Roasted Hatch Green Chile Cheeseburgers
To say we’ve been eating a lot of roasted Hatch chiles lately is an understatement. We split an order from Los Roast with a buddy, and while we could have frozen them, it just seemed unnecessary. Andrew’s been basically eating them as a snack, and we’ve eaten them on an egg sandwich every day for over a week.
Throwing them on a burger seemed like a really good idea. It was. I ditched the chicken this time. These brioche buns were way better than the ones I used last time too. They held up well but weren’t overly bready. I used a mix of medium and hot chiles in the diced mixture and holy hell our mouths were on fire. Not everyone had cheese on theirs to help mask some of that heat, but they powered through them like a champ anyway. It was a good burger.
I also went that extra mile and cut up some Hasselback potato tots to go with the burgers. They were so, so, so, so
cute good. They didn’t take that long to cut up, and the roasting time was cut down since they were smaller. It was the perfect side dish. They pair well with that extra mayo sauce. Assuming you have any left over.
- 1lb ground beef, 10% fat
- 1/2 tablespoon + 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 3 heaping tablespoons mayonnaise
- 1 tablespoon ketchup
- 2 cloves of garlic, minced
- 2 tablespoons canola oil
- 4-6 roasted Hatch chilies, stems and seeds removed, diced
- 3/4 cup shredded Monterrey jack cheese
- 3 brioche buns
- salt and pepper
In a bowl, add the ground beef, 1/2 tablespoon of chile powder, ground cumin, salt, and pepper. Combine everything with your hands, not trying to overmix. Divide the mixture into three equal balls. Flatten and shape into patties. Season with salt and pepper on each side.
In another smaller bowl, whisk the mayonnaise, ketchup, remaining chile powder, and minced garlic. Taste for additional seasoning. Place in the fridge until ready to use.
Heat a cast iron skillet on medium-high heat. Add the oil. Once it’s sizzling when you add a drop of water to it, place two of the patties inside. Cook for 5-7 minutes until a thick crust develops on one side. Flip and cook for another 5-6 minutes. I kept my trusty meat thermometer by my side until it read 165 degrees. At that point add a heaping handful of diced chiles to the top of the burger and top that with 1/3 of the shredded cheese. Cover with a lid for a few minutes until the cheese is melted.
Take the mayonnaise mixture out of the fridge and spread a layer on the top and bottom buns. Add the burger to the bun. Serve immediately.