Hatch Chile Smash Burgers
Yield: 4 Servings
Prep: 20
Total Time: 20
Ingredients
Bold, cheesy, and loaded with smoky Hatch chiles—these smash burgers bring the heat to your next cookout.
- 1 pound 85% lean ground beef
- 1/4 cup grated sweet onion (from 1 small onion)
- 2 tablespoons roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup canola oil, divided
- 8 white American cheese slices
- 4 brioche hamburger buns, split
- 1/4 cup unsalted butter, melted
- 6 tablespoons mayonnaise
- 6 tablespoons Hatch Chile Salsa
Directions
- Using your hands, combine beef, onion, chiles, salt, and black pepper in a large bowl just until evenly incorporated. Shape into 8 (2 1/2-ounce) balls.
- Heat a large cast-iron skillet or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs and immediately flatten to 1/4-inch thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 min. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 sec to 1 min. Remove from skillet and cover to keep warm. Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices.
- Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with melted butter. Arrange buns, cut side up, on a baking sheet. Broil until toasted, 1 to 2 min. Spread each bottom bun with 1 1/2 tablespoons mayonnaise, top with 2 patties, and spoon 1 1/2 tablespoons Hatch Chile Salsa over the top. Add top bun and serve immediately.
