posted November 01, 2023
Hatch Chile Burgers
If you’re looking for a shut-your-mouth delicious burger with some unique spicy flavor, my Hatch Chile Burgers are the only way to go. Smoky Hatch chiles pile on top of gooey cheddar melted on the juiciest burger patty, these bad boys are a surefire crowdpleaser.
How to Get Hatch Chiles
Fresh Hatch green chiles are amazing if you can get your hands on some. Unfortunately, these are only harvested a couple months out of the year, and have to come from the Hatch Valley in New Mexico to be truly authentic. But don’t worry, you’ve got options.
Most grocery stores will have roasted hatch chiles available. If for some reason your local store doesn’t, they will have them canned and sometimes frozen. Plus you’re going to be dicing them for a relish, so you can always grab a jar of them already seeded and diced. If you can though, I highly recommend getting them fresh and roasting your own.
The Best Beef for Burgers
Yes, the Hatch chiles are the star of this show, but you still want to deliver them on a great burger, and that all starts with using the right meat for your patties. I recommend using ground beef with an 80/20 mix. If you get meat with a higher fat ratio, they can start to fall apart when the heat kicks in. I also like to avoid ground beef on the leaner side. If you don’t have a high enough fat content, you can end up with dry burger patties.
You definitely want to have the right amount of fat to keep your patties juicy while staying formed. I find 80/20 is the perfect ratio for the perfect burger. You can buy pre-ground beef or have your butcher grind whole muscles for you. I like chuck and brisket for my burgers, as it offers great flavor and the right meat to fat ration.
Tips for Griddling Burgers
Making the perfect burger doesn’t have to be hard, and I’ve got some easy tips to help you nail it every time.
- Pick the right beef. Remember, you want to start with the right fat content. You can’t go wrong with 80/20 ground beef.
- Don’t forget to season. Using the right seasoning is the key to unlocking that savory beef flavor. I recommend grabbing some of my signature Beef Rub, or one of your personal favorites.
- Less is more. You want to form your ground beef into 6-8 ounce patties, but don’t overdo it. The less you handle your beef, the better.
- One flip. The quickest way to lose a lot of the juiciness in your patties is to flip them too much. If you can, let them brown completely on one side and only flip them once.
- Plan ahead. Prepare your burger sauce and desired toppings ahead of time. Trust me, you’ll regret it if you have to wait when these incredible burgers are ready to devour.
How to Make Hatch Chile Burgers
- Preheat your grill. Preheat your grill or griddle to medium-high heat (400-450 degrees F). You’re going to be cooking to internal temperature around 150 degrees F for medium. I like to use my Thermapen ONE, but any reliable food thermometer will do.
- Toast the buns. Toast your buns on the grill and set aside. Some people like to toast them at the end, and you can totally do that. But I find it makes little difference in the taste and the last thing you want to do is add wait time when that juicy beef is ready.
- Make the burger sauce. Combine mayo, ketchup, Worcestershire sauce, my Fiesta Rub, and lime juice for the burger sauce in a medium bowl, mix together with a wooden spoon or whisk, and refrigerate until ready to use.
- Make the patties. Form your ground beef into 8 oz patties. You want to make them a little bigger than your buns because they will shrink down a little during the cooking process. Season on both sides with Beef Rub.
- Grill the burgers. Place the patties on the grill and cook for 4-5 minutes per side, or until about 10 degrees F below your desired doneness. You only want to flip them once to help retain as much flavor as possible.
- Add chiles and cheese. Top each burger with a slice of white cheddar cheese and a heaping spoonful of the diced Hatch green chiles. Cook for 2-3 more minutes, or until the cheese is melted. If you’re using a griddle, you can throw your diced chiles on it a little early for some extra texture.
- Assemble your burgers. Double stack your burger patties on the bottom bun. Then top with your favorite burger fixings, and don’t forget that delicious burger sauce. Make sure to have plenty of napkins on hand, because these burgers are full of juicy goodness.
Temperatures for Desired Doneness
The instructions for this recipe use an internal temperature of 150 degrees F for a medium finish, but you may prefer a different level of doneness. Use this guide to help you give everyone a burger just the way they want.
- Rare: 125-130 degrees F
- Medium Rare: 135-140 degrees F
- Medium: 145-150 degrees F
- Medium Well: 155-160 degrees F
- Well Done: 165+ degrees F
Don’t forget you’ll want to add your chiles and cheese with about 10 degrees F to go so you can get that glorious, melty cheese on top of your patties.
More Great Burger Options
Now that you’ve tried Hatch chiles on your burger, you’re probably ready for some more adventurous burger flavors. Here are a few of my favorites to try next:
- Blue Cheese Stuffed Burgers
- Bourbon BBQ Crunch Burger
- Hawaiian Teriyaki Burger
- Smoked Brisket Burger
- Steakhouse Butter Burger
Hatch Chile Burger Recipe
You can find more recipes for juicy burgers and yummy sides in the Hey Grill Hey app to help you feed the people you love. Follow me on YouTube, Instagram, and Facebook for more recipes, behind-the-scenes content, and the latest updates.
Hatch Chile Burgers
- 48 ounces ground chuck (80/20)
- 2 Tablespoons Hey Grill Hey Beef Rub
- 4 Hatch chiles (roasted, peeled, seeded, diced)
- 8 slices white cheddar
- 4 brioche buns (toasted)
- 1/2 cup mayo
- 1/4 cup ketchup
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- 1 teaspoon lime juice
- 1 head butter lettuce (whole leaves)
- 1 tomato (sliced)
- 1 jar dill pickle chips
- 1 red onion (thinly sliced)
- Preheat your grill. Preheat your grill or griddle to medium-high heat (400-450 degrees F).
- Toast the buns. Toast your buns on the grill and set aside.4 brioche buns
- Make the burger sauce. Combine all ingredients for the burger sauce in a medium bowl and refrigerate until ready to use.
- Make the patties. Form your ground beef into 6 oz patties. Season on both sides with Hey Grill Hey Beef Rub.48 ounces ground chuck, 2 Tablespoons Hey Grill Hey Beef Rub
- Grill the burgers. Place the patties on the grill and cook for 4-5 minutes per side, or until near desired doneness.1/2 cup mayo, 1/4 cup ketchup, 1 Tablespoon Worcestershire sauce, 1 Tablespoon Hey Grill Hey Fiesta Rub, 1 teaspoon lime juice
- Add chiles and cheese. Top each burger with a slice of American cheese and a heaping spoonful of the diced Hatch green chiles. Cook for 2-3 more minutes, or until the cheese is melted.4 Hatch chiles, 8 slices white cheddar
- Assemble your burgers. Double stack your burger patties on the bottom bun, top with desired toppings and burger sauce. Eat with plenty of napkins.1 head butter lettuce, 1 tomato, 1 jar dill pickle chips, 1 red onion
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