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Smoky Roasted Hatch Green Chili Cheeseburgers

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Juicy cheeseburgers infused with smoky roasted Hatch green chiles, topped with melted cheddar and served on toasted brioche buns. A quick and easy recipe that captures the essence of Hatch season in every bite.

Ingredients

Scale
  • 4–5 medium fresh Hatch green chiles
  • 1.5 lbs ground beef (80/20 blend)
  • 4 slices sharp cheddar cheese
  • 4 hamburger buns (brioche or potato)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more for peppers
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon neutral oil (avocado or canola)
  • 2 tablespoons mayonnaise
  • Lettuce and tomato (optional, for topping)

Instructions

  1. Roast the Hatch chiles: Preheat grill to high heat or oven broiler to high. Rub peppers with oil and place directly on grill grates or on a foil-lined sheet pan under the broiler. Roast for 8-12 minutes, turning every few minutes, until skin is completely blackened and blistered.
  2. Sweat the peppers: Transfer hot peppers to a small bowl and cover tightly with plastic wrap. Let sit for 10 minutes to loosen the skin.
  3. Peel and chop: Once cool enough to handle, rub off blackened skin. Remove stems and seeds. Chop flesh into small pieces (about 1/2 to 3/4 cup). Set half aside for patties and half for topping.
  4. Make the patties: In a medium bowl, combine ground beef, half of the chopped chiles, smoked paprika, garlic powder, salt, and black pepper. Mix gently with hands until just combined. Divide into 4 equal portions and shape into 3/4-inch thick patties. Make a small indentation in the center of each patty with your thumb.
  5. Grill the patties: Reduce grill heat to medium-high (400-450°F). Place patties on grill and cook for 4-5 minutes per side for medium-well, or until internal temperature reaches 160°F. Flip only once; do not press down on patties.
  6. Add the cheese: In the last minute of cooking, place a slice of cheddar on each patty. Close grill lid or cover with a metal bowl to melt cheese.
  7. Toast the buns: While cheese melts, place buns cut-side down on grill for 30-60 seconds until lightly golden.
  8. Assemble the burgers: Spread mayonnaise on bottom half of each toasted bun. Place cheeseburger patty on top. Add reserved chopped Hatch chiles, then lettuce and tomato if using. Top with other half of bun. Serve immediately.

Notes

Don’t skip the sweating step—it makes peeling the peppers much easier. Wear gloves when handling roasted peppers to avoid capsaicin burns. Let patties rest for 2-3 minutes after grilling to redistribute juices. For a milder version, remove all seeds and membranes from the chiles. For more heat, leave some seeds in the chopped mixture.

Nutrition

Keywords: Hatch green chili cheeseburger, roasted Hatch chile burger, smoky burger, green chili burger, easy burger recipe, summer grilling

Find it online: https://sunnysavory.com/smoky-roasted-hatch-green-chili-cheeseburgers-best-easy-recipe/