The Origin of Green Chile Burgers

Green chile burgers are a beloved Southwestern classic, particularly popular in New Mexico where Hatch chiles grow in abundance. Known for their smoky, slightly sweet, and mildly spicy flavor, these chiles elevate a simple cheeseburger into something extraordinary. Unlike traditional burgers that rely only on cheese and condiments, the roasted green chiles add depth and a touch of heat that makes every bite memorable. This recipe keeps the process simple while highlighting what makes these burgers unique—juicy beef, melted cheese, and that iconic chile topping.

Why the Ingredients Work So Well Together

The secret to a juicy burger lies in combining ground sirloin and chuck—sirloin provides lean protein, while chuck brings fat and flavor. Garlic powder, onion powder, salt, and pepper are simple but effective seasonings that enhance the beef without overpowering it. Topping each patty with American or cheddar cheese gives that creamy melt, while roasted green chiles bring smoky depth and a hint of spice. The brioche bun ties it all together with its soft, buttery sweetness, balancing the savory and spicy elements beautifully.

A Burger That’s Easy, Flavorful, and Memorable

What makes this recipe a keeper is its balance between gourmet taste and everyday simplicity. With just a few steps—season, grill, melt, top, and serve—you’ll have burgers that taste like they came from a Southwestern grill house. Perfect for cookouts, weeknight dinners, or game-day gatherings, these green chile burgers are hearty, satisfying, and guaranteed to impress. Pair them with fries, onion rings, or a crisp salad for a complete meal.

Ingredients (Makes 6 Burgers)

• ½ tsp garlic powder
• ½ tsp onion powder
• 1 lb ground beef sirloin (90% lean)
• ¾ lb ground beef chuck (80% lean)
• 6 slices American or cheddar cheese
• ¾ cup jarred or canned roasted diced green chiles (preferably Hatch), drained
• 6 brioche hamburger buns, split and toasted
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the Grill

Heat your grill to medium-high heat, around 375–400°F.

Step 2: Season the Patties

In a small bowl, mix garlic powder, onion powder, salt, and black pepper.

In a large bowl, gently combine sirloin and chuck, then form into 6 patties (about 4 inches wide).

Sprinkle the seasoning mix over both sides of each patty.

Step 3: Grill the Burgers

Place patties on the grill and cook for about 3 minutes on the first side. Flip, then top each with a slice of cheese. Cover and cook another 3 minutes, until the cheese is melted and burgers reach your preferred doneness.

Step 4: Add the Green Chiles

Spoon about 2 tablespoons of drained roasted green chiles on top of each patty right before removing from the grill.

Step 5: Assemble the Burgers

Place patties on toasted brioche buns.

Step 6: Serve and Enjoy

Add your favorite toppings (lettuce, tomato, or mayo), or keep it simple to let the green chiles shine.

Tips for Success

• Use Hatch green chiles if available for the best flavor.
• Don’t overwork the beef—gentle mixing keeps the patties juicy.
• Toasting the buns adds structure and prevents sogginess.

Timing

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6

Nutrition (per serving, without extra toppings)

• Calories: ~490
• Protein: 32g
• Fat: 26g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 710mg

Green Chile Burgers

Q: What makes Hatch green chiles special?

Hatch chiles come from New Mexico’s Hatch Valley and are prized for their smoky, slightly sweet flavor. Unlike generic canned green chiles, Hatch varieties develop a unique taste due to the region’s climate and soil.

Q: Can I use fresh green chiles instead of canned?

Yes! If you can find fresh Hatch chiles, roast them over an open flame or under the broiler until the skin blisters. Peel off the skin, dice, and use them just like the canned version.

Q: What cheese pairs best with green chile burgers?

American cheese melts beautifully and gives that classic burger feel, while cheddar adds sharpness. For a bolder twist, try pepper jack for an extra spicy kick.

Q: How do I keep my burgers juicy?

Mix the beef gently—overmixing makes patties dense. Cooking on medium-high heat sears the outside while keeping the inside moist. Also, avoid pressing down on burgers while grilling, which squeezes out the juices.

Q: Can I cook these without a grill?

Absolutely! Use a cast-iron skillet or grill pan on the stove. You’ll still get great caramelization and flavor.