Hatch Green Chile Cheeseburgers

Roasted New Mexico Hatch Chile peppers turn a normal burger into an iconic Green Chile Cheeseburger that will capture your burger loving attention.

Cuisine Mexican, Southwestern

Prep Time 10

Cook Time 10

Total Time 20

Servings Hamburgers

Calories 559kcal

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

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.

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.