Description

Juicy beef patties infused with smoky roasted Hatch green chiles and topped with melted sharp cheddar, perfect for quick and flavorful cookouts or casual dinners.

Ingredients

Scale

1 pound (450g) 80/20 ground beef
2 medium-sized roasted and peeled Hatch green chiles, chopped
4 slices (about 4 ounces / 115g) sharp cheddar cheese, shredded or sliced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt to taste (about 1 teaspoon)
Black pepper to taste (about ½ teaspoon)
Olive oil or butter for cooking and toasting buns
4 sturdy burger buns (brioche or potato buns recommended)
Optional toppings: lettuce, tomato slices, pickles, mayonnaise or favorite burger sauce

Instructions

If using fresh Hatch chiles, preheat oven broiler. Roast chiles on a baking sheet, turning every few minutes until skin is blistered and blackened (8-10 minutes). Transfer to a bowl, cover with plastic wrap for 10 minutes to steam. Peel skins, remove seeds, and chop finely. If using jarred chiles, drain and chop.
In a medium mixing bowl, combine ground beef, roasted Hatch chiles, diced onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix gently until just combined; avoid overmixing.
Divide mixture into 4 equal portions (about 4 ounces or 115g each). Shape into round patties about ¾-inch thick, making a slight indentation in the center of each with your thumb.
Heat cast iron skillet or grill pan over medium-high heat. Add a drizzle of olive oil or a pat of butter to coat the surface.
Place patties on hot skillet and cook for 4-5 minutes on one side without moving. Flip carefully and cook another 3 minutes for medium doneness. Use a meat thermometer to ensure internal temperature reaches 160°F (71°C).
In the last minute of cooking, place a slice of sharp cheddar on each patty. Cover pan loosely with lid or foil to melt cheese evenly.
Toast burger buns in a separate pan or under broiler until golden and slightly crisp.
Assemble burgers by placing cheesy patties on toasted buns. Add desired toppings such as lettuce, tomato, pickles, and mayo or chipotle sauce.
Serve immediately while hot and juicy.

Notes

Do not overmix beef to avoid tough patties. Make a thumb indentation in patties to prevent puffing. Rest cooked patties 5 minutes to lock in juices. For dairy-free, substitute cheddar with vegan cheese or omit cheese and add avocado. Use gluten-free buns or lettuce wraps for gluten-free option. Frozen Hatch chiles can be used after thawing and draining.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cheeseburger with
Calories: 475
Sugar: 4
Sodium: 600
Fat: 30
Saturated Fat: 12
Carbohydrates: 32
Fiber: 2
Protein: 32

Keywords: Hatch green chile cheeseburgers, juicy beef burgers, roasted green chiles, melted cheddar, easy burger recipe, cookout recipe, quick dinner