Hatch Chile Cheeseburgers

Friday, September 9, 2011

Long before Whataburger thought of it, the land of New Mexico was relishing their Hatch Chile Harvest, and no one outside the state sort of knew about it.  But you can't keep a good juicy secret for long.

Hatch Chile Cheeseburgers

Yield: 1 serving

prep time: 5

cook time: 15

total time: 20


  • Frozen or canned hatch Chile peppers
  • 1 half-inch thick slice of a large onion, skewered through the middle horizontally
  • 1 lb. ground chuck, at least 20 percent fat
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp ground black pepper
  • 3 slices Pepper Jack cheese
  • 3 hamburger buns


  1. Prep your grill and light 1 chimney full of charcoal.  While this charcoal is heating and getting to the cooking point, prepare the burgers.
  2. Using a medium bowl, add the raw burger meat, season with the spices.  Add the hatch chilis and mix thoroughly.  Form into the size patties you have for your buns.  Place a small dimple into the center of each burger with your thumb.  Set aside and cover until your charcoal is ready.
  3. Cook the burger mixture completely, until a thermometer inserted reaches 165.  Place the cheese on top and allow to melt for about 1 minute.

    Grill the buns, cut side down.  Enjoy your burgers.

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