Hatch Green Chile from Hatch, New Mexico is the heart of what we do. In this episode of Fresh Chile Cookin’, Randy shows you how to make one of his all-time favorites: a juicy, smoky Hatch Green Chile Cheeseburger.
Using whole roasted Big Jim chiles, fresh 80/20 ground chuck, melty cheese, and a buttery toasted bun, this burger is pure New Mexico flavor from the first bite to the last.
What You’ll Learn
- How to cook the perfect 80/20 burger
- Why whole Hatch Green Chile is the star of the show
- How to build a burger that balances heat, smoke, and flavor
- Bonus: Tips on toasting buns and letting meat rest for max juiciness
The Recipe
Servings: 2 hearty burgers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1 lb fresh ground chuck (80/20 for flavor and juiciness)
- 4 whole roasted Hatch Green Chiles (Big Jim for classic, Sandia for hot, Machete for mild, or Matador for bold)
- 2 brioche buns (or your favorite sturdy burger bun)
- 2 slices cheese (American, Swiss, Havarti, or cheddar)
- ½ fresh onion, sliced thin
- 2 tbsp butter (for toasting buns)
- Salt and black pepper to taste
- Optional condiments: Fresh Chile Jalapeño Mustard or Hatchup (Hatch Chile Ketchup)
Instructions
1. Shape and season. Form the ground chuck into two half-pound patties. Season both sides with salt and pepper.
2. Cook the burgers. Heat a cast iron skillet or grill until it sizzles. Cook patties about 7 minutes per side for medium rare, adjusting to your preferred doneness. Cover the pan to lock in heat and flavor.
3. Add cheese. Near the end of cooking, place cheese slices on each patty. Cover and let melt for about 3 minutes.
4. Warm the chile. Place two whole roasted Hatch Green Chiles in the skillet until lightly browned. A little skin left on adds character.
5. Toast the buns. Butter the inside of the buns and toast until golden brown and fragrant.
6. Build the burger. Spread mayo, Hatchup, or Jalapeño Mustard on the toasted bun. Add a layer of fresh onion on the bottom. Place the cheesy patty on top, then drape two whole roasted Hatch Green Chiles across the burger. Finish with the top bun.
The Final Bite
When Randy slices into this burger, the juices run, the cheese bubbles, and the roasted chile brings smoky heat that only Hatch can deliver. The crunch of fresh onion balances it all out.
“If you’ve never had a Hatch Green Chile Cheeseburger,” Randy says, “you really need to try this. The flavor is unbelievable.”
Hatch Season Reminder
Fresh Hatch Chile ships July through October, straight from the 575 to your kitchen. Roast it yourself and make Randy’s Hatch Green Chile Cheeseburger at home.
📍 Always from Hatch. Always 575.