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Flavorful Hatch Chile Cheeseburger Recipe with Easy Roasted Pepper Aioli

hatch chile cheeseburger - featured image
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A smoky, spicy Hatch chile cheeseburger with a creamy roasted pepper aioli that adds a rich depth of flavor. Perfect for summer cookouts and quick weeknight dinners.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend for juicy, flavorful patties)
  • 2 fresh Hatch chiles, roasted, peeled, and finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup mayonnaise
  • 2 tablespoons roasted red peppers, finely chopped
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 4 burger buns, toasted (brioche or potato buns)
  • 4 slices sharp cheddar or pepper jack cheese
  • Fresh lettuce leaves
  • Tomato slices
  • Thinly sliced red onion

Instructions

  1. Roast and prepare the Hatch chiles: Place whole Hatch chiles under a broiler or directly on a gas burner, turning frequently until the skin is charred and blistered, about 7-10 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins, remove seeds, and finely chop the flesh. Set aside.
  2. Make the roasted pepper aioli: In a small bowl, combine mayonnaise, finely chopped roasted red peppers, lemon juice, smoked paprika, and minced garlic. Stir well and season with salt and pepper to taste. Cover and refrigerate to let the flavors meld while you prepare the patties.
  3. Prepare the burger patties: In a medium bowl, mix ground beef with the chopped Hatch chiles, garlic powder, smoked paprika, salt, and pepper. Handle gently. Divide into four equal portions and shape each into a 4-inch wide patty about 3/4 inch thick, making a slight indentation in the center.
  4. Cook the burgers: Heat a cast iron skillet or grill pan over medium-high heat until hot. Add the patties and cook for 3-4 minutes on the first side without moving them. Flip and immediately add a slice of cheese to each patty. Cook another 3-4 minutes for medium or until desired doneness.
  5. Toast the buns: While the burgers cook, lightly toast the buns on the skillet or grill until golden brown, about 1-2 minutes.
  6. Assemble the burgers: Spread a generous layer of roasted pepper aioli on the bottom half of each bun. Add a lettuce leaf, then the cheesy burger patty, followed by tomato slices and red onion. Top with the bun crown.
  7. Serve immediately with your favorite sides.

Notes

Wear gloves when handling Hatch chiles to avoid skin irritation. Avoid overmixing the meat to keep patties tender. The aioli can be made a day ahead for deeper flavor. For dairy-free aioli, substitute mayonnaise with a plant-based alternative. Poblano peppers can substitute Hatch chiles if needed. Adding chipotle powder to the aioli adds extra smoky heat.

Nutrition

Keywords: Hatch chile cheeseburger, roasted pepper aioli, smoky burger, spicy burger, summer cookout, easy burger recipe

Find it online: https://tablemira.com/flavorful-hatch-chile-cheeseburger-recipe-with-easy-roasted-pepper-aioli/