If you haven't heard of hatch green chilies, you're probably not paying attention and you definitely haven't had a Hatch Green Chile Cheeseburger.
Every year, near the end of August and early September hatch green chilies become a viral sensation. Everyone on YouTube, Instagram and TikTok is busy making their version of a hatch green chili cheeseburger.
Hatch green chilies are definitely popular and they are cooked and enjoyed by cheeseburger connoisseurs across the nation.
Key Aspects of Hatch Green Chiles
There was a good reason for that. Besides being a source of heat, they have an amazing flavor. Hatch green chilies are grown in New Mexico's Hatch Valley which they say is where their amazing flavor is derived from. The region's high elevation, the volcanic soil in which the chilies are grown, along with the hot days and cool nights all contribute to the chile’s rich, earthy and slightly sweet flavor.
Cooking Hatch Green Chiles
Hatch green chilies may be delicious, but roasting the green chilies is the key for unlocking their amazing flavor. A few minutes on the grill getting the skin dark and roasted and softening the flesh of the chile enhances that smoky, buttery and slightly sweet depth of flavor that is difficult to find in other peppers.
Heat Levels of Hatch Green Chiles
Keep in mind that not all hatch green chilies are made the same. they come in the range of heat levels. you may find some mild varieties which have a great flavor without all the spice while other varieties offer plenty of heat for those that like a little more kick in their Hatch Green Chile Cheeseburgers.
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Ingredients for the Hatch Green Chile Cheeseburger
- Hamburger bun
- Butter for toasting
- 2 lb of hatch green chilies
- Oil for roasting
- 6 oz 80/20 ground beef
- One yellow onion or white onion
- Shredded iceberg lettuce
- Sliced tomato
- Dill pickle slices
- One tablespoon of your favorite mayonnaise
- Salt and pepper for seasoning
Directions for making a Hatch Green Chile Cheeseburger
Dry brine your burger patties
Take the 6 oz of 80/20 ground beef and divide into two equal portions. Shape each portion into a burger patty. Place the burger patties on a wire rack and season with salt. Flip the patties over and season the opposite side with salt. Place the burger patties and the wire rack into the refrigerator for approximately four hours to dry brine.
Cook your Hatch Green Chiles
Fire up your barbecue
Add a light coating of oil to the hatch green chilies.
Peel the onion and slice into 1/2 inch slices. Coat both sides of the onion slices with oil. Season with salt.
When your barbecue is ready, place the chiles on the grill. Allow them to cook until the skin turns black and bubbly, and the flesh becomes tender. Remove the chilies from the grill and place them in a glass or metal bowl. Cover the bowl and allow the chiles to steam and cool.
Place the sliced onions onto the grill. Allow them to cook until they become slightly charred and tender.
Remove the cooked onion slices from the grill. And allow them to cool as well.
Once the chilies are cool, use a knife or a towel to remove the charred skin from the chilies. Slice the chilies open and remove the seeds and membrane.
Once all your chilies are clean. Place them in a stack. Slice into long strips. Then, cut the strips into a chunky dice.
Set the diced Hatch chiles aside for later
Prepare the Condiments for the Hatch Green Chile Cheeseburger
Use a sharp knife to slice the iceberg lettuce into thin strips.
Thinly slice a nice vine-ripened tomato.
Pull some pickles from the jar.
Slice your Monterey Jack cheese.
Butter your buns with softened butter.
Set all your condiments and bun aside.
Cooking your Hatch Green Chile Cheeseburger
Remove your dry-brined. Patties. From the refrigerator.
Place your burger patties on the hot side of your barbecue. No need to salt the patties as they were salted already. Seasoned with black pepper if so desired.
Allow the burger patties to cook on the first side for two to three minutes.
Using a spatula, flip the burger patties over and cook the second side. On top of each burger patty, add a generous portion of your diced hatch, green chilies.
Place a slice of Monterey Jack cheese on the top of each burger patty, covering the green chiles.
Once the cheese is melted. Remove the burger patties from the grill. And allow them to rest.
Place your burger buns on the grill, buttered side down. Toast the buns until golden brown delicious. Flip the burger buns over and get a nice toast on the outside as well. Remove your burger buns from the grill.
Assemble the Hatch Green Chile Cheeseburger
Now, it's time to assemble. Place your buns down. Add a light layer of mayonnaise on the inside of the top and bottom buns.
Place the dill pickle chips. On the bottom bun. Take the burger patties with green chilies and Monterey Jack cheese and stack them on top of the pickles for a nice double burger. Add some of the grilled onions.
On the top bun, place a nice portion of your shredded lettuce along with two slices of tomato. Flip the top bun with the lettuce and tomato onto the bottom bun.
Serve alongside your favorite side dish.
Enjoy!