Hatch chiles are grown in the Hatch Valley of New Mexico and are famous for their earthy, smoky heat. When you roast them over open flames, they blister beautifully and develop a sweet, charred flavor that’s unlike any other pepper. Add those fire-roasted chiles to a burger hot off the grill and you’ve got a show-stopping meal that’s pure summer. Read on to learn all about a show stopper, the Hatch Chile Burger!
These burgers bring together smoky beef, melty cheese, and freshly roasted Hatch chiles for a bite that’s bold but balanced.
Why Roast Hatch Chiles on the Grill?
The grill is where Hatch chiles belong. High heat and open flames caramelize the chile’s natural sugars and infuse each bite with smoke. Roasting over the grill also makes it easy to batch-roast several chiles at once — perfect if you want to save some for later.
Once you roast and peel them, you can chop and freeze the chiles in small portions. That way, Hatch chile burgers can be a year-round favorite, not just a summer treat.
Grilled Hatch Chili Peppers
The Ultimate Hatch Chile Burger Recipe
Ingredients
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1½ pounds ground beef (80/20 blend recommended)
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1 teaspoon kosher salt
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4 burger buns, toasted
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6 to 8 fresh Hatch chiles (or about 1 cup roasted, chopped)
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4 tablespoons butter (for buns)
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Optional toppings: lettuce, tomato, caramelized onions
Cheese Sauce
- 1 can of cheese soup (about 10.5 oz)
- 1 ½ cups of shredded cheddar cheese
- 4 grilled Hatch chilies, peeled and chopped
- ½ cup of milk or cream (optional, for desired consistency)
Hatch chili cheese sauce in white bowl with diced tomatoes and sliced green onions
How to Roast Hatch Chiles on the Grill
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Preheat your grill. Set it to high heat, around 450–500°F. You want open flames or very hot coals for that classic blistered skin.
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Clean and dry the chiles. Lightly coat them with oil to prevent sticking.
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Grill the chiles directly over the flame. Turn every 30 seconds or so until the skins are blackened and blistered on all sides — about 5–7 minutes total.
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Steam the chiles. Place them in a bowl and cover with foil or plastic wrap. Let them rest for 10 minutes to loosen the skins.
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Peel and chop. Once cool enough to handle, peel away the charred skins, remove stems and seeds if desired, and chop.
Hatch Chili Peppers on a cutting board
The result? Smoky, meaty chiles with a touch of heat — ready to pile high on your burgers.
Grill the Burgers
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Form the patties. Gently shape the beef into four patties, slightly wider than your buns. Press a small dimple in the center of each.
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Season and grill. Sprinkle both sides with salt and pepper. Place the patties on a medium-high grill and cook for 3–4 minutes per side for medium doneness.
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Toast the buns. Brush the cut sides with butter and toast over indirect heat until golden brown.
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Assemble. Place the burger patty on the bun, and a generous spoonful of chopped fire-roasted Hatch chile cheese sauce over the burger. Top and serve hot.
How to make the Hatch Chile Cheese Sauce
- Heat the Cheese Soup: In a medium saucepan over medium heat, warm the can of cheese soup. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Add Cheese: Once the soup is warmed, add the shredded cheddar cheese, stirring continuously until melted and smooth.
- Add Hatch Chiles: Stir in the chopped Hatch chilies. If you want to thin it out with milk or cream, adding a little at a time until you reach your desired consistency.
- Garnish: Finish with chopped tomatoes and chopped green onion.
Pro Grilling Tips
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Always start with quality 80/20 beef for the right balance of juiciness and flavor.
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Avoid pressing the patties — it squeezes out the good stuff.
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Keep a section of your grill at medium heat so you can move the chiles off direct flames once blistered.
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Roast extra chiles! Freeze them in labeled bags so you’re ready for Hatch chile season all year long.
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A small squeeze of lime over the roasted chiles brightens the flavor beautifully.
Hatch Chili Cheese burger sitting on plate with cheese dripping down the burger.
Burger Variations
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Southwest Heat: Add crispy bacon and pepper jack cheese.
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Smash Style: Make thin patties and pile the roasted chiles high with melted American cheese.
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Turkey or Veggie Burger: The smoky chiles add the perfect punch to lean or plant-based patties.
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Red Hatch Version: Try red-ripened Hatch chiles for a sweeter flavor profile.
FAQ for Grilling Enthusiasts
When is Hatch chile season?
Fresh Hatch chiles are in season from late July through September, but frozen or jarred roasted Hatch chiles are available all year.
How hot are Hatch chiles?
They range from mild to medium-hot depending on the variety. Roasting them tones down the heat slightly while enhancing flavor.
Hatch Chili Peppers
Can I roast Hatch chiles on a charcoal grill?
Absolutely. Place them directly over hot coals and turn often for a smoky, wood-fired flavor.
How do I store roasted Hatch chiles?
Once peeled and chopped, store in airtight containers or zip bags. They’ll last about a week in the fridge or up to a year in the freezer.
Hatch Chili Burger
Hatch chiles are grown in the Hatch Valley of New Mexico and are famous for their earthy, smoky heat. When you roast them over open flames, they blister beautifully and develop a sweet, charred flavor that’s unlike any other pepper. Add those fire-roasted chiles to a burger hot off the grill and you’ve got a show-stopping meal that’s pure summer. Read on to learn all about a show stopper, the Hatch Chile Burger!
Ingredients
- 1½ pounds ground beef (80/20 blend recommended)
- 1 teaspoon kosher salt
- 4 burger buns, toasted
- 6 to 8 fresh Hatch chiles (or about 1 cup roasted, chopped)
- 4 tablespoons butter (for buns)
- Optional toppings: lettuce, tomato, caramelized onions
- 1 can of cheese soup (about 10.5 oz)
- 1 ½ cups of shredded cheddar cheese
- 4 grilled Hatch chilies, peeled and chopped
- ½ cup of milk or cream (optional, for desired consistency)
Instructions
Preheat your grill. Set it to high heat, around 450–500°F. You want open flames or very hot coals for that classic blistered skin.
Clean and dry the chiles. Lightly coat them with oil to prevent sticking.
Grill the chiles directly over the flame. Turn every 30 seconds or so until the skins are blackened and blistered on all sides — about 5–7 minutes total.
Steam the chiles. Place them in a bowl and cover with foil or plastic wrap. Let them rest for 10 minutes to loosen the skins.
Peel and chop. Once cool enough to handle, peel away the charred skins, remove stems and seeds if desired, and chop.
How to make the Hatch Chile Cheese Sauce
Heat the Cheese Soup: In a medium saucepan over medium heat, warm the can of cheese soup. Stir occasionally to prevent it from sticking to the bottom of the pan.
Add Cheese: Once the soup is warmed, add the shredded cheddar cheese, stirring continuously until melted and smooth.
Add Hatch Chiles: Stir in the chopped Hatch chilies. If you want to thin it out with milk or cream, adding a little at a time until you reach your desired consistency.
Garnish: Finish with chopped tomatoes and chopped green onion.
Form the patties. Gently shape the beef into four patties, slightly wider than your buns. Press a small dimple in the center of each.
Season and grill. Sprinkle both sides with salt and pepper. Place the patties on a medium-high grill and cook for 3–4 minutes per side for medium doneness.
Toast the buns. Brush the cut sides with butter and toast over indirect heat until golden brown.
Assemble. Place the burger patty on the bun, and a generous spoonful of chopped fire-roasted Hatch chile cheese sauce over the burger. Top and serve hot.
