Hatch Burger Recipe
Make Hatch Burger Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hatch Burger - Patties & Seasoning
Roasted Hatch chiles & Onions
Cheese & Sauce
Buns & Toppings
Method
Roasted Hatch chiles & Onions
- 1
Roast chiles and char onion
Preheat broiler to high (or heat a gas burner/skillet). Place whole Hatch chiles on a rimmed baking sheet and the halved onion (cut with root intact) cut-side down. Broil 8–12 minutes, turning chiles occasionally, until skins are blackened and blistered and onion edges are deeply charred. Alternatively, char chiles directly over a gas flame or in a very hot cast-iron skillet, and sear onion slices in the skillet.
- 2
Steam and peel
Immediately transfer roasted chiles and onion to a bowl and cover tightly with plastic wrap (or place in a sealed paper bag) for 10 minutes to steam—this loosens skins. Peel skins off the chiles and onion. Remove seeds and stems from chiles if you prefer milder flavor. Slice chiles into 1/4" strips and thinly slice the onion. Toss slices with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
Hatch Burger - Patties & Seasoning
- 3
Form patties
Divide 1 lb ground beef into two 6–7 oz balls. Gently form into patties about 3/4" thick and slightly wider than the buns, making a shallow dimple in the center of each patty to reduce shrinking. Handle minimally to avoid compacting the meat.
- 4
Season
Season both sides of the patties with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp smoked paprika, dividing evenly between patties.
- 5
Cook patties
Heat a large skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When hot and shimmering, add the patties. Cook undisturbed 3–4 minutes until a brown crust forms, flip and cook 2–3 minutes for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of pepper jack on each patty and cover pan to melt cheese.
Cheese & Sauce
- 6
Make Hatch sauce
While patties cook, combine 2 tbsp mayonnaise, 1 tbsp sour cream, 1/2 tsp lime juice, 1 tbsp chopped cilantro and 1/2 tsp hot sauce (optional) in a small bowl. Stir until smooth and taste; adjust salt or lime as needed. This creamy sauce will complement the roasted chiles.
Buns & Assembly
- 7
- 8
Assemble burgers
Spread about half of the Hatch sauce on the bottom bun. Place a lettuce leaf, then the cheese-topped patty. Top the patty with a generous portion of the roasted Hatch chile and onion mixture (about half). Add tomato slices and 2 pickle slices. Spoon remaining sauce on the top bun and close the burger. Repeat for the second burger.
- 9
Serve
Serve immediately while hot. Provide extra roasted chiles and reserved sauce on the side if desired.