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Flavorful Green Hatch Chile Cheeseburger Recipe Easy Roasted Peppers Burger

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A smoky, slightly spicy green Hatch chile cheeseburger featuring roasted peppers, sharp cheddar, and Monterey Jack cheese for a juicy, flavorful bite that’s quick and easy to prepare.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 2–3 medium green Hatch chiles, roasted and peeled (fresh or jarred)
  • 4 slices sharp cheddar cheese
  • 2 slices Monterey Jack cheese
  • 4 hamburger buns (preferably brioche or potato)
  • Thinly sliced red onion
  • 2 tbsp mayonnaise (or chipotle mayo for extra kick)
  • 2 tbsp butter
  • Salt to taste (about 1 tsp)
  • Freshly ground black pepper to taste (about ½ tsp)
  • Optional toppings: lettuce, tomato slices, pickles

Instructions

  1. Preheat grill or broiler to high. Roast green Hatch chiles directly on grill grates or baking sheet under broiler, turning occasionally until skin is blackened and blistered evenly, about 8-10 minutes.
  2. Remove chiles and place in a bowl covered tightly with plastic wrap or sealed bag to steam for 10 minutes.
  3. Peel off charred skin using fingers or paper towel, avoiding rinsing. Slice open, remove seeds and membranes for milder heat or leave some seeds for more kick. Slice chiles into thin strips.
  4. In a bowl, gently mix ground beef with salt and pepper. Divide into 4 equal portions and shape into patties about ¾ inch thick, making a slight indentation in the center of each with your thumb.
  5. Heat grill or skillet over medium-high heat. Cook patties about 4 minutes on first side. Flip once and immediately top each patty with a slice of sharp cheddar and half a slice of Monterey Jack cheese. Cover to melt cheese and cook another 3-4 minutes for medium doneness.
  6. Butter insides of hamburger buns and toast on grill or skillet until golden brown and slightly crisp, about 1-2 minutes.
  7. Spread mayonnaise on bottom bun, layer cheesy patty, add roasted Hatch chile strips and sliced red onions. Add optional toppings if desired. Cap with top bun.
  8. Serve immediately while hot.

Notes

Roasting and steaming the Hatch chiles is key to unlocking their smoky flavor and easy peeling. Use 80/20 ground beef for juicy patties. Make a thumb indentation in patties to prevent puffing. Cover patties after flipping to melt cheese perfectly. For smoky flavor, add smoked paprika to beef before shaping patties. Can substitute roasted anaheim or poblano peppers if Hatch chiles are unavailable. For dairy-free, use plant-based cheese and mayo. Gluten-free buns or lettuce wraps can be used for gluten sensitivity.

Nutrition

Keywords: green hatch chile cheeseburger, roasted peppers burger, smoky burger, spicy cheeseburger, easy burger recipe, southwestern burger, hatch chile recipe

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