Hatch Green Chile Cheeseburgers

by Sarah on August 27, 2014

Undercover Caterer :: Hatch Green Chile Cheeseburgers

Last year during Hatch chile season, I posted a recipe for breakfast tacos using a roasted Hatch chile that I’d gotten from my local grocer.  Soon after, I received a comment on that post asking me if it was a “real Hatch chile”.  Well, I didn’t know.  The commenter was a nice person from The Hatch Chile Co., who then offered to send me a care package of the real deal so I could compare the bonafide New Mexico chiles with what we get here in California.  Of course, I couldn’t refuse that offer.

They arrived on my doorstep in 2 2.5 lb care packages, already roasted, peeled and seeded.  Sure made life easier for me.  The question was, what to make?

Undercover Caterer :: Hatch Green Chile Cheeseburgers

Fast forward a few……months.  (Look, I’m a busy lady.  Also forgetful.)  I was having a strange and uncontrollable desire for a cheeseburger.  Well, not all that strange if you follow Burger Junkies on Facebook, Instagram or Twitter. Rodney, the burger junky, had just posted this pic from a local joint, Pangea, that had my jaw on the floor.  Needless to say, I had my inspiration.

As far as hamburger meat, I used a premium blend from a local butcher.  I recommend checking your local butchers for high quality hamburger mix–it’s usually their trimmings from nice marbled meats like short rib, brisket, etc.  If you are just hitting up your local grocery, I recommend using either prime or choice ground beef, that has at least 25% fat.  You can prepare the burgers any way you like, but to compliment the chiles and the smoked cheddar I used, I opted to grill them.  I made the patties then refrigerated them to retard their cooking all the way through in the center.  I just applied salt and pepper to both sides then put them on a very hot charcoal grill until they were seared on both sides.  Just a few minutes per side as I was going for medium rare.

Also:  get good buns, not the plain old 99-cent ones.  You’ll want something a little more substantial.

Undercover Caterer :: Hatch Green Chile Cheeseburgers

Seriously, these were TO DIE FOR.  Some of the best burgers I’ve ever made. Hatch chiles are in stores now, so go get yourself some and make these burgers!  If your local grocer does not carry Hatch chiles, you can also order them directly from New Mexico purveyors such as The Hatch Green Chile Store, Hatch Chile Express, or the New Mexico Catalog.


Hatch Green Chile Cheeseburgers


  • 1 cup mayonnaise
  • 1 tsp. chili powder
  • 1/2 tsp ground cumin
  • 1 1/2 lbs high quality ground beef
  • 8 slices smoked cheddar
  • 1/2 yellow onion, chopped
  • 6 Hatch chiles, roasted, peeled, seeded and chopped
  • 1 clove garlic, minced
  • olive oil, salt, pepper
  • butter lettuce or similar tender lettuce leaves
  • 4 high quality hamburger buns


  • Prepare charcoal grill or other cooking surface for high-heat cooking.
  • Divide ground beef into four portions. Gently pat into patties, taking care not to overwork. Place in the refrigerator.
  • In a small bowl, mix the mayonnaise, chili powder and cumin. Taste and adjust seasonings, adding salt or pepper if you like. Set aside.
  • Heat a saute pan over medium-high heat. Add 2 Tbsp olive oil and add the onion and cook until nearly translucent. Add the chile and the garlic. Continue to cook until softened and hot. Set aside.
  • Remove the hamburger patties from the fridge and season with salt and pepper on both sides. Grill over direct high heat for 3-4 minutes on each side, or until well browned on the outside. Add the smoked cheddar (2 slices per burger), close the lid on the grill until melted. The inside will be medium rare. If you prefer your burgers more done, scoot off of direct heat and continue to cook for a minute or two. Remove the burgers from the grill and let rest for a minute.
  • Spread the chili-mayo mixture on each side of the bun. Place lettuce on the bottom bun, then place the burger on top of that. Spoon chile-onion-garlic mixture over the burger and top with the other half of the bun.

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