Hatch Chile Queso Burger

Dive into a savory Hatch Chile Queso Burger with roasted chiles, melty pepper jack cheese, and zesty pico de gallo for a flavor-packed bite. Whether you are grilling for friends or having a cheat meal, this burger is a surefire hit.

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If you’ve never had queso on a burger, this is the time to jump in. Queso is that creamy, Mexican cheesy dip you can’t stop eating, and when you add roasted Hatch chiles to the mix, it gets even better. The chiles bring a bold, fiery kick that complements the rich, melty cheese. Top that off with a burst of bright pico de gallo – ours is fortified with MORE Hatch chiles – and you have a complete flavor profile of rich, spicy, savory, and tangy.

Why This Recipe Works

• Extremely cheesy, without a cheese sauce: You only need to double down on slices of very melty cheese for this burger. Sure, if you have a homemade queso, that would be exceptional. Trust me when I say this works, and it’s very melty.
• Hatch chiles everywhere: They taste incredible, and this recipe utilizes them in multiple ways. Roasted Hatch chiles are diced up and hidden in the melty cheese, as well as mixed into the Hatch chile pico de Gallo.
• Few Ingredients: Burgers, cheese, buns, salsa, and chiles. If you don’t have the recommended pico de gallo recipe, use what you love. Don’t forget those diced chiles though!

Ingredients

Fire up these Hatch chile queso burgers with just a few ingredients. This list shows portions for 4 burgers, using 1 pound of ground beef. Adjust as much as you need to satisfy your cravings.

• 1 pound ground beef, portioned into ¼-pound patties
• 2 tablespoons Canyon Crust Beef Seasoning
• 4 tablespoons mayonnaise
• 4 brioche hamburger buns
• 1/2 cup Hatch chiles, roasted and diced
• 8 slices of pepper jack cheese
• ½ cup Hatch chile pico de gallo

Read All About Hatch Chiles here! You’ll find plenty of tips on how to roast them, store them for freshness, and plenty of ideas for delicious recipes. 

How to Make Queso Burgers

Fire up the griddle, grill, or cast iron skillet. Use any equipment that you are comfortable with.

1. Prep the burger patties. Form the burgers to the appropriate size if using fresh ground beef, pressing them to shape. Place them on wax or parchment paper and allow them to rest in the fridge for at least 30 minutes, this helps to maintain their shape. When ready to cook, season generously on all sides.
2. Preheat the griddle. Warm up your cooking surface to medium heat when it’s time to cook. Allow it to preheat for a few minutes before starting.
3. Toast the buns. Spread a thin layer of mayo (or softened butter) on each bun and briefly toast them on the hot surface. Set them aside when browned.
4. Sear the burgers. Have the diced chiles and cheese nearby, because you’ll need them soon. Add the burgers to the hot surface and allow them to fully crisp on one side before flipping. Continue to cook, lowering the heat if you need to, and spread a thin layer of the green chiles on top of the burger.

5. Assemble the queso burgers. Using a slotted spoon, add the Hatch chile pico de gallo (or your chunky salsa of choice) to the burgers. Draining the liquid this way helps to prevent watery juice from dripping all over the burger.

Serve these right away, that cheese is melty and gooey for a reason. Bite into the Hatch chile queso burger and watch that epic cheese pull, it will happen!

Variations for Flavor

• Melty Cheese: Make sure it’s a softer cheese that has some good pull when melted, such as Monterey jack, mozzarella, Oaxaca cheese, Muenster, or even white American slices.
• Chile Peppers: Hatch chiles are not always in season and can be substituted, or completely swapped out for different flavors. Roasted poblanos or Anaheim peppers will be close substitutes. Try roasted and peeled jalapenos, or even quick pickled jalapenos for a burst of heat and zing.
• Salsas: Any good queso should have a salsa to top it off, and we have plenty of suggestions. Chunky salsas will work best, but don’t let that stop you from using your favorites. Ours would be fresh pico de gallo, the spicy restaurant-style chipotle salsa, or even a small pile of quick pickled red onions.