Green Chile Cheeseburger

Ingredients

• 8 ounces Hatch green chiles – roasted, peeled, seeded, chopped
• 2 tbsp neutral oil
• 0.5 cup yellow onion – finely chopped
• 2 cloves garlic – minced
• 1.5 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 24 ounces ground beef (80/20)
• 4 slices american cheese
• 1 tbsp unsalted butter
• 4 buns hamburger buns
• yellow mustard – for serving
• pickle chips – for serving
• lettuce – for serving
• tomato – sliced (for serving)

Instructions

1. Char the Hatch green chiles under a broiler or over a flame, turning until blackened, 6–10 minutes. Transfer to a bowl, cover 10 minutes to steam, then peel, remove seeds, and chop.
2. Warm 1 tbsp neutral oil in a skillet over medium heat. Add the yellow onion and cook until translucent, 3–4 minutes. Stir in the garlic for 30 seconds, then add the chopped chiles and 0.5 tsp kosher salt; cook 2–3 minutes to marry flavors. Keep warm over low heat; reserve 1 tbsp oil and 1 tsp salt for the patties.
3. Divide the ground beef (80/20) into four 6-ounce portions and form 3/4-inch patties with a slight dimple in the center. Season both sides with the reserved salt and all the black pepper.
4. Heat the remaining oil in a cast-iron skillet or on a griddle over medium-high until shimmering. Sear the patties until well browned, 3–4 minutes. Flip, spoon a generous layer of the warm chile mixture on each, top with american cheese, cover, and cook 2–4 minutes more until the cheese melts and the centers reach your target doneness (130–135°F for medium).
5. Split the hamburger buns and spread the cut sides with unsalted butter. Toast on the skillet or griddle until golden, 1–2 minutes.
6. Assemble the burgers: set each patty on a toasted bun, spoon on any extra chile mixture, and serve with yellow mustard, pickle chips, lettuce, and tomato as desired.