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Roasted Hatch Chile Burger Recipe
We’ve officially made it to that time of the year in Seattle where, though it’s still technically summertime, the transition to fall is fresh in the air. This curiously cool breeze always reminds me to hurry up and enjoy the last rounds of my favorite summertime meals and activities, and enjoying a juicy, tasty roasted hatch chile burger is quite near the top of the list.
In an attempt to give summer a proper bon voyage, I decided to make these burgers just a little extra special: tucked right under the top bun is fresh layer of delicious roasted hatch chilies. It's roasting these chilies that makes them so flavorful, and once combined with the right amount of sauce and little bit of pepper jack cheese, they make each bite of this summer celebration of a burger simply irresistible.
Why Hatch Chiles Work So Well on a Burger
There is a reason why food lovers wait all year for that short window when Hatch chiles appear in the market. These peppers offer a flavor profile that is completely unique. They possess a perfect balance of smoky, sweet, and onion-like notes. When you place a generous layer of these roasted gems onto a juicy beef patty, they act as both a topping and a seasoning. The slight heat of the pepper cuts through the richness of the 80% lean ground beef, while the buttery texture of the roasted skin blends seamlessly with the melted pepper jack cheese.
It is all about the contrast of elements. You have the savory saltiness of the seared meat, the tang of the special sauce, and then that distinct, earthy warmth from the chiles. Unlike a standard jalapeño which can sometimes provide a sharp, one-dimensional bite, Hatch chiles have a slow-building heat that lingers just long enough to make you want another sip of Pinot Noir. They transform a standard backyard burger into a gourmet experience that feels like a true celebration of the changing seasons.
How to Roast and Prepare Your Hatch Chiles
If you have never roasted your own peppers before, you are in for a treat. The process is incredibly simple, and the aroma that fills your kitchen is pure heaven. Roasting is the only way to truly unlock the buttery, smoky flavor that these chiles are famous for. It also loosens the tough outer skin, allowing you to peel it away and leave behind only the tender, flavorful flesh. You can do this on a backyard grill or right in your kitchen using the broiler setting on your oven.
- Char the Skins: Place your chiles on a baking sheet and pop them under the broiler. You want the skins to become blackened and blistered. Use a pair of tongs to flip them every few minutes so they char evenly on all sides.
- The Steam Secret: Once the chiles are well charred, immediately place them into a glass bowl and cover it tightly with plastic wrap. Let them sit for about 10 to 15 minutes. This creates steam that pulls the skin away from the pepper.
- Peel and Prep: After they have cooled enough to handle, the skins should slide right off. Remove the stems and pull out the seeds.
- Choose Your Heat: This is the part where you can customize your burger. The seeds and the inner ribs hold most of the spice. If you want a milder flavor, be very thorough when removing them. If you like a burger with a kick, leave a few seeds behind.
- Slice and Serve: Cut the roasted peppers into long strips. They are now ready to be piled high onto your pepper jack cheeseburger.
Key Ingredients
The success of this burger depends on the quality of your ingredients and the balance of flavors. Since this is a simple recipe, each component plays a vital role. From the fat content of the beef to the tanginess of the homemade sauce, every layer is designed to highlight the smoky warmth of the roasted peppers. Choosing the right bun and cheese ensures that the burger stays together and provides that perfect, melty bite we are after.
- Ground Beef: Use 80% lean ground beef for the best results. The fat content is necessary to keep the patty juicy during a high-heat sear in a cast iron skillet.
- Hatch Chiles: These are the stars of the show. However, if you cannot find fresh Hatch chiles, you can substitute them with Anaheim chiles, which have a similar mild flavor. For a bit more heat, a Poblano pepper is an excellent alternative that offers a deep, earthy richness when roasted.
- Pepper Jack Cheese: This cheese adds a creamy texture and a little extra spice. It melts beautifully over the warm beef and complements the smoky notes of the chiles.
- The Secret Sauce: A blend of mayonnaise, ketchup, and chopped bread and butter pickles provides a sweet and tangy contrast to the heat. The touch of apple cider vinegar brightens the entire flavor profile.
- Potato or Brioche Buns: You want a sturdy yet soft bun that can hold up to the juices of the burger and the weight of the peppers. Toasting them with a little butter adds a nice crunch.
