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Flavorful Hatch Green Chile Smash Burgers Recipe with Pepper Jack and Slaw Made Easy

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A quick and satisfying smash burger recipe featuring smoky hatch green chiles, melty pepper jack cheese, and a crunchy fresh slaw. Perfect for busy weeknights or backyard gatherings.

Ingredients

Scale
  • 1 lb ground beef, 80/20 blend
  • 2–3 fresh hatch green chiles, roasted, peeled, and chopped (or 1 cup frozen roasted hatch chiles)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 4 slices pepper jack cheese
  • 4 burger buns, toasted
  • Butter or oil, for toasting buns
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced red onion
  • 1/4 cup mayonnaise (vegan mayo optional)
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave syrup
  • Salt and pepper, to taste
  • Optional toppings: pickles, sliced tomato, fresh cilantro leaves

Instructions

  1. Roast and prep the hatch green chiles: roast fresh chiles over an open flame or broiler until skins are charred, about 5-7 minutes per side. Place in a bowl, cover with plastic wrap for 10 minutes to steam. Peel skins, remove seeds, and chop finely. If using frozen roasted chiles, thaw and chop.
  2. Make the slaw: combine shredded cabbage, carrot, and red onion in a medium bowl. Whisk mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl. Pour dressing over veggies and toss to coat evenly. Chill in fridge while prepping burgers (about 10 minutes).
  3. Prepare the burger mix: combine ground beef, chopped hatch chiles, garlic powder, onion powder, salt, and pepper in a large bowl. Mix gently until just combined. Divide into 4 equal portions and loosely form into balls.
  4. Heat the skillet: place cast iron skillet over medium-high heat and heat for about 5 minutes until very hot.
  5. Cook the smash burgers: add a small amount of oil to the pan. Place one beef ball in skillet and immediately press down firmly with a spatula to flatten to about 1/4 inch thick. Cook 2-3 minutes until edges are crispy and browned. Repeat for remaining patties, cooking 2 at a time if needed.
  6. Flip and add cheese: carefully flip patties, add a slice of pepper jack cheese on each, and cook another 1-2 minutes until cheese melts and patties reach internal temp of 160°F (71°C). Remove from pan and tent with foil.
  7. Toast the buns: butter insides of buns and toast in a separate pan or grill until golden and slightly crisp, about 1-2 minutes.
  8. Assemble the burgers: spread mayo or favorite sauce on buns, add hatch chile smash burger, top with slaw and optional toppings. Serve immediately.

Notes

Use 80/20 ground beef for juiciness. Do not overwork the meat to keep burgers tender. Smash patties thin for crispy edges. Let patties cook undisturbed before flipping to form crust. Season just before cooking to avoid dryness. Roast hatch chiles yourself for best flavor. For gluten-free, use gluten-free buns or lettuce wraps. Slaw tastes better after chilling for a few hours. Leftover patties keep 3 days refrigerated and can be frozen up to 3 months.

Nutrition

Keywords: smash burgers, hatch green chile, pepper jack cheese, slaw, quick burger recipe, southwestern burger, easy dinner, backyard BBQ

Find it online: https://oracooks.com/flavorful-hatch-green-chile-smash-burgers-recipe-with-pepper-jack-and-slaw-made-easy/