Hatch Green Chile Chorizo Smash Burgers with Pepper Jack

Roasted Hatch green chiles are the secret to the juiciest smash burger ever. These patties blend ground beef with spicy pork chorizo, then get smashed on a screaming-hot griddle until the edges are lacy and crisp.

A blanket of melted Pepper Jack cheese and a swipe of smoky chipotle mayo take each bite over the top. This is a quick, flavor-packed dinner that comes together in about 15 minutes, perfect for a weeknight when you crave something bold and satisfying.

A smash burger is all about maximum crust and minimal fuss. Here, the classic beef patty gets a Southwestern upgrade with Mexican chorizo and fire-roasted Hatch green chiles. The chorizo adds a spicy, garlicky richness that keeps the meat moist, while the chiles bring a smoky, slightly sweet heat.

Toasted buns slathered with chipotle mayo and topped with melted Pepper Jack cheese round out the experience. This recipe is straightforward enough for a casual dinner but impressive enough to serve to guests who love big flavors.

Ingredients

Why this recipe works

Smashing the patties onto a very hot griddle creates a large, thin surface area that browns quickly, producing a deeply caramelized crust. This crust is packed with savory flavor and a satisfying crunch that you simply don't get from thicker burgers.

The high heat also renders the fat from the chorizo and beef quickly, keeping the interior tender and juicy. The Maillard reaction happens fast, so the patties cook in minutes without drying out.

The combination of ground beef and chorizo is a flavor powerhouse. Chorizo is heavily seasoned with smoked paprika, chili, and garlic, and its fat content bastes the beef as it cooks. This blend ensures every bite is moist and rich. The fire-roasted Hatch chiles add a smoky, slightly charred flavor that complements the spices, while the Pepper Jack cheese melts into a creamy, spicy layer that ties everything together.

Notes and substitutions

Use 80% lean ground beef for the best balance of flavor and juiciness. Leaner beef can result in a drier patty. Mexican chorizo is fresh and must be cooked thoroughly; it is not the same as Spanish chorizo, which is cured and sliced. Look for it in the refrigerated meat section. If you can't find Hatch chiles, use any roasted green chile, such as Anaheim or poblano, or canned diced green chiles.

A griddle or large cast-iron skillet works best for smash burgers because it provides a flat, hot surface. Make sure the griddle is very hot before adding the meat; this is key to getting a good crust.

Use a sturdy metal spatula to press the patties down firmly. If the spatula sticks, use a piece of parchment paper between the spatula and the meat. The chipotle mayo can be store-bought or made by mixing mayonnaise with adobo sauce.

• Mexican pork chorizo: Use fresh chorizo sausage, casings removed, or substitute with ground pork seasoned with smoked paprika, cumin, and chili powder.
• Hatch green chiles: If Hatch chiles are not in season, use canned fire-roasted green chiles or Anaheim chiles, roasted and peeled.
• Spicy Pepper Jack cheese: Use regular Pepper Jack, Monterey Jack with sliced jalapeños, or a sharp cheddar for a different flavor.
• Chipotle mayo: Mix 2 tbsp mayonnaise with 1 tsp adobo sauce from canned chipotles, or use store-bought chipotle mayo.

Equipment

• Griddle or large cast-iron skillet
• Metal spatula
• Mixing bowl
• Cutting board
• Chef's knife