This burger has been a family favorite in our house for over fifteen years—and it never gets old. My husband first tasted one during a trip to New Mexico in 2008, and he talked about it nonstop for weeks. So I did what any determined home cook would do: I recreated it in our own kitchen.
Green chile burgers aren’t fancy. They’re all about bold flavor, not complicated technique. All you need is quality ground beef, flavorful green chiles, and a little patience to let everything come together. My teens ask for these at least twice a month—which says a lot.
Living in the Midwest, sourcing good green chiles was tricky at first. I’ve tested nearly every brand on the shelf. Hatch is a reliable go-to if you can find it. 505 is great too. And when I’m in a pinch, even the canned ones from the Mexican aisle will do—though they’re not quite the same.
Ingredients
Ingredient Amount
Ground beef (80/20 blend) 1 lb
Salt & black pepper To taste
American cheese slices 4
Chopped green chiles 1 cup (Hatch or 505 preferred)
Salt ½ tsp
Garlic powder ½ tsp
Hamburger buns 4
Optional toppings Lettuce, tomato, onion, pickles, mayo, mustard
Instructions
Prep the patties
Let ground beef sit at room temperature for 30 minutes. Divide into 4 portions and gently shape into 4-inch patties. Make a small indent in the center of each to prevent puffing. Season both sides with salt and pepper.
Cook the burgers
Heat a large skillet over medium-high. Cook patties for 4 minutes on the first side without moving them. Flip and cook another 3–4 minutes for medium doneness.
Warm the chiles
While burgers cook, heat green chiles in a small saucepan with salt and garlic powder. Stir occasionally for about 3 minutes until warmed through.
Add the cheese
During the last minute of cooking, place a slice of cheese on each patty. Remove from heat once the cheese begins to melt.
Assemble & serve
Place burgers on buns, spoon warm green chile mixture over the top, and add any desired toppings. Serve immediately while everything’s hot and melty.
Tips & Variations
Spice it up: Add a dash of hot sauce or chopped jalapeños to the chile mix.
Make it smoky: Grill the patties instead of pan-searing for extra depth.
Vegetarian twist: Swap beef for a grilled portobello or plant-based patty and keep the chile topping.
