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Flavorful Hatch Green Chili Smash Burger Recipe with Pepper Jack and Avocado

Hatch green chili smash burger - featured image
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A smoky, spicy smash burger featuring Hatch green chiles, melty pepper jack cheese, and creamy avocado, delivering bold Southwest flavors with a crispy crust and juicy interior.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 blend)
  • 1/2 cup (120 ml) roasted and chopped Hatch green chiles
  • 4 slices pepper jack cheese
  • 1 ripe avocado, sliced
  • 4 burger buns (brioche or potato recommended)
  • 2 tbsp (30 g) softened butter
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: thinly sliced red onion, lettuce, tomato

Instructions

  1. Prepare the green chiles: Roast fresh Hatch green chiles over an open flame or under a broiler until blackened on all sides (about 8-10 minutes), turning occasionally. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, then chop finely. If using frozen or canned, drain and chop.
  2. Mix the beef and chiles: In a mixing bowl, gently combine ground beef with chopped Hatch green chiles. Season lightly with salt and pepper. Handle the meat gently to avoid overworking.
  3. Divide and shape patties: Portion the meat into 4 equal balls (about 4 oz/115 g each). Do not pre-shape into patties.
  4. Heat the skillet: Place a cast iron skillet or griddle over medium-high heat and let it get very hot (about 5 minutes).
  5. Toast the buns: Spread softened butter on the cut sides of the buns. Place them buttered-side down on the skillet for 1-2 minutes until golden brown. Remove and set aside.
  6. Cook the smash burgers: Place each ball of beef on the hot skillet. Using a metal spatula, press down firmly until patties are about 1/4 inch (6 mm) thick. Cook for 2-3 minutes without moving to develop a crust. Flip carefully, add a slice of pepper jack cheese on top of each patty, and cook for another 1-2 minutes until cheese melts and internal temperature reaches 160°F (71°C).
  7. Assemble the burgers: Place each patty on the bottom bun. Layer with sliced avocado and any optional toppings like red onion or lettuce. Top with the other half of the bun.
  8. Serve immediately while hot and cheese is melty.

Notes

Use room temperature beef for even cooking and better crust. Do not overwork the meat to keep patties tender. Press patties once firmly and avoid pressing after flipping to retain juices. Add cheese immediately after flipping for perfect melt. Toast buns with butter for added crunch and richness. If skillet smokes too much, reduce heat slightly. For dairy-free, use vegan pepper jack cheese and plant-based butter. Leftovers keep well refrigerated for up to 2 days; reheat in skillet to maintain crust.

Nutrition

Keywords: Hatch green chili, smash burger, pepper jack cheese, avocado, smoky burger, quick burger recipe, Southwest flavors

Find it online: https://chrisfeasts.com/flavorful-hatch-green-chili-smash-burger-recipe-with-pepper-jack-and-avocado/