Grilling season is here, but you don't want to settle for bland burgers. We've got the perfect solution - Hatch Chile Cheeseburgers from American Made Grills. This burger has a bit of a kick, made with only premium ingredients like grass-fed beef from Colorado and actual Hatch chiles from New Mexico. Our grilled cheeseburgers are sure to be the hit of your next backyard BBQ party while still being healthy enough to enjoy on any day of the week.

The flavor of this burger is in the quality ingredients starting with the beef. Using grass-fed or organic ground beef tastes better than the generic 80/20 variety from the supermarket. Form the meat into patties, season with salt, and prepare the grill for medium-high heat. Using a cast-iron skillet on the grill or side burner, sauté the onions and chopped Hatch chiles until soft and browned. Grill the burgers until medium-rare and add the cheddar cheese at the last minute to melt. Assemble the burgers on toasted pretzel buns with a hefty portion of the onion-chile mixture. Moisty and melty, this burger bursts with flavor and has the perfect amount of heat. You can pair this burger with your favorite barbecue sauce or hot sauce for an extra spicy meal that will have everyone coming back for more!

Makes 4 Burgers

Hatch Chile Cheeseburger Ingredients

  • 1 1/2 pounds grass-fed beef or organic short rib blend ground beef
  • kosher salt
  • 4 ounces shredded extra-sharp cheddar
  • 8 roasted hatch chiles, seeds, and stems removed (optional for the seeds)
  • 1 medium Vidalia onion, thinly sliced
  • grapeseed or canola oil
  • 4 pretzel or potato rolls

Hatch Chile Cheeseburger Directions

  1. Very gently form the beef into 4, 6-ounce burgers - carefully not to pack the meat too tightly. Season generously on both sides with kosher salt and let sit at room temperature for 15 minutes.
  2. Cook the burgers on your grill according to your preference.
  3. Add the 1 ounce of shredded cheese in the last minute of cooking.
  4. Once finished cooking, remove from heat and tent with foil for 5 minutes.
  5. In a skillet on medium heat, drizzle one tablespoon of grapeseed or canola oil and saute the onions until soft and they start the beginning process of caramelization. About 10-15 minutes.
  6. Roughly chop the hatch chiles and add to the skillet, adding a touch more oil if necessary. Continue to cook the hatch chiles and onions for another 5 minutes, or until the chiles are soft and cooked through.
  7. Season with kosher salt.
  8. Place the rested burger on the bottom bun and top with the hatch chile mixture, add the top bun, and serve while still hot.

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