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Flavorful Hatch Green Chili Smashburgers with Pepper Jack and Pickled Jalapeño

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These smashburgers combine smoky Hatch green chilies, melty pepper jack cheese, and tangy pickled jalapeños for a quick, flavorful burger with a perfect balance of heat and richness.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 2–3 fresh Hatch green chilies, roasted, peeled, and chopped (or about ½ cup frozen, thawed)
  • 4 slices pepper jack cheese
  • ¼ cup pickled jalapeños, sliced
  • Salt and pepper to taste
  • 4 yellow or potato buns, lightly toasted
  • Butter or oil for toasting buns and cooking patties
  • Optional toppings: sliced red onions, lettuce, tomato
  • Optional: pinch of smoked paprika or cumin mixed into beef

Instructions

  1. Roast 2-3 Hatch green chilies over a gas flame or under a broiler until blackened on all sides (about 5-7 minutes). Place in a sealed bowl or plastic bag to steam for 10 minutes, then peel, remove seeds, and chop finely. If using frozen chilies, thaw and chop.
  2. In a bowl, combine ground beef with chopped Hatch chilies, salt, pepper, and optional smoked paprika or cumin. Mix gently by hand without overworking.
  3. Preheat a cast iron skillet or heavy-duty griddle over medium-high heat until very hot (about 5 minutes).
  4. Divide beef mixture into 4 equal portions (about 4 oz each). Roll loosely into balls.
  5. Place one ball in the hot skillet and immediately press down firmly with a spatula to flatten into a thin patty about ¼ inch thick. Repeat with remaining balls, cooking 2-3 at a time.
  6. Season patties with salt and pepper. Cook for about 2 minutes without moving until edges are crispy and brown.
  7. Flip patties gently and place a slice of pepper jack cheese on each. Cook another 1-2 minutes until cheese melts and burger is cooked through but still juicy.
  8. While burgers cook, spread butter on cut sides of buns and toast in a separate pan or under broiler until golden and crisp (about 1-2 minutes).
  9. Assemble burgers by placing cheesy patty on bottom bun, topping with pickled jalapeños, optional sliced red onions, lettuce, and tomato. Finish with top bun.
  10. Serve immediately while hot and cheese is melty.

Notes

Do not crowd the skillet to avoid steaming the patties. Press patties once firmly and avoid flipping repeatedly to maintain a crispy crust. For extra melty cheese, cover skillet with a lid for 30 seconds after adding cheese. Toast buns with butter to prevent sogginess from pickled jalapeños. For gluten-free option, use gluten-free buns; for dairy-free, substitute cheese or add avocado slices.

Nutrition

Keywords: smashburger, Hatch green chili, pepper jack cheese, pickled jalapeño, smoky burger, quick dinner, spicy burger, backyard cookout

Find it online: https://blingbite.com/flavorful-hatch-green-chili-smashburgers-recipe-with-pepper-jack-and-pickled-jalape-n-o-tips/