If you are a true carnivore and think buns just get in the way, this one is for you. In this episode of Fresh Chile Cookin’, Randy takes the classic cheeseburger and flips it on its head. He wraps it in a woven blanket of bacon, stuffs it with Hatch Green Chile and cheese, and smokes it low and slow until it is dripping with flavor.
Building the Bacon Weave
We start with eight slices of bacon, laid out on a cutting board and woven together like a lattice. This weave becomes the “bun” that holds everything together. The trick is folding and tucking each strip back and forth until you have a tight bacon mat that is sturdy enough to wrap a monster of a burger.
The Hatch Chile Filling
Now for the good stuff. A half-pound of ground beef gets smashed out and placed on the weave. On top of that, Randy piles in chopped Hatch Green Chile. You can roast and chop your own fresh chile, or use one of our jars: 575, Pure Green, Big Jim, or even a Red & Green blend for that beautiful mix of color and flavor.
A couple of thick slices of Havarti cheese go on next (though American, cheddar, or your favorite melting cheese all work). Another burger patty seals the deal, pressing down the edges so the chile and cheese stay locked inside. What you have now is a one-pound Hatch Green Chile Baconator, not for the faint of heart.
Smoking the Baconator
This beast needs patience. Randy fires up the Kamado Joe, holds the temperature steady at 300 °F, and adds cherry wood for a rich, smoky flavor. The Baconator goes on for about 25 minutes for a perfect medium rare, or closer to 30 minutes if you like it medium.
When it is ready, you will see juices running down the bacon, cheese melting out the sides, and Hatch Chile flavor infused all the way through. It is smoky, juicy, and absolutely packed with Hatch flavor.
The Final Touch
A drizzle of Hatchup (our Hatch Green Chile ketchup) adds just the right touch of sweet spice to balance out the richness. It is messy, it is bold, and it is downright delicious.
Recipe: Hatch Green Chile Baconator Cheeseburger
Servings: 2 giant burgers (or 4 smaller portions)
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Ingredients
- 8 slices thick-cut bacon (use thinner if you prefer easier wrapping)
- 1 pound ground beef (80/20 blend recommended)
- ½ cup Fresh Chile chopped Hatch Green Chile (575, Pure Green, Big Jim, or Red & Green blend)
- 2 slices Havarti cheese (or American, cheddar, or your favorite)
- Toothpicks for securing
- Cherry wood chips for smoking (optional, but highly recommended)
- Fresh Chile Hatchup, for serving
Instructions
- Weave the bacon: On a cutting board, lay 4 strips of bacon vertically. Fold back every other strip and place a bacon slice horizontally across. Repeat until you have a woven bacon mat.
- Prepare the burger: Flatten half of the ground beef into a patty and place it on the bacon weave. Top with Hatch Green Chile and cheese slices. Flatten the remaining beef and place it on top, sealing the edges to keep the filling inside.
- Wrap in bacon: Carefully fold the bacon weave around the burger. Use toothpicks to hold it together if needed.
- Heat the smoker: Preheat your smoker or grill to 300 °F. Add cherry wood for a smoky flavor.
- Cook low and slow: Place the Baconator on the smoker and cook for 25 minutes for medium rare, or 30 minutes for medium.
- Rest and serve: Remove from the smoker, let rest for a few minutes, then slice and serve with Hatchup drizzled over the top.
From Hatch to Your Grill
This Hatch Green Chile Baconator is a tribute to the 575 and to everyone who believes chile makes everything better. The next time you fire up your smoker, forget the bun and try this bacon-wrapped, chile-stuffed cheeseburger. You will be glad you did.
Eat more chile. Always Hatch. Always 575.