If you love burgers with a little heat and a lot of flavor, say hello to your new obsession: Hatch Chile Smash Burgers. These juicy, crispy-edged burgers are smashed on a hot griddle for maximum crust, then piled high with roasted Hatch chiles and melty cheese. It’s the perfect balance of smoky heat, cheesy goodness, and irresistible burger bliss.
Whether you're firing up the grill or cooking indoors on a skillet, this recipe is easy, fast, and guaranteed to satisfy any burger craving. Trust me—after one bite, plain burgers will feel boring.
Why You’ll Love These Hatch Chile Smash Burgers
✅ Crispy, caramelized burger edges (thanks to the smash technique)
✅ Roasted Hatch chiles add smoky heat and flavor
✅ Perfectly melty cheese on every burger
✅ Quick and easy for weeknights or backyard cookouts
✅ Totally customizable with your favorite toppings
What Makes Hatch Chiles Special?
Hatch chiles are grown in Hatch, New Mexico, and are famous for their unique, smoky flavor and just-right level of heat. They're only in season for a short time (usually late summer), but you can often find them roasted and frozen in specialty stores or at farmers' markets.
If you can't get your hands on authentic Hatch chiles, Anaheim or poblano peppers make a tasty substitute.
Ingredients You’ll Need
For the Smash Burgers:
• 1½ pounds ground beef (80/20 recommended for juiciness)
• Salt and pepper, to taste
• 4 slices cheddar, pepper jack, or American cheese
• 4 burger buns, toasted
• 1 tablespoon butter or oil for the griddle
For the Hatch Chiles & Toppings:
• 4 roasted Hatch chiles, peeled, seeded, and sliced (see tips below)
• ½ cup mayonnaise (optional)
• 1 tablespoon hot sauce (optional)
• Lettuce, tomato, pickles, or your favorite burger toppings
How to Make Hatch Chile Smash Burgers
Step 1: Prepare the Hatch Chiles
1. If using fresh Hatch chiles, roast them over an open flame or under the broiler until blistered. Place in a bowl, cover with plastic wrap, and let steam for 5-10 minutes.
2. Peel off the skins, remove seeds, and slice into strips. Set aside.
Step 2: Form the Burger Balls
1. Divide the ground beef into 4 equal portions (about 6 oz each) and gently roll into loose balls. Do not overwork the meat.
Step 3: Smash & Cook the Burgers
1. Heat a griddle or large cast iron skillet over medium-high heat. Add butter or oil.
2. Place beef balls onto the hot surface. Using a heavy spatula or burger press, smash each one down firmly to form thin patties. Season with salt and pepper.
3. Cook for about 2-3 minutes until crispy edges form. Flip, top with cheese, and cook 1-2 more minutes.
Step 4: Assemble the Burgers
1. Spread mayo and hot sauce on toasted buns, if desired.
2. Layer lettuce, tomato, and pickles (optional).
3. Place cheesy smash patty on the bun, top with sliced Hatch chiles, and close the burger.
4. Serve hot with fries, chips, or a cold beer!
Tips & Variations
💡 Don’t overwork the beef—loose balls help create a better smash and juicier texture.
💡 For extra heat, add more Hatch chiles or a spicy cheese like pepper jack.
💡 No Hatch chiles? Roasted poblano or Anaheim peppers work great too.
💡 Smash two patties per burger for a classic diner-style double!
FAQs
Can I use frozen Hatch chiles?
Yes! Frozen, roasted Hatch chiles are perfect and save you time. Just thaw and slice.
What if I don’t have a griddle?
A cast iron skillet works beautifully indoors.
How spicy are Hatch chiles?
Heat varies, but they usually have a mild to moderate kick. You can control the spice by adding more or less.
Final Thoughts
If you’ve never tried a burger with Hatch chiles, you’re missing out. These Hatch Chile Smash Burgers deliver bold, smoky heat with juicy, crispy-edged perfection—and they’re surprisingly easy to whip up at home.
Perfect for summer BBQs, game day, or any night when a regular burger just won’t cut it.