The Ultimate Double Double Hatch Green Chile Cheeseburger
A deluxe double patty cheeseburger with plenty of smoky and spicy fire roasted green chiles.
Course: Main Course
1 - 2Hatch green chiles
1brioche burger bun
1/3lbsground beef chuck
salt and freshly ground pepper
1leafgreen leaf lettuce
1-2thin slices onion
Lightly coat the chiles with the tiniest bit of oil and roast under the broiler until deeply golden, almost black, about 10-12 minutes, flipping once.
When roasted, place in a paper or plastic bag, close, and let peppers steam for 10 minutes. Skin, seed, and stem the peppers, then chop.
Divide the meat into 2 equal portions and gently form very thin patties larger than your bun. Season both sides with salt and pepper.
Butter and lightly toast the bun in a dry pan over medium heat. Remove from the pan and set aside, keeping warm in a low oven if desired.
Heat up a large pan over medium high-heat and add a bit of oil to the pan. When hot, add the patties and cook, without moving for 2 to 3 minutes, or until caramelized, pressing down. Flip and cook for another minute or so.
When the patties are just about done cooking, immediately with a slice of American cheese and a generous amount of the roasted Hatch green chiles.
Build the burger: the bottom bun gets mayo and mustard to taste, then lettuce, tomato, and onion. Top with the two melty, green chile patties and the top bun. Enjoy immediately.
Notes: If you can’t get your hands on Hatch green chiles, you can roast any other long green chile in the same way. You can also use jarred or canned roasted green chiles, you’ll want about 1/4 cup.