Hatch Green Chile Cheeseburger
The perfect cheeseburger! Reverse seared and piled high with onions, melted cheese, and freshly smoked hatch chiles!
Servings 4
Ingredients
- 4 ½ 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
- 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!
- Once they've been thoroughly charred remove them from the smoker and place them in a large bowl that you can cover.
- 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.
- While the chiles are steaming, place your burgers on the grill and smoke them for 45 minutes to an hour.
- After the green chiles have steamed, peel away the skin, and deseed the peppers.
- Dice up the green chile you'll be using for the burgers, and mix in a little bit of minced garlic.
- 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
- 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, and get them up to 165 degrees to be USDA safe)
- 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!!