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Flavorful Hatch Green Chile Burgers Recipe Easy Double Smash with Garlic Aioli

Hatch green chile burgers - featured image
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This recipe features smoky, spicy Hatch green chile double smash burgers with a creamy garlic aioli, perfect for quick, flavorful meals that impress without stress.

Ingredients

Scale
  • 1 lb (450 g) ground beef, 80/20 blend
  • 2 large Hatch green chiles, roasted, peeled, and chopped
  • Salt and freshly ground black pepper, to taste
  • 4 soft burger buns, lightly toasted
  • Optional: slices of sharp cheddar or pepper jack cheese
  • ½ cup (120 ml) mayonnaise
  • 2 garlic cloves, minced or grated
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 2 fresh Hatch green chiles (or Anaheim peppers as a substitute)
  • Olive oil, for brushing

Instructions

  1. Roast the Hatch Green Chiles (15 minutes): Preheat your broiler or grill to high. Lightly brush the chiles with olive oil and place them under the broiler or on the grill. Turn every 2-3 minutes until the skin is blackened and blistered all over (about 8-10 minutes). Place the chiles in a bowl and cover with plastic wrap or a towel to steam for 5 minutes. Once cool, peel off the charred skin, remove seeds, and chop the flesh finely.
  2. Prepare the Garlic Aioli (5 minutes): In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and pepper. Taste and adjust garlic or lemon juice as you like. Refrigerate until ready to serve to let flavors meld.
  3. Mix the Burger Patties (5 minutes): In a bowl, gently combine ground beef with the chopped Hatch chiles. Don’t overwork the meat; just mix until evenly distributed. Divide into 8 equal portions (about 2 oz/60 g each) for two thin patties per burger.
  4. Cook the Double Smash Patties (10-15 minutes): Heat your cast-iron skillet or griddle over medium-high heat until very hot (about 5 minutes). Place a portion of beef on the skillet and immediately smash down firmly with your spatula to a thin patty (about ¼ inch or 6 mm). Cook for 2 minutes until edges brown and crisp. Flip and cook another 1-2 minutes. Repeat with the second patty for the same burger, stacking them on a plate as you finish.
  5. Assemble the Burgers (5 minutes): Lightly toast the buns. Spread a generous layer of garlic aioli on both top and bottom buns. Place two patties on each bun, add cheese slices while the patties are hot if desired, and close the burger. Serve immediately.

Notes

Do not overmix the beef to avoid tough burgers. Smash patties firmly for a crispy crust. Steam roasted chiles to ease peeling. Salt patties just before cooking and pepper after smashing. Roast chiles while prepping aioli and mixing patties to save time. Cook patties in batches if needed to avoid crowding the pan. For dairy-free aioli, use vegan mayo and skip cheese or use plant-based cheese. Leftover patties can be refrigerated for up to 3 days and reheated gently in a skillet.

Nutrition

Keywords: Hatch green chile burgers, double smash burgers, garlic aioli, smoky burgers, quick burger recipe, easy dinner, backyard cookout, spicy burgers

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