Hatch Chili Burger Recipe

Roast and peel hatch chiles

Char the hatch chiles over a gas burner, under a broiler, or in a hot skillet until skin is blackened and blistered on all sides (about 6–10 minutes). Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel, remove seeds if desired, and roughly chop. Set aside.

Prepare grilled onions

Slice the yellow onion into 1/4-inch rings. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add onions and a pinch of salt, cook, stirring occasionally, until softened and deeply browned, about 12–15 minutes. If onions begin to stick, add 1–2 teaspoons water to deglaze. Set aside and keep warm.

Cook bacon

In a separate skillet, cook bacon strips over medium heat until crisp, 8–10 minutes, turning as needed. Transfer to paper towels to drain, then keep warm.

Form and season patties

Divide the ground beef into 4 equal portions (for 4 burgers) and gently form into patties slightly wider than the buns, about 3/4-inch thick. Make a shallow indentation in the center of each patty with your thumb to reduce puffing. Season both sides with total 1 tsp salt and 1/2 tsp pepper (distribute evenly).

Cook patties

Heat a heavy skillet or grill over medium-high heat and brush with a little oil. Cook patties 3–4 minutes per side for medium (adjust time if you prefer different doneness). During the last minute of cooking, top each patty with 1 ounce (about 1 slice) of cheddar and cover the pan with a lid to melt cheese.

Toast buns and assemble

Spread softened butter on the cut sides of the buns and toast in a skillet or under the broiler until golden, about 1–2 minutes. To assemble: spread 1–2 tablespoons ranch on the bottom bun, add the cheeseburger patty, top with a generous spoonful (about 2 tablespoons) of chopped hatch chiles, 2 strips of bacon, and a portion of grilled onions. Finish with the top bun.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in minced chives and parsley, dried dill, garlic powder, onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Chill in the refrigerator for at least 15 minutes to let flavors meld. Serve on the side and use 1–2 tablespoons per burger as desired.

Prep potatoes

Wash and (optionally) peel the potatoes. Cut into 1/4- to 1/2-inch sticks. Place cut potatoes in cold water and soak for 20 minutes to remove excess starch; drain and pat very dry with paper towels.

Cook fries

Preheat oven to 425°F (220°C) if roasting, or heat oil to 350°F (175°C) if frying. For oven-roasted: toss dried potato sticks with 3 tablespoons vegetable oil, 1 tsp salt, and 1/2 tsp paprika. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and crisp. For frying: fry potatoes in batches at 350°F until golden and crisp, 3–5 minutes per batch; drain on paper towels and season immediately with salt and paprika.

Serve fries

Keep fries warm and crisp in a low oven (200°F / 95°C) until ready to serve alongside the burgers and ranch.