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Flavorful Hatch Chile Smash Burgers Recipe with Pepper Jack and Chipotle Mayo Made Easy

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These Hatch chile smash burgers combine smoky roasted chiles, melted Pepper Jack cheese, and creamy chipotle mayo for a quick, flavorful meal perfect for summer gatherings.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80/20 blend recommended)
  • 2 medium fresh Hatch chiles, roasted, peeled, and sliced (or substitute with poblano peppers)
  • 4 slices Pepper Jack cheese
  • 4 soft but sturdy burger buns (brioche recommended)
  • ½ cup (120 ml) mayonnaise
  • 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to heat preference)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 g) butter, softened (for toasting buns)
  • Optional toppings: lettuce, tomato slices, pickles, red onion rings

Instructions

  1. Roast the Hatch chiles over an open flame or under a broiler, turning occasionally until the skin is charred and blistered (about 15 minutes). Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel off skins, remove stems and seeds, then slice into thin strips.
  2. Prepare chipotle mayo by combining mayonnaise, finely chopped chipotle peppers, garlic powder, and onion powder in a small bowl. Mix well, taste, and adjust spiciness as needed. Chill until ready to use.
  3. Divide ground beef into 4 equal portions (about 4 oz or 113 g each). Lightly shape into loose balls without compacting tightly. Season generously with salt and pepper on all sides.
  4. Heat a cast iron skillet or heavy-bottomed griddle over medium-high heat until very hot (about 3 minutes).
  5. Place one beef ball in the skillet and immediately press down firmly with a spatula to form a thin patty about ¼ inch (6 mm) thick. Cook without moving for 2-3 minutes until edges are crisp and brown.
  6. Flip the patty, add a slice of Pepper Jack cheese on top, and cook another 1-2 minutes until cheese melts and burger is cooked through but still juicy. Repeat for remaining patties.
  7. Spread butter on cut sides of buns and toast in a clean skillet or toaster oven until golden and slightly crispy (about 2 minutes).
  8. Assemble burgers by spreading chipotle mayo on both bun halves. Layer bottom bun with optional lettuce, the smash burger with melted cheese, a generous handful of roasted Hatch chile strips, tomato slice, and pickles or onion if desired. Cap with top bun.
  9. Let burgers rest for a minute to allow juices to settle. Serve immediately.

Notes

Do not overwork the meat; form loose balls for tender burgers. Preheat skillet well for a crispy crust. Press patties firmly and quickly. Flip only once. Add cheese after flipping to melt perfectly. Let burgers rest briefly under foil to redistribute juices. Roasting and steaming chiles is essential for easy peeling and best flavor. Chipotle mayo can be made a day ahead for deeper flavor. For dairy-free, substitute Pepper Jack with plant-based cheese and use vegan mayo.

Nutrition

Keywords: Hatch chile, smash burgers, Pepper Jack cheese, chipotle mayo, smoky burgers, quick dinner, summer BBQ, southwestern flavors

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