Vegan Hatch Chili Burger Recipe

Prep Hatch Chiles

If your hatch chiles are not roasted, char 3–4 medium hatch chiles directly over a gas flame or under a broiler until blackened on all sides. Place in a bowl covered with plastic wrap for 10 minutes to steam, then peel, seed, and slice into strips. Measure 1 cup and set aside.

Caramelize Onions

Heat 1 tablespoon neutral oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and a pinch (about 1/8 tsp) of salt. Cook slowly, stirring every few minutes, until onions are deep golden and soft, about 20–25 minutes. If onions begin to stick, add 1–2 teaspoons water. In the last 2 minutes, add the roasted hatch chile slices to warm through and combine flavors. Remove from pan and keep warm.

Cook Patties

Wipe the skillet clean and increase heat to medium-high. Add the remaining 1 tablespoon oil. Season the Impossible patties lightly with 1/4 tsp salt and 1/4 tsp black pepper on both sides. Place patties in the hot skillet and cook for 3–4 minutes per side, pressing gently once after flipping to ensure even contact. In the last 30–60 seconds of cooking, reduce heat to low and place a vegan cheese slice on each patty, cover skillet with a lid to melt the cheese (about 30–60 seconds). Remove patties to rest.

Toast Buns & Assemble

Lightly toast the buns cut-side down in the same skillet for 30–45 seconds until golden. Spread 1 tablespoon vegan mayonnaise on each bottom bun. Layer lettuce (if using), tomato slices, the cheesy Impossible patty, a generous portion of caramelized onions and hatch chile strips, then the top bun. Serve immediately.

Prepare Potatoes: Rinse cut russet fries under cold water until water runs clear to remove starch. Pat completely dry with kitchen towels. Toss the dried fries with 1 tablespoon oil and 1 tablespoon cornstarch until evenly coated. Season with 1/2 tsp salt and smoked paprika if using.

Cook Fries (Option A — Frying): Heat 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry potatoes in batches, about 4–5 minutes per batch, until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately season with remaining salt. Cook remaining batches, then serve hot.

Cook Fries (Option B — Oven): Preheat oven to 450°F (230°C). Spread coated fries in a single layer on a parchment-lined sheet. Roast 20–30 minutes, flipping once halfway, until deeply golden and crisp. For extra crispness, finish under the broiler 1–2 minutes while watching closely. Season with remaining salt and serve.

Combine salsa ingredients: In a small bowl, mix the diced roasted tomatoes, finely chopped red onion, chopped cilantro, lime juice, minced jalapeño (if using), and 1/2 tsp salt. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to marry flavors before serving alongside the burger and fries.