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Hatch Chile Burgers for #BurgerWeek

Servings: 4 burgers
Author: Samantha Ferraro


  • 1 lb ground beef 80/20 ratio
  • 8 slices Jarlsberg or good quality Swiss cheese
  • 4 roasted Hatch chiles seeds removed and cut in half lengthwise
  • 4 Brioche burger buns
  • Salt and pepper to taste
  • Olive oil for brushing on burgers


  • 2 avocados mashed lightly with a fork
  • 1 small jalapeno seeds removed and chopped finely
  • 1 lime juiced
  • Salt and pepper to to taste

Spicy Russian Dressing

  • Recipe here


  • First prep burgers. Lightly form meat into 4 burger patties. Season with salt and pepper and allow to rest in the fridge until ready to use. Note* I like to make this early in the day and then take them out of fridge about 20 minutes before cooking.
  • Make guacamole by combining all ingredients in a bowl. Set aside until ready to use. Do the same with the Spicy Russian dressing.
  • Heat up a cast iron skillet (or grill, if using) and brush olive oil lightly on the burger patties. Use your thumb and make a slight indent in the center of each burger patty. This helps preventing them from bulking up as they cook.
  • Cook burgers on each side for about 3-4 minutes or until desired doneness. About 30 seconds before done, add 2 slices of cheese on top of each burger until melted. You can also cover with a lid to help melt faster. When done, remove to a plate and allow to rest.
  • In the same pan, cook the hatch chiles until warmed through. When done, place on top of burger. Also, use the same pan to toast the burger buns.
  • To assemble, spoon guacamole on bottom bun, then burger with cheese and hatch chile, Spicy Russian dressing and top bun. Serve with yrou favorite peppers and pickles.