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Savory Green Chile Smash Burgers Recipe with Easy Roasted Hatch Pepper Mayo

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A bold and flavorful smash burger featuring juicy patties with crispy edges and a smoky, spicy roasted Hatch pepper mayo. Quick and easy to prepare, perfect for casual gatherings or late-night cravings.

Ingredients

Scale
  • 1 lb (450 g) ground beef, preferably 80/20 for juiciness
  • Salt and freshly ground black pepper, to taste
  • 4 hamburger buns, preferably brioche or potato rolls
  • Butter, for toasting buns
  • 2–3 Hatch green chiles, roasted, peeled, and seeded (or canned)
  • ½ cup (120 ml) mayonnaise
  • 1 teaspoon lime juice, freshly squeezed
  • 1 garlic clove, minced
  • Salt, to taste
  • Optional toppings: sliced cheddar or pepper jack cheese, thinly sliced red onion, leafy lettuce or butter lettuce, pickles

Instructions

  1. Preheat your broiler or grill. Place the Hatch green chiles directly on the rack and roast, turning occasionally, until the skin is blackened and blistered on all sides (about 8-10 minutes). Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Peel and seed the roasted peppers. Finely chop them. In a small bowl, mix the chopped peppers with mayonnaise, lime juice, minced garlic, and a pinch of salt. Refrigerate until ready to use.
  3. Divide the ground beef into 4 equal portions (about 4 oz / 113 g each). Gently shape into loose balls without overworking the meat.
  4. Heat a cast-iron skillet on medium-high heat until smoking hot (about 5 minutes).
  5. Place one meatball on the skillet. Immediately press down firmly with a spatula to smash into a thin patty about ¼-inch (0.6 cm) thick. Season with salt and pepper. Cook for 2-3 minutes until edges are brown and crispy.
  6. Flip the patty and cook for another 1-2 minutes. If adding cheese, place a slice on top and cover the skillet to melt.
  7. Butter the buns lightly and toast them face down in another pan or on the edges of the skillet until golden.
  8. Assemble the burgers by spreading a generous spoonful of roasted Hatch pepper mayo on the bottom bun, adding the burger patty, then optional toppings like lettuce, onion, and pickles. Top with the other half of the bun.

Notes

Use a very hot skillet to get crispy edges. Do not press patties after the initial smash to keep them juicy. Mayo tastes better after chilling for a few hours. Toast buns lightly with butter to prevent sogginess. Substitute Anaheim peppers if Hatch chiles are unavailable. For extra spice, add cayenne or smoked paprika to mayo.

Nutrition

Keywords: smash burger, green chile burger, Hatch pepper mayo, roasted Hatch chiles, quick burger recipe, southwestern burger, spicy mayo, cast iron skillet burger

Find it online: https://gleamgulp.com/savory-green-chile-smash-burgers-recipe-with-easy-roasted-hatch-pepper-mayo/