearty meal, so a simple side of Skillet Potatoes work well here. Or try Home Fries or Sweet Potato Fries.
- My favorite side for these Southwestern burgers are Refried Beans.
- Want to keep it light? Take a look at this Southwest Salad with Black Beans.
Where To Buy Hatch Chile Peppers
I’m lucky that every Fall chile roasters fire up in our neighborhoods and Hatch Chile Peppers are readily available. I buy a half bushel and freeze them in portions to have a stash year round. If this tradition isn’t available to you you have options.
- You can order them from stores located in the Hatch Valley, such as The Hatch Chile Store. Fresh frozen, and shipped directly to your door step, it’s a great option.
- Check your local grocery store frozen food section. I’ve also seen them available at Costco.
- You can also purchase cans of green chile peppers on the Mexican food aisle at the grocery store. They offer whole and chopped green chile peppers.
Questions You May Have
You can. However, an 85/15 or 80/20% blend is a really good combination for burgers. The lean meat and the fat work together to create flavor and that juicy burger texture that we all love. I personally recommend an 80/20 blend for the best flavor.
That’s the beauty of cooking with green chile peppers. You can purchase mild, medium or hot peppers to customize your burgers to meet your heat tolerance. Again, I recommend choosing a medium hot chile pepper to maximize the flavor and experience of these New Mexico burgers.
Absolutely yes. And with no alterations to these instructions.
You can. You’ll find a selection of brands on the Mexican aisle at your supermarket. They’re a great alternative if you don’t have access to fresh roasted green chiles.
Explore More Southwestern Burgers
And if you’ve been curious about cooking with bison, don’t miss my recipe for Buffalo Burgers. One of the most popular burger recipes on my site, it’s drizzled with a special sauce and seasoned beautifully, it’s a great recipe to start with.
And if you’re a burger fanatic like us, don’t miss my category for Hamburger Recipes. I’m positive you’ll find something you’ll fall in love with.
And if you’re curious about chile peppers and want to learn more, check out my article on Chili vs. Chile. A guide to everything chile.
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Hatch Green Chile Cheeseburgers
Equipment
- 1 Heavy Skillet A French Carbon Steel Pan or Cast Iron Skillet
Ingredients
- 1 pound 80/20 blend ground beef
- 1 teaspoon Kosher salt
- 1 teaspoon Green Chile Powder
- 8 Roasted Hatch chile peppers deseeded and deveined, rough chopped
- 4 slices Good melting cheese American cheese works well here as well as Muenster.
- 4 small Hamburger buns
- 2 Tablespoons Mayonnaise for toasting the hamburger buns
Instructions
- Divide the hamburger into 4 equal parts. Using a kitchen scale is a great tool to make sure each patty is very near 4 ounces.
- Roll each patty into a large round meatball.
- Mix together the green chile powder and the kosher salt.
- Heat a good searing skillet over medium high heat. Once the skillet is hot, add two of the patties. Use a sturdy spatula to smash to burgers to approximately ½ inch thick. Once smashed, sprinkle each patty with the chile powder/salt mix. Let the burgers cook for 3 – 4 minutes.
- In the meantime, spread mayonnaise on the buns and toast in a separate skillet. Keep warm.
- Turn the burgers, season the other side with the chile powder/salt mix and cook another 3 – 4 minutes, or until internal temperature reaches 160 degrees. Add a slice of cheese to each patty and once melted, add chopped chile peppers on top of the cheese and serve.
Notes
- Texture: When rolling the patties into large meatballs, don’t overwork the meat. A looser patty will make a better textured burger.
- Chile Prep: If you’re roasting your own chile peppers, or using peppers that have been roasted for you, don’t rinse them under water to remove the charred skin. You’re washing away some of that smoky flavor. use your hands to slide the skin off. And no need to remove every little bit of skin, a little left on the pepper adds flavor.
- Advice: I don’t recommend adding the chopped peppers directly into the meat before frying. Keep them as a topping. The chunks of peppers may compromise the texture of the patty causing them to fall apart while cooking.
Nutrition
Hatch Green Chile Cheeseburgers … It’s What’s for Dinner.
