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Flavorful New Mexican Hatch Green Chile Cheeseburgers

New Mexican Hatch Green Chile Cheeseburgers - featured image
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A smoky, spicy, and juicy cheeseburger recipe featuring roasted Hatch green chiles folded into the beef for a unique Southwestern twist. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound (450g) 80/20 ground chuck
  • 2–3 medium Hatch green chiles, roasted, peeled, and chopped (fresh or frozen roasted)
  • 4 slices sharp cheddar cheese (or pepper jack for extra spice)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 sturdy hamburger buns, lightly toasted (brioche preferred)
  • Optional toppings: lettuce, tomato slices, pickles, mayonnaise, or favorite burger sauce

Instructions

  1. Preheat broiler or grill to high. Roast Hatch green chiles on a baking sheet or grill grate until skins blister and blacken, about 5-7 minutes per side. Turn carefully to avoid burning.
  2. Remove chiles and place in a bowl; cover with plastic wrap or towel to steam for 10 minutes to loosen skin.
  3. Peel off charred skin once cool enough to handle. Rinse if needed. Remove seeds for less heat or leave some for spice. Finely chop and set aside.
  4. In a large mixing bowl, combine ground beef, chopped Hatch chiles, finely chopped onion, minced garlic, Worcestershire sauce, cumin, smoked paprika, salt, and pepper. Mix gently until just combined.
  5. Divide mixture into 4 equal portions (~4 ounces or 115g each). Form into patties about 3/4 inch thick, making a slight indentation in the center to prevent puffing.
  6. Preheat grill or skillet over medium-high heat. Cook patties 4-5 minutes per side for medium doneness (internal temp 160°F/71°C). During last minute, place a slice of cheese on each patty and cover loosely to melt.
  7. Toast buns lightly on grill or skillet while cheese melts.
  8. Assemble burgers by placing patty with cheese on bottom bun, adding preferred toppings, and topping with bun crown.

Notes

Roast Hatch chiles properly to avoid bitterness. Mix patties gently to prevent toughness. Use a meat thermometer to ensure safe doneness at 160°F (71°C). Toast buns while cheese melts to save time. Rest burgers for a few minutes after cooking for juicier texture. Chill patties 15 minutes before cooking to reduce shrinking.

Nutrition

Keywords: Hatch green chile, cheeseburger, smoky burger, Southwestern recipe, easy burger, grilled burger, spicy burger

Find it online: https://crispcraving.com/flavorful-new-mexican-hatch-green-chile-cheeseburgers-easy-homemade-recipe-for-the-best-burger-experience/