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Flavorful Green Hatch Chile Cheeseburgers with Easy Roasted Garlic Aioli

green Hatch chile cheeseburgers - featured image
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These green Hatch chile cheeseburgers feature smoky, spicy patties paired with a creamy roasted garlic aioli, perfect for summer cookouts and quick weeknight meals.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 2 medium green Hatch chiles, roasted, peeled, and finely chopped (fresh or canned)
  • ½ cup yellow onion, finely diced
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 slices cheddar cheese (sharp or mild)
  • 1 whole garlic bulb, roasted until soft
  • ½ cup (120ml) mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon smoked paprika
  • Pinch of salt for aioli
  • 4 burger buns, toasted (brioche or potato buns recommended)
  • Lettuce leaves (optional)
  • Tomato slices (optional)
  • Pickles (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and fragrant. Let cool.
  2. Roast the Hatch chiles over an open flame, broiler, or hot skillet until skin blisters and blackens evenly, about 10 minutes. Place chiles in a bowl covered with plastic wrap or sealed bag to steam for 10 minutes.
  3. Peel off the skins from the chiles, remove seeds if desired, and finely chop the flesh.
  4. In a large bowl, combine ground beef, chopped Hatch chiles, diced onion, garlic powder, salt, and pepper. Mix gently to combine without overworking the meat.
  5. Divide mixture into four equal portions and shape into patties about ¾ inch (2 cm) thick. Make a small indentation in the center of each patty with your thumb.
  6. Squeeze soft roasted garlic cloves into a small bowl and mash until smooth. Stir in mayonnaise, lemon juice, smoked paprika, and a pinch of salt. Adjust seasoning and chill until ready to serve.
  7. Heat a cast iron skillet or grill pan over medium-high heat. Cook patties about 4 minutes per side for medium doneness (160°F/71°C internal temperature). Place a slice of cheddar on each patty during the last minute and cover to melt cheese.
  8. Split and toast the buns lightly on the grill or in a dry skillet until golden and slightly crisp.
  9. Assemble burgers by spreading roasted garlic aioli on the bottom bun, adding lettuce if using, then the cheesy Hatch chile burger, tomato slices, pickles if desired, and top with the bun crown.
  10. Serve immediately while hot.

Notes

If skillet seems dry while cooking, add a small drizzle of oil. Avoid burning chiles or garlic to prevent bitterness. Steam chiles after roasting to ease peeling and preserve smoky flavor. Use gentle mixing to keep patties tender. Toast buns just before burgers finish cooking to prevent sogginess. Aioli can be made up to 3 days ahead and stored in fridge.

Nutrition

Keywords: Hatch chile cheeseburger, roasted garlic aioli, summer burger, smoky burger, easy cheeseburger recipe, green chile burger, quick dinner, grilling recipe

Find it online: https://piperplate.com/flavorful-green-hatch-chile-cheeseburgers-with-easy-roasted-garlic-aioli-recipe/