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Flavorful Smashed Hatch Green Chile Burger Recipe with Chipotle Mayo

smashed Hatch green chile burger - featured image
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A quick and easy smashed burger featuring smoky Hatch green chiles, melty pepper jack cheese, and creamy chipotle mayo for a bold southwestern flavor.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80/20 blend)
  • 1/3 cup (about 50 g) roasted and diced Hatch green chiles (fresh or jarred)
  • 2 slices pepper jack cheese per burger
  • 4 soft brioche or potato buns
  • 1/4 cup mayonnaise
  • 1 teaspoon chipotle powder or finely chopped chipotle in adobo sauce
  • Salt and pepper to taste
  • Optional toppings: sliced red onion, lettuce, tomato

Instructions

  1. Prepare the chipotle mayo by mixing 1/4 cup mayonnaise with 1 teaspoon chipotle powder or finely chopped chipotle in adobo sauce. Stir well and refrigerate.
  2. In a mixing bowl, gently combine ground beef with diced Hatch green chiles. Season with salt and pepper to taste. Do not overmix.
  3. Preheat a cast iron skillet or heavy-bottomed frying pan over medium-high heat until very hot but not smoking.
  4. Divide the beef mixture into four equal portions (about 4 ounces or 115 g each). Roll loosely into balls.
  5. Place one ball on the hot skillet and immediately press down with a spatula to smash it thin (about 1/4 inch or 6 mm thick). Hold for 10-15 seconds to form a crust. Repeat with remaining patties.
  6. Cook patties without moving for about 3 minutes until edges are dark and crispy. Flip carefully, add a slice of pepper jack cheese on top, and cook another 2-3 minutes until cheese melts and burger is cooked through.
  7. Toast buns cut side down in a separate pan or toaster until golden brown.
  8. Spread chipotle mayo on the bottom buns, place the cheesy smashed patties on top, add optional toppings if desired, and cap with the top buns. Gently press down and serve immediately.

Notes

Do not overmix the beef to keep patties tender. Use a very hot pan to get a crispy crust. Press patties firmly but not too thin to retain juiciness. Toast buns to prevent sogginess. Keep spatula clean between patties to avoid burnt bits. For gluten-free, swap buns accordingly. Leftovers keep well refrigerated for 2 days; reheat gently in skillet.

Nutrition

Keywords: smashed burger, Hatch green chile, chipotle mayo, pepper jack cheese, quick burger, southwestern burger, smashed patty, easy dinner

Find it online: https://lyrafeast.com/flavorful-smashed-hatch-green-chile-burger-recipe-with-chipotle-mayo/