In this episode of Fresh Chile Cookin’, Randy and Jenna bring something unexpected to the table: a juicy cheeseburger topped with crispy bacon, melty Swiss, and a spoonful of Jenna’s Jellies & Jams Pineapple & Hatch Red Chile. The sweet fruit and red chile heat balance perfectly with smoky bacon and beef. It is a burger worth trying at home.
Hatch Red Chile Pineapple Cheeseburger
Ingredients
- 6 to 8 oz 80/20 ground beef
- Kosher salt and freshly cracked black pepper
- 1 tsp BBQ or rib seasoning (Randy used Kent Rollins)
- 2 to 3 slices thick-cut bacon, cooked
- 1 to 2 slices Swiss cheese
- 1 brioche burger bun
- 1 to 2 tbsp butter, for toasting
- 1 to 2 tbsp Jenna’s Jellies & Jams Pineapple & Hatch Red Chile
- 1 to 2 slices ripe tomato
Directions
- Form and season. Shape the beef into a patty slightly wider than the bun. Season both sides with salt, pepper, and rib seasoning.
- Cook bacon. Fry the bacon until crisp. Set aside and keep a little bacon fat in the pan.
- Sear the burger. Cook the patty over medium high heat for about 5 minutes per side, or until it reaches your preferred doneness.
- Add cheese. Place Swiss on top of the patty in the last minute of cooking. Cover if needed to help it melt. Let the burger rest for 5 minutes.
- Toast the bun. Butter the brioche bun and toast cut side down until golden brown.
- Spread the jam. Add Jenna’s Pineapple & Hatch Red Chile Jam generously to both sides of the bun.
- Assemble. Bottom bun with jam → burger with melted cheese → bacon → tomato → top bun with jam.
- Enjoy. Serve warm and juicy with plenty of napkins.
Notes & Tips
- Swiss cheese brings a nutty flavor, but cheddar or pepper jack are also great choices.
- Add more jam if you want extra sweetness and chile flavor.
- Brioche holds up well to juicy burgers without falling apart.