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Flavorful Hatch Chile Green Cheeseburgers with Smashed Avocado

Hatch chile cheeseburgers - featured image
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A smoky, creamy, and slightly spicy cheeseburger featuring roasted Hatch chiles and fresh smashed avocado, perfect for summer gatherings and quick weeknight meals.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 2–3 medium roasted Hatch chiles, peeled and chopped (fresh or frozen)
  • 4 slices sharp cheddar cheese
  • 1 large ripe avocado
  • 1/4 cup finely diced red onion
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 hamburger buns (preferably brioche or potato)
  • 1 tablespoon olive oil or butter (for toasting buns)
  • Optional: jalapeño slices for extra heat
  • Optional: fresh cilantro for garnish

Instructions

  1. Roast the Hatch chiles over an open flame or under a broiler until the skin blisters and blackens, about 5-7 minutes per side. Place them in a bowl covered with plastic wrap for 10 minutes to steam and loosen the skins. Peel off skins, remove seeds, and finely chop the peppers. If using frozen roasted Hatch chiles, thaw and chop.
  2. In a small bowl, scoop the avocado flesh and add lime juice, finely diced red onion, and a pinch of salt. Mash gently with a fork, leaving some chunks for texture. Set aside.
  3. In a large bowl, combine ground beef with chopped Hatch chiles, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Form 4 equal patties, about 4 inches in diameter and 3/4 inch thick, making a small indentation in the center to prevent puffing.
  4. Heat a cast iron skillet or grill pan over medium-high heat and add a little oil. Place patties in the pan and cook undisturbed for 4 minutes. Flip and add a slice of cheddar cheese on top. Cook another 3-4 minutes for medium doneness or longer if preferred.
  5. While patties cook, brush the cut sides of the buns with olive oil or butter and toast in a separate pan or under a broiler until golden brown, about 1-2 minutes.
  6. Assemble the burgers by spreading a generous layer of smashed avocado on the bottom bun, placing the cheesy Hatch chile patty on top, adding optional jalapeño slices or cilantro if desired, then crowning with the top bun.

Notes

Roasting Hatch chiles yourself enhances smoky flavor. Make a small indentation in patties to prevent puffing. Toast buns to add crunch and prevent sogginess. Rest patties after cooking for juiciness. Prepare smashed avocado topping fresh and avoid pureeing completely for texture. Leftover patties can be stored up to 2 days and reheated gently.

Nutrition

Keywords: Hatch chile cheeseburger, smashed avocado, southwestern burger, smoky burger, summer recipe, quick cheeseburger, grilled burger

Find it online: https://recipebelle.com/flavorful-hatch-chile-green-cheeseburgers-with-smashed-avocado-recipe-you-must-try-today/