Hatch Green Chile Cheeseburger

Burgers have always been one of my go-tos, but discovering Hatch green chiles took them to a whole new level. Jim spent summers at his parents’ cabin in Ruidoso, New Mexico, where he fell in love with these smoky, flavorful peppers. They have become one of the staples in our kitchen, making their way into everything from breakfast skillets to mac and cheese and, of course, burgers. One bite of this Hatch green chile cheeseburger, and you’ll see why we’re obsessed with this southwestern favorite!

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If you love the bold flavors of green chiles in burgers, you’ll want to try my Hatch chile mac and cheese, green chile chicken quesadilla, or Hatch queso for more ways to incorporate these incredible peppers into your meals. And if you’re new to working with Hatch chiles, check out my guide on How to Roast Hatch Chiles to get the most flavor from these amazing peppers.

Key Ingredients and Substitutions

Hatch Green Chile Cheeseburgers are all about good ingredients and big flavors. They start with juicy beef patties that are topped with smoky Hatch chiles and melty cheese. It’s a simple combo that packs a punch, bringing a taste of New Mexico to your plate.  If you want a new spin on a classic cheeseburger, this might just become your new favorite.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Ground beef: The star of the show, we recommend opting for a premium 80/20 ground beef for the juiciest patties. The 20% fat renders during cooking, keeping the burger moist, flavorful, and tender. For the ultimate experience, try grinding your own blend using a mix of brisket and short rib. Check out my guide on how to grind your own hamburger for tips on creating the perfect custom blend. If you’re looking for alternatives, ground turkey or plant-based options can work, though they’ll yield a different flavor profile.
• Burger buns: Make sure your buns are sturdy enough to hold all the toppings yet soft enough to complement the juicy patty. We prefer using a brioche, potato, or sesame seed bun.
• Roasted Hatch green chiles: The signature ingredient of this New Mexican classic burger, roasted green chiles add a unique smoky flavor and gentle heat. We recommend roasting your own when they are in season and then freezing them to use all year round (see my How to Roast Hatch Chiles guide for step-by-step instructions). You can substitute the roasted Hatch green chiles for canned green chiles, roasted Anaheim chiles, or roasted poblanos.
• Pepperjack Cheese: This cheese brings a hint of spice and creaminess. American cheese or Monterey Jack is a good alternative for a milder flavor.

How to Make Hatch Green Chile Cheeseburger

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Mix some finely chopped roasted chiles directly into your ground beef to amp up the Hatch chile flavor before forming the patties.

1. Make the Burger Patties: Shape the ground beef into four equal patties, a little bigger than your buns, then sprinkle with salt and pepper. Chill them for about 10-15 minutes. While the patties chill, preheat your grill or stovetop griddle over medium-high heat. Grill the patties for about 4-5 minutes per side for medium-rare. Resist the urge to press them with a spatula—you want all that juicy goodness to stay inside!

Add a slice (or two) of cheese to each patty during the last minute of cooking.  Remove the patties and let them rest. They’ve earned it!

2. Prepare the Buns: Spread butter on each cut side of the buns, covering them right to the edges. Trust us, it makes a difference!  Place the buns buttered side down on a griddle over medium-high heat. Cook for about 1-2 minutes until they’re beautifully golden brown.

3. Assemble the Burgers:  Spread mayo on the bottom half of each bun. If you like, add a lettuce leaf and a slice of tomato. Then, place a patty on each and pile on a generous amount of green chiles—don’t be shy! Add a second patty to make it a double-green chile burger.  Top each burger with the other half of the bun. Serve with your favorite burger sides.

Make-Ahead and Storage

Make-Ahead: You can prep almost all of this recipe in advance. For the patties, you can grind and shape the beef up to 24 hours in advance. Place the patties on a baking sheet, cover them with plastic wrap, and refrigerate. If using fresh Hatch chiles, roast and chop them in advance. Store in an airtight container in the refrigerator for up to 3 days.  

How to Store: Cooked burger patties can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.  Roasted and chopped chiles can be frozen for up to 6 months.

How to Reheat: For best results, allow frozen patties to thaw in the refrigerator overnight, then heat them in a skillet over medium heat for 3-4 minutes per side until the internal temperature reaches 165°F. Thaw frozen chiles in the refrigerator overnight before using. Patties can also be microwaved on a microwave-safe dish, covered, and heated in one-minute increments until thoroughly heated

Recipe Tips and Notes

• Don’t overwork the beef. Gently form the burger patties without overworking the meat to keep them tender. Overmixing releases myosin, a protein that can make burgers tough, so shape the meat just enough to hold together and salt right before cooking.
• Aim for an internal temperature of 160°F for food safety. Use a meat thermometer to check the burger’s internal temperature. This ensures your patties are cooked through without drying out. For medium-rare, you can aim for 145°F, but 160°F is the USDA-recommended temperature for ground beef.
• Allow the burgers to rest. To help redistribute the juices, allow the burger patties to rest for a few minutes before serving.
• Cook on medium-high heat. Preheat your grill to medium-high heat for a good sear without overcooking the interior.

Frequently Asked Questions