Roasted Hatch Chile Burgers
These Roasted Hatch Chile Burgers have got to be the best burgers ever! They’re juicy and peppery with a hint of spice. Topped with melty cheese, more roasted hatch chiles served on a brioche bun, these burgers make the best summer meal.
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Why This Recipe is So Good
Hatch chile season is short but glorious. Lasting from Late July to early September, these green chiles are amazing while they are in season. Hatch chiles are spicy and have the best smoky pepper flavor that makes every dish that much better. Making everything from Hatch Chile Mac and Cheese to Hatch Chile Cornbread the star of your dinner tables.
Roasted hatch chiles are mixed into these smash burgers and served on top, making these burgers tender and juicy and ensuring you have a delicious chile pepper flavor in every bite. While these burgers aren’t super spicy, they are full of flavor, perfectly seasoned, and make the best dinner served with homemade French fries or a garden salad.
Recipe Ingredients
- Hatch chiles – The star of these burgers. Hatch chiles can be pretty spicy when raw but once roasted, their spice mellows out. I used 1 chile in the actual burgers and 1 to serve with the burgers.
- Ground beef – I used grass-fed 80/20 ground beef. The higher fat content helps to keep these roasted hatch chile burgers tender and juicy.
- Seasonings – Granulated onion and garlic, ground paprika, salt and black pepper.
- For serving – Toasted hamburger buns- I used brioche buns, sliced red onions, lettuce, tomato and more roasted hatch chiles.
How to Make Hatch Chile Burgers
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Roast hatch chiles
Preheat your broiler on high. Line a sheet pan with aluminum foil. Cut the stems off the hatch chiles, then roast for 3 – 5 minutes on each side until charred and blistered. Use a pair of tongs to fold the aluminum foil around the peppers like an envelope. Allow the peppers to cool enough to handle, and peel off the skin. Remove the seeds, then roughly chop.
Make burgers
To a large mixing bowl, add half of the roasted and chopped hatch chiles, ground beef, salt, ground black pepper, granulated onion and garlic, and ground paprika. Use clean hands or gloved hands to gently mix the seasonings into the ground beef. I like to use the tips of my fingers to mix; you don’t want to overwork the beef.
Divide the burgers into 4 – 6 evenly sized balls. Lightly grease your hands, then press the balls into patties, making each one a little larger than you want because they will shrink as they cook.
Allow the burgers to cook on each side for 2 – 3 minutes(4 – 5 minutes if making 4 patties), then transfer to a clean plate. Repeat with the remaining burgers. If you want to add cheese. Top each burger with a slice of cheese then cover the skillet with a lid to allow the cheese to melt.
Assemble
In the same skillet, toast the burger buns, then spread each one with mayo. To the bottom bun, add sliced red onion, lettuce, tomato, the Hatch burger, and more roasted Hatch peppers. Add the top bun, then enjoy!
Looking For More Recipes?
- Leftover Brisket Enchiladas with Hatch Chiles
- Hatch Chile Guacamole
- Easy Black Bean Burgers
- How To Make Lamb Burgers with Tzatziki Sauce
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Hatch Chile Burgers
Equipment
- Plastic gloves if you don't like touching raw meat
- Large Cast – iron skillet
- Spatula
Ingredients
- 1 – 2 hatch chile peppers roasted and chopped, divided (1 chile for burgers and 1 for topping)
- 1 lb ground beef 80/20 or 85/15
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon granulated onion
- ½ teaspoon granulated garlic
- ½ teaspoon ground paprika
Toppings
- Brioche burger buns
- Mayo
- 1 hatch chile pepper roasted and chopped
- 3 slices of cheese
- Tomatoes
- Red onion slices
Instructions
Roast hatch chiles
- Preheat your broiler on high. Line a sheet pan with aluminum foil. Cut the stems off the hatch chiles, then roast for 3 – 5 minutes on each side until charred and blistered. Use a pair of tongs to fold the aluminum foil around the peppers like an envelope. Allow the peppers to cool enough to handle, then peel off the skin. (I like to wear gloves for this step.) Remove the seeds, then roughly chop and set aside.1 – 2 hatch chile peppers
Make burgers
- Preheat a large cast-iron skillet on medium heat.
- To a large mixing bowl, add 1 roasted and chopped hatch chile, ground beef, salt, ground black pepper, granulated onion and garlic, and ground paprika. Use clean hands or gloved hands to gently mix the seasonings into the ground beef. I like to use the tips of my fingers to mix; you don’t want to overwork the beef.1 lb ground beef, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon granulated onion, ½ teaspoon granulated garlic, ½ teaspoon ground paprika
- Divide the burgers into 4 – 6 evenly sized balls. Lightly grease your hands, then press the balls into patties, making them a little larger than you want because they will shrink as they cook. Transfer 2 or 3 patties to the hot skillet, making sure to leave room so the edges get nice and crispy.
- Allow the burgers to cook on each side for 2 – 3 minutes(4 – 5 minutes if making 4 patties), then transfer to a clean plate. Repeat with the remaining burgers. If you want to add cheese. Top each burger with a slice of cheese then cover the skillet with a lid to allow the cheese to melt.3 slices of cheese
Assemble
- In the same skillet, toast the burger buns, then spread each one with mayo. To the bottom bun, add sliced red onion, lettuce, tomato, the Hatch burger, and more roasted Hatch peppers. Add the top bun, then enjoy!Brioche burger buns, Mayo, 1 hatch chile pepper, Tomatoes, Red onion slices
Notes
Tips and Tricks
- Leave the burgers alone while they are cooking. Once the burgers start to brown on the first side, flip them and leave them to cook. The less you flip the burgers the better. They will develop a crispy exterior and be juicier.
- Patties will shrink as they cook, so make the patties a bit larger than your hamburger buns.
- Wipe out the skillet in between batches of burgers. I like to wipe out the skillet with a paper towel, because it’s easier for the burgers to crisp up in a dry skillet.
- Don’t overmix the meat. Mix the seasonings into the meat as little as possible. Stop mixing as soon as everything is combined. I like to use the tips of my fingers to combine the seasonings to prevent overworking.
- To make smash burgers: Transfer 2 – 3 balls of meat to the hot skillet. Use a spatula or a heavy-bottomed cup to smash the burgers. Then leave the burgers alone to cook and crisp up, then flip over after 2 – 3 minutes.
- To prevent meat from sticking to your hands: Lightly grease your hands with oil when shaping ground meat.
