Description

Juicy, flavorful burgers featuring roasted Hatch green chiles mixed into the beef patty and topped with a creamy, smoky green chile sauce. Better than takeout and ready in under 30 minutes.

Ingredients

Scale

1.5 lbs ground beef (80/20 fat ratio)
1 cup roasted Hatch green chiles, chopped and drained (approx. 150g)
4 slices sharp cheddar cheese or 1 cup shredded
4–6 burger buns (brioche or potato)
1 teaspoon kosher salt
0.5 teaspoon black pepper
4 oz cream cheese, softened
2 tablespoons sour cream
2 cloves garlic, minced
0.5 teaspoon cumin
1 teaspoon lime juice
Optional: Red pepper flakes
Optional toppings: Red onion, lettuce, tomato

Instructions

In a food processor, combine softened cream cheese, sour cream, drained roasted green chiles, minced garlic, cumin, lime juice, and a pinch of salt. Pulse until smooth. Taste and adjust seasoning. Refrigerate for at least 10 minutes to let flavors meld.
In a large mixing bowl, combine ground beef, chopped roasted green chiles, salt, and black pepper. Gently mix with hands or a spoon until just combined; do not overwork the meat.
Form the mixture into 4-6 patties, slightly larger than your buns. Make a small indent in the center of each patty with your thumb to prevent puffing.
Heat a cast iron skillet or grill over medium-high heat. Add a thin layer of oil if using a skillet.
Cook patties for 4-5 minutes on the first side without moving to develop a crust. Flip carefully.
Cook for another 3-4 minutes for medium doneness. During the last minute, place a slice of sharp cheddar on each patty. Cover with a lid or foil to melt the cheese.
While burgers cook, butter the cut sides of the buns and toast them cut-side down in the skillet or on the grill for 1-2 minutes until golden brown.
Remove burgers from heat and let rest for 3-5 minutes to redistribute juices.
Assemble burgers by spreading a generous layer of green chile sauce on the toasted bun bottom, adding the patty with melted cheese, and adding optional toppings. Top with the bun lid and serve immediately.

Notes

Drain canned chiles thoroughly and pat dry with paper towels to prevent soggy patties. Do not overmix the meat to keep burgers tender. For extra heat, add jalapeños or red pepper flakes. The sauce can be made up to 3 days ahead. Serve with sweet potato fries or a green salad.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 burger with bun an
Calories: 650
Sugar: 4
Sodium: 800
Fat: 38
Saturated Fat: 15
Carbohydrates: 40
Fiber: 2
Protein: 35

Keywords: Hatch chiles, green chile burgers, cheeseburgers, summer recipes, easy dinner, spicy burgers, ground beef recipes, homemade sauce