Flavorful Hatch Green Chile Cream Cheese Stuffed Burgers
Juicy burgers stuffed with a creamy, spicy mixture of roasted Hatch green chiles and cream cheese, perfect for summer grilling and packed with Southwestern flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 2–3 medium roasted Hatch green chiles, peeled and chopped
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Optional: pinch of smoked paprika or cumin
- Optional: splash of Worcestershire sauce
- 4 sturdy burger buns (brioche or potato rolls), toasted
- Toppings: sliced avocado, lettuce, tomato, pickles, chipotle mayo or ketchup
Instructions
- Prepare the filling by combining softened cream cheese with chopped roasted Hatch green chiles in a small bowl. Add a pinch of garlic powder or smoked paprika if desired. Mix well and set aside. (5 minutes)
- Season the ground beef with garlic powder, onion powder, salt, and freshly ground black pepper in a large bowl. Mix gently to avoid toughening the meat. (3-4 minutes)
- Divide the seasoned beef into 8 equal portions (about 2 oz each) to form 4 stuffed patties. (2 minutes)
- Form patties by flattening one portion into a 4-inch diameter patty. Spoon about 2 tablespoons of the cream cheese and chile mixture in the center. Top with a second beef portion and pinch edges tightly to seal the filling inside. Repeat for all patties. (10 minutes)
- Chill the stuffed patties in the refrigerator for 15-20 minutes to help them hold together during cooking. (15-20 minutes)
- Preheat grill or skillet to medium-high heat. Add a little oil if using a skillet. (5 minutes)
- Cook the patties for 5-6 minutes per side, flipping carefully once. Aim for an internal temperature of 160°F (71°C). If filling leaks, gently press edges to reseal. (12 minutes)
- Toast the burger buns on the grill or skillet until golden and slightly crispy. (3-5 minutes)
- Assemble burgers by placing cooked patties on toasted buns and adding desired toppings such as lettuce, tomato, avocado, and chipotle mayo or ketchup. Serve immediately.
Notes
Chill patties before cooking to prevent filling leakage. Avoid pressing down on burgers while cooking to keep them juicy. Use medium to medium-high heat for best crust without burning. Rest burgers a few minutes after cooking to let juices redistribute. Seal edges tightly to trap filling. Use a meat thermometer to ensure doneness at 160°F (71°C).
Nutrition
- Serving Size: 1 stuffed burger wit
- Calories: 375
- Sugar: 4
- Sodium: 450
- Fat: 27
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
Keywords: Hatch green chile, stuffed burgers, cream cheese, summer grilling, Southwestern burger, easy burger recipe, spicy burgers