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Flavorful Hatch Chile Smash Burger Recipe with Creamy Pepper Jack Queso Easy and Best

Hatch chile smash burger - featured image
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A smoky, spicy smash burger featuring roasted Hatch chiles and a creamy homemade pepper jack queso sauce, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 2–3 medium Hatch chiles, roasted and diced
  • Salt and pepper, to season
  • 1 small yellow onion, finely diced
  • 4 ounces (115g) pepper jack cheese, shredded
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (8g) all-purpose flour
  • 1 cup (240ml) whole milk
  • ½ teaspoon (1.5g) garlic powder
  • ½ teaspoon (1g) smoked paprika
  • 2 sturdy burger buns, toasted (brioche or potato buns recommended)
  • Pickles (optional)
  • Mayonnaise or aioli (optional)

Instructions

  1. Roast the Hatch chiles if using fresh: Preheat oven broiler on high. Place 2-3 fresh Hatch chiles on a baking sheet and roast for about 10 minutes, turning every few minutes until skin is blackened and blistered. Remove and let cool in a covered bowl or paper bag for 10 minutes to steam. Peel off skins, remove stems and seeds, then dice finely. If using jarred roasted chiles, dice and skip roasting.
  2. Prepare the queso sauce: In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 1 tablespoon all-purpose flour and cook for 1-2 minutes until lightly golden roux forms.
  3. Slowly whisk in 1 cup whole milk, ensuring no lumps form. Add ½ teaspoon garlic powder and ½ teaspoon smoked paprika. Stir until mixture thickens slightly, about 3-4 minutes.
  4. Reduce heat to low and gradually stir in 4 ounces shredded pepper jack cheese until smooth and creamy. Remove from heat and keep warm.
  5. Form and season patties: Divide ground beef into 4 equal portions (about 4 ounces each). Roll loosely into balls without overworking. Season each ball generously with salt and pepper.
  6. Heat cast iron skillet or griddle over medium-high heat until very hot, about 5 minutes.
  7. Cook burgers: Place 2 meat balls in skillet without overcrowding. Using a sturdy spatula, press down firmly to smash patties thin, about ¼ inch thick. Cook 2-3 minutes until edges are crispy and juices bubble on top.
  8. Flip patties carefully, top each with diced Hatch chiles and a generous drizzle of warm pepper jack queso. Cook another 1-2 minutes until cheese melts and patties are cooked through.
  9. Toast buns face down in another pan or on griddle until golden and slightly crisp.
  10. Assemble burgers: Spread mayonnaise or aioli on bottom bun, add burger with queso and Hatch chiles, top with pickles if desired, then cap with toasted top bun. Serve immediately.

Notes

Smashing the patties thin is key for crispy crust and juicy interior. Use a very hot cast iron skillet for best sear. Add queso right after flipping to melt perfectly. For gluten-free, substitute buns with gluten-free buns or lettuce wraps. Queso can be made ahead and reheated with a splash of milk.

Nutrition

Keywords: Hatch chile, smash burger, pepper jack queso, easy burger recipe, smoky burger, spicy burger, quick dinner, cast iron skillet burger

Find it online: https://shimmersnack.com/flavorful-hatch-chile-smash-burger-recipe-with-creamy-pepper-jack-queso-easy-and-best/