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Flavorful Roasted Hatch Green Chili Burgers with Pepper Jack Cheese

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These burgers combine smoky, roasted Hatch green chilies with creamy Pepper Jack cheese for a bold southwestern twist on a classic beef burger. Juicy patties, toasted buns, and fresh toppings make this recipe perfect for quick, flavorful meals.

Ingredients

Scale
  • 1 pound ground beef (80/20 for juiciness)
  • 2 large Hatch green chilies, roasted, peeled, and chopped (or 1 cup jarred roasted chilies, drained)
  • 4 slices Pepper Jack cheese
  • ½ cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or vegetable oil
  • 4 burger buns, toasted (brioche or potato buns recommended)
  • Lettuce and tomato slices, for topping
  • Mayonnaise or chipotle mayo (optional)

Instructions

  1. Roast the Hatch chilies by charring them over an open flame or under the broiler until the skin is blackened and blistered (about 5-7 minutes). Place in a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Peel off the charred skin carefully once cooled, remove seeds if desired, and chop the flesh finely.
  3. In a large bowl, combine ground beef, chopped roasted chilies, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
  4. Divide the mixture into four equal portions (about 4 oz each) and shape into patties slightly larger than the buns, making a small dimple in the center of each.
  5. Preheat grill or skillet to medium-high heat (about 375°F). Lightly oil the grates or pan.
  6. Cook patties for 4-5 minutes per side for medium doneness, flipping once. Add a slice of Pepper Jack cheese on top of each patty about one minute before finishing to melt.
  7. Toast the burger buns lightly on the grill or in a toaster.
  8. Assemble burgers by spreading mayo or chipotle mayo on buns if desired, adding lettuce and tomato slices, then topping with cheesy roasted chili patties. Cap with top bun.
  9. Serve immediately while hot.

Notes

Roasting the Hatch chilies is essential for smoky, sweet flavor and to remove raw harshness. Mix burger ingredients gently to avoid tough patties. Make a dimple in patties to prevent puffing. Add cheese near end of cooking to melt perfectly. Rest patties a few minutes before serving to keep juices locked in. For gluten-free, swap buns for lettuce wraps or gluten-free buns. Avoid microwaving leftovers to prevent dryness.

Nutrition

Keywords: Hatch green chili burgers, Pepper Jack cheese burgers, roasted chili burgers, southwestern burgers, easy burger recipe, grilled burgers

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