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Smoked Cheeseburgers – Upgraded
Smoked cheeseburgers are one of those simple pleasures that somehow taste like more. The low, steady smoke adds a depth that turns an ordinary burger into something memorable. Recently I smoked burgers topped with fresh Hatch chiles, and the result was a noticeable flavor boost — bright, earthy, and smoky all at once.
These Hatch-topped smoked cheeseburgers rank among the best I’ve made: juicy beef, melted cheese, caramelized onions, and charred green chiles combine for a perfect bite.
What Makes Hatch chiles so special?
Hatch chiles come from a unique growing region in New Mexico and are prized for their meaty texture and layered flavor. The soil and climate produce chiles with a complex balance of sweetness, heat, and vegetal notes that stand out from other green chiles, especially when roasted or smoked.
How to Smoke Hatch Chiles
Smoking Hatch chiles is straightforward and scales easily. Buy at least a pound if you can — you’ll want extras to freeze for later. Here’s a clean, reliable approach that produces nicely blistered, easy-to-peel chiles.
- Preheat your smoker to 375–400°F (190–205°C).
- Lay the chiles directly on the grill rack. Smoke them for roughly 20 minutes, turning every five minutes to encourage even charring.
- Halfway through they should puff and blister; that’s ideal.
- When well-charred, transfer the chiles to a large bowl and cover. Let them steam in the covered bowl for about 15 minutes — steaming loosens the skins and makes peeling simple.
- Peel and seed the chiles once cool enough to handle. Reserve extras for freezing if you smoked a large batch.
- For topping the burgers, dice the peeled chiles and mix in a bit of minced garlic for added aroma.
Smoke the Burgers
I use the reverse sear method for these burgers: smoke low and slow first, then finish over high heat. If you haven’t tried reverse searing for burgers or steaks, give it a shot — the results are outstanding.
While the chiles steam, place your burger patties in the smoker and let them cook for 45–60 minutes. After that initial smoking phase, increase the heat until the grill is hot and sear the burgers for 3–4 minutes per side, or until they reach your target internal temperature (USDA recommends 165°F for ground beef).
When the patties approach doneness, top each with caramelized or cooked onion slices and a mix of Monterey Jack and Cheddar. Allow the cheese to melt and become gooey before removing the burgers from the smoker.
Build each burger on a toasted bun, spoon on a generous portion of diced smoked Hatch chiles, and add any other favorites — tomato slices and butter lettuce are great choices. Serve immediately and enjoy the layered flavors of smokiness, melty cheese, and bright chile heat.
Looking for other weeknight favorites? Smoked skirt steak skewers and Juicy Lucy-style burgers are excellent options as well.
I’ve got a stash of smoked chiles ready for future dishes — green chile queso and green chile pulled pork are next on my list. What will you make with your Hatch chiles?
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Hatch Green Chile Cheeseburger
Ingredients
- 4 ½ pound Beef Burger Patties I prefer Wagyu
- 1 pound Hatch Green Chiles
- 2 cloves garlic, minced
- 4 ounces Monterey Jack Cheese
- 4 ounces Cheddar Cheese
- Hamburger Buns
- Sliced Tomato
- Lettuce
- Condiments
Instructions
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Preheat your smoker to about 375–400°F (190–205°C).
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Place the chiles directly on the grill rack and smoke for about 20 minutes, turning every five minutes for even charring.
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Halfway through, the chiles should puff and blister — that’s a good sign.
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Once well-charred, transfer chiles to a large bowl and cover to steam for about 15 minutes to loosen the skins.
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While chiles steam, place burger patties in the smoker and smoke for 45–60 minutes.
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After steaming, peel and deseed the chiles. Dice those you’ll use and mix with minced garlic.
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After the burgers have smoked, raise the heat and sear 3–4 minutes per side to finish cooking.
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When nearly done, top patties with cooked onions and a blend of Monterey Jack and Cheddar. Use an instant-read thermometer to reach 165°F for safety.
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Assemble each burger on a bun, add the smoked Hatch chiles and any additional toppings like tomato and butter lettuce, then serve immediately.