Ingredients
Scale
- 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
Instructions
- Form the burger patties. Press slightly in the center of the burger to prevent swelling, and season generously on all sides with the rub. Let them rest in the fridge for at least 30 minutes before cooking.
- Toast the buns. Preheat the griddle to medium heat. Spread the mayo on each slice of bread. Place the buns on the surface to toast them lightly. Remove and set aside.
- Sear the burgers. Place the burgers on the hot surface and allow them to cook for about 4-5 minutes until they form a crispy crust. You may lift them up slightly with a spatula to check before flipping. Flip when ready, and spread about 2 tablespoons of the diced Hatch chiles over the top of each burger. Turn down the heat and place your cheese on each burger, allowing it to melt. Remove when ready.
- Assemble the burger. Place the cooked cheeseburger on top of the bun, adding a spoonful of the pico de gallo on top. Smash down that top bun and enjoy!
Notes
- Recommended 2 slices of cheese per burger, adjust the recipe depending on how many burgers are prepared. This recipe is written for 4 burgers.
- This recipe works well with smash burgers, just use 1 slice of cheese per burger.
- These can also be cooked on a grill, or even inside using a skillet. Use what works best for your situation.
- Tips for roasting and storing Hatch chiles can be found here.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Burgers & Sandwiches
- Method: Grilling
- Cuisine: Burger, Sandwich, Beef
Nutrition
- Serving Size:
- Calories: 622
- Sugar: 5.6 g
- Sodium: 1169.7 mg
- Fat: 15.9 g
- Carbohydrates: 31.4 g
- Protein: 39.2 g
- Cholesterol: 124.1 mg
