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Who doesn’t like a good burger! With Hatch chili’s in season it only made sense for me to make hatch chili burgers. The perfectly grilled beef patties topped with a hatch chili and onion salsa created the perfect bite. If you are looking to spice up your burger game, this is definitely the recipe to try. With only a few ingredients, this fast and easy recipe is a must have.
Table of Contents
Step 1: How to make the perfect burger patty.
The components to this dish are very simple. For the patty, I went with a 80/20 blend of ground beef. To mold patties, shape by hand or use a burger press to ensure all patties are the same size. You can find burger presses at any local hardware store. Even sizes result in even cooks.
Take a handful of mixed ground beef and weigh each scoop to 1/4 lbs. Roll into an even balls and use the burger press to shape the patty or flatten them by hand. I highly recommend using parchment paper on the base of the patty to keep it from sticking to the surface if using a press. Season with Dad’s All Purpose seasoning and place them in the fridge to firm up while you prepare the hatch chilies.
Dad’s Seasonings
Must have grillin seasonings!
What to do with Hatch Chilies.
Hatch chilies are large green peppers with a mild to medium level of spice. Once the peppers are cooked, they develop a rich and smoky flavor. Perfect for grilling!
Step 2: Prep the hatch chilies
Start with roasting the Hatch chilies and sliced white onion rings on the grill over direct heat. Get a nice dark char on the peppers to help soften the inside. Next, place only the hatch chilies in a ziplock bag to steam. This process will help remove the skin easier.
Next, remove the skin off the peppers and dice it up with the grilled onion rings. Add some Dad’s All Purpose seasoning and mix it all together.
Step 3: Time to grill up the Hatch Chili Burgers.
You can cook these patties multiple ways. Grill, griddle, cast iron pan or stove top. They all come out similar. If you are making these at home, make sure to have a strong ventilation system or open a window. For the grill, preheat the it to 400 degrees and set for direct heat. Keep the patties on the grill for about 8 minutes flipping them half way through. Same applies to making it at home or the griddle. Before removing the burger patties off the grill, add a slice of cheese to each and let it melt over the beef.
Remove the patties from the grill at 135 degrees internal temperature. Let them rest for 10 minutes before assembling the burger.
To assemble, toast the burger buns, spread sriracha mayo, add crunchy lettuce, grilled beef patty and top it off with the hatch chili and onion salsa. Enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Printer friendly recipe below:
Hatch Chili Burgers
Ingredients
- 1 lbs Ground beef 80/20 blend
- 4 American cheese slices
- 4 Brioche buns
- 3 Hatcha chiles
- 1 While onion
- 2 tbsp Sriracha mayo
- 1 tbsp Dad's all purpose rub
- 1/4 cup Lettuce
Instructions
- Take a handful of mixed ground beef and weigh each scoop to 1/4 lbs. Roll into an even balls and use the burger press to shape the patty or flatten them by hand.
- Season with Dad's All Purpose seasoning and place them in the fridge to firm up.
- Roast the Hatch chilies and sliced white onion rings on the grill over direct heat. Once you get a good char, place only the hatch chilies in a ziplock bag to steam.
- Remove the skin off the peppers and dice them up with the grilled onion rings. Add some Dad's All Purpose seasoning and mix it all together.
- Preheat the grill to 400 degrees and set for direct heat.
- Grill the patties for about 8 minutes flipping them half way through. Before removing the burger patties off the grill, add a slice of cheese to each and let it melt over the beef.
- Remove the patties from the grill at 135 degrees internal temperature. Let them rest for 10 minutes before assembling the burger.
Nutrition
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