Green Chile Cheeseburger with Hatch Peppers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Beef · high-protein
544 cal
36g protein
28g carbs
32g fat
per serving · estimated
Ingredients
- 3/4 lb ground chuck, 80/20
- 3 Hatch green chiles
- 2 slices white American or Monterey Jack cheese
- 2 hamburger buns
- 1 white onion
- 1 garlic clove
- 1 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
Method (tap to check — screen stays awake)
- Blister the chiles directly over a gas flame or under a broiler, turning until blackened all over, about 8 minutes. Seal in a bowl with a plate on top for 10 minutes, then rub the skins off and pull the seeds. Do not rinse them — you wash the flavor down the sink.
- Chop the chiles roughly and warm them in a small pan with the grated garlic, a knob of butter and a pinch of salt for 3 minutes.
- Divide the beef into four loose 6-oz balls. Handle them as little as possible and do not season inside the meat; salt the outside just before cooking.
- Heat a cast-iron skillet or griddle over medium-high until a drop of water skitters, about 400F. Cook the patties 4 minutes, flip, season the cooked side, and cook 3 to 4 minutes more.
- Ground beef needs 160F in the center — check with an instant-read thermometer rather than by eye, because a browned patty can still be at 140F.
- Spoon the green chile onto each patty, lay the cheese over it, and cover the pan for 45 seconds to melt. Toast the buttered buns cut-side down in the same pan and build with sliced raw onion.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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