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This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.

It’s Hatch Chile Season!!!

If you’re not familiar with Hatch Chile, this might not sound like a big deal to you, but trust me, it is! This is the only time all year you can get fresh hatch chiles!

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Hatch Green Chiles

I stopped by the new Albertson’s on Broadway this week to pick up some chiles, and walked out with enough food to make a feast that included Smoked Hatch Chile Cheeseburgers (with Snake River Farms Wagyu ground beef I might add), house-made chocolate dipped pretzels and house-made chocolate truffles.

Smoked Hatch Chile Cheeseburger with Chiles

The Albertson’s In-Store Experience

I knew I wanted to make Smoked Hatch Chile Cheeseburgers when I walked in the store. The Hatch Chiles, buns, butter lettuce, and tomato were all easy to select.

dry aged beef cooler

The meat was simple too since I knew I wanted the best ground beef I could find. That being said, I’ve been in the new Albertson’s on Broadway a half dozen times since it opened. Ryan in Meat and Seafood has always been super helpful.

My Big Question Was, ‘what kind of cheese should I use?’

I stopped by the deli area and asked one of the employees for their best recommendation after explaining what I wanted to make – the perfect Smoked Hatch Chile Cheeseburger. I was blown away by her help and guidance explaining the different types of Monterey Jack and Cheddar cheeses available.

Hatch Chile Monterey Jack

While she was showing me what my options were, I indulged in the samples they had close by.

She even offered to let me sample a few of the cheeses to make sure the one I picked was just right.

Ultimately I ended up going with Boars Head for both the Monterey Jack and Cheddar cheeses.

The Extras

I had promised my daughter a treat when I came home from work, but after a few minutes looking at the dessert options I ended up coming home with 7 different chocolate treats, AND ice cream.

Hand Dipped Pretzels Chocolate Truffles

I try to eat Keto… but not this night!

Hatch Chile Events

There are several Hatch Chile Events taking place at Albertson’s on Broadway. If you’re in Boise, stop by the Albertson’s on Broadway between now and August 14th to check out all of these festivities!

FREE IN-STORE ROASTING

All week long 10am — 6pm (Fri – Sun); 3-6pm (Mon – Thur)

TASTE THE HATCH

Enjoy delicious meals and samples, all week long inspired by Hatch Chiles, including everyone’s favorite hatch cornbread.

CHEERS TO HATCH

Beer and wine sampling every day from 4-7pm.

FREE SAMPLES & COOKING DEMOS

All day every day in every department: 10 am – 6 pm.

Cooking Demo Station: 10 am – 8 pm every day

How to Smoke Hatch Chiles

Smoking hatch chile on your smoker is a simple process. You can smoke as many or as little as you want, but I’d recommend buying at least a pound of fresh chile now while you can (through August 14th at Albertson’s on Broadway).

Smoke them all, and freeze what you don’t use for meals later in the year.

When you’re ready to get started get your smoker going and set the temp to around 375-400 degrees.

Place the chiles directly on the grill rack, and let them smoke for about 20 minutes. Keep an eye on them and flip every five minutes to get even charring. About halfway through you’ll start to see them puff up and then char, this is good!

Smoked Hatch Chile
This front chile is exactly how they should start to look after being smoked

Once they’ve been thoroughly charred remove them from the smoker and place them in a large bowl that you can cover. Keep the chile in the covered bowl for about 15 minutes to let them steam. This will make it easy to pull the skins off and expose that tasty green chile flesh you’re hoping for.

After the green chiles have steamed, peel away the skin, and deseed the peppers.

If you’re doing a large batch, now is the time to put aside any of the peppers you won’t be using now so you can freeze them.

Dice up the green chile you’ll be using for the burgers, and mix in a little bit of minced garlic. I reserved three whole chiles for the burgers and that was plenty!

Smoke the Burgers

Have you ever smoked hatch chiles? it's such an easy process, and the chiles go good on just about anything! I loved how easy this recipe was to make. If you're looking for hatch chile recipe ideas, this is a great place to start! Smoked Cheeseburger - Traeger Recipes - Green Chile - Wagyu Beef - Hamburger - Burger

I’ve talked about the reverse sear method before. If you haven’t tried this for burgers or steaks, you are missing out!!

While the chiles are steaming, place your burgers on the grill and smoke them for 45 minutes to an hour. Then, crank the heat up to high and cook them for an additional 3 to 4 minutes per side, or until the internal temperature is to your liking (145 for medium rare).

When the burgers are getting close to done, pile on some cooked onion slices, and a combination of Monterey Jack and Cheddar cheeses. Let the cheese get nice and gooey and then pull the burgers.

Place each burger on a bun, pile on the green chiles, and any other fixings you want (I added tomato, and butter lettuce to mine) and then dig in!!

Go Get Some Hatch Chiles!

If the burgers aren’t your thing, that’s ok! There are a lot of different things you can make with Hatch Chile, and now is the only time all year you can get the chiles fresh! Stop by the Albertsons on Broadway anytime before August 14th to get some!

I’m excited to have plenty of leftover chiles in my house… In the not so distant future, I plan on making some green chile queso, and some green chile pulled pork!

What are you going to make with your hatch chiles?

Print
Hatch Green Chile Cheeseburgers

Hatch Green Chile Cheeseburger

The perfect cheeseburger! Reverse seared and piled high with onions, melted cheese, and freshly smoked hatch chiles!

Course Main Course
Cuisine American, Barbecue, Mexican
Keyword Hatch Chile, Smoked Cheeseburgers
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Nick

Ingredients

  • 4 1/2 pound Snake River Farms Wagyu Beef Burger Patties
  • 1 pound Hatch Green Chiles
  • 2 cloves garlic minced
  • 4 ounces Monterey Jack Cheese
  • 4 ounces Cheddar Cheese
  • Hamburger Buns
  • Sliced Tomato
  • Lettuce
  • Condiments

Instructions

  1. When you're ready to get started get your smoker going and set the temp to around 375-400 degrees.
  2. Place the chiles directly on the grill rack, and let them smoke for about 20 minutes. Keep an eye on them and flip every five minutes to get even charring.

  3. About halfway through you'll start to see them puff up and then char, this is good!
  4. Once they've been thoroughly charred remove them from the smoker and place them in a large bowl that you can cover.
  5. Keep the chiles in the covered bowl for about 15 minutes to let them steam. This will make it easy to pull the skins off and expose that tasty green chile flesh you're hoping for.

  6. While the chiles are steaming, place your burgers on the grill and smoke them for 45 minutes to an hour.
  7. After the green chiles have steamed, peel away the skin, and deseed the peppers.
  8. Dice up the green chile you'll be using for the burgers, and mix in a little bit of minced garlic.
  9. After the burgers have smoked for at least 45 minutes turn the heat up to high and cook them for an additional 3 to 4 minutes per side

  10. When the burgers are getting close to done, pile on some cooked onion slices, and a combination of Monterey Jack and Cheddar cheeses. (Use an instant-read thermometer to check the temp - medium rare is 145 degrees)

  11. Place each burger on a bun, pile on the green chiles, and any other fixings you want (I added tomato, and butter lettuce to mine) and then dig in!!

 

This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.