How to Make the Best Hatch Chile Burger
Creating a restaurant quality burger at home is all about the technique. We start by focusing on the texture of the meat and the temperature of the pan. By using a cast iron skillet, you get a beautiful, crusty sear that seals in all the juices. The process is quick, so it is best to have your toasted buns and special sauce ready to go before the patties hit the heat. This ensures that every component is at its peak when you take that first bite.
- Prep the Sauce: Mix your sauce ingredients early and let them chill in the fridge. This allows the flavors of the pickles and vinegar to meld together.
- Form the Patties: When shaping your beef, avoid overworking the meat. The "dimple" trick is essential here. Pressing your thumb into the center prevents the burger from puffing up into a ball while it cooks.
- The High Heat Sear: Get your skillet very hot before adding the oil and the meat. Once those patties are in the pan, resist the urge to press down on them. Pressing the meat squeezes out the juices and can lead to a dry burger.
- Melt the Cheese: Add the pepper jack slices during the final minute of cooking. Covering the pan for a few seconds can help the cheese melt perfectly over the edges of the beef.
- Assemble with Care: Spread a generous layer of sauce on both buns. Place the patty on the bottom, pile on those smoky roasted chiles, and serve immediately while the cheese is still gooey.
For all the specific measurements and timing details, the full recipe is located at the bottom of this post.
Roasted Hatch Chile Burger Recipe
Author: Kristan Raines
Prep time: 35 mins
Cook time: 10 mins
Servings: 2
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons chopped bread and butter pickles, or relish
- 1 teaspoon apple cider vinegar
- 10 oz ground beef, 80% lean
- 1/2 teaspoon kosher salt, divided
- pepper, to taste
- 4-5 roasted hatch chili peppers, peeled, de-seeded, and sliced
- 2 potato or brioche buns, split and toasted
- 2-4 slices of pepper jack cheese
Instructions
- To make the sauce, combine the mayonnaise, ketchup, chopped pickles or relish, and apple cider vinegar in a small bowl. Taste and add a pinch or two of salt as needed. Covet the sauce and place in the refrigerator until ready to use.
- For the burgers, divide the meat into two even portions and form into patties that are about 4 inches wide. Press your thumb into the bottom of each patty, making a little “dimple”–this will keep your burger nice and flat when it cooks.
- Set a skillet over medium heat (preferably cast iron), and brush the pan with a very light coating of neutral oil. While the pan is heating up, sprinkle one side of each patties with roughly 1/8 teaspoon of the kosher salt, plus a pinch or two of pepper.
- Once the skillet it hot, add the patties. Do not move, or press down on the patties with a spatula once the begin cooking.
- Allow the patties to cook for about 4 minutes then right before flipping, season the second side of the patties with the same amount of seasoning as before. Continue to cook the burgers until desired temperature is achieved. About 3 minutes for a medium cook, and 4-6 for a medium well.
- During the last minute of the cooking time add the pepper jack cheese to each patty and let melt.
- To assemble the burger, spread each side of the toasted buns with an equal amount of dressing. Place the burger patties on the bottom halves of each bun, then top with a generous amount of roasted hatch chilies. Place the other half of the bun over the top and eat right away.
Pairing Your Chile Burger with Wine
While many people reach for a cold beer when they fire up the grill, a thoughtful wine pairing can truly elevate a burger to something special. For this recipe, the La Crema Willamette Valley Pinot Noir is an inspired choice. Because Hatch chiles have an earthy, smoky heat and the pepper jack cheese adds a creamy spice, you need a wine that offers a refreshing contrast. This Pinot Noir features vibrant notes of red cherry and pomegranate that brighten the palate and balance the savory, charred flavors of the beef.
The acidity in this wine is key. It acts as a palate cleanser, cutting through the richness of the special sauce and the fat of the burger so that every bite feels as fresh as the first. If you are looking to impress your guests at your next late-summer gathering, having a few bottles of this chilled red on hand is the way to go. You can find this bottle and explore our other cool-climate favorites by visiting the La Crema online wine store. It is the best way to ensure your "bon voyage" to summer is a delicious success.
