Hatch Green Chile Chorizo Smash Burgers with Pepper Jack Step-by-step instructions

Before you start

Before cooking, gather all ingredients and equipment. Take the ground beef and chorizo out of the refrigerator and let them sit at room temperature for up to 30 minutes. Dice the roasted Hatch chiles and set aside.

Split the burger buns and spread chipotle mayo on the cut sides. Have the cheese slices ready. Preheat a griddle or large cast-iron skillet over high heat until it reaches about 460°F (238°C). Ensure the meat mixture is well combined but not overworked.

Instructions

Prep the Flavor Base

1. 1Mix the chorizo-beef blend
   In a mixing bowl, combine the ground beef and Mexican pork chorizo. Use your hands or a fork to gently mix until just combined, being careful not to overwork the meat. Divide the mixture into two equal portions and form each into a loose ball.
   Look for The meat should be well combined but still light and fluffy, not packed tight.
   Tip Keep the meat cold until ready to cook for easier handling and a better crust.
2. 2Dice the roasted chiles
   If the fire-roasted Hatch green chiles are whole, place them on a cutting board and dice them into small pieces, about 1/4 inch. Set aside.
   Look for The chiles should be finely diced but still have some texture.
   Tip Pat the chiles dry with a paper towel if they are very wet to avoid steaming the burgers.

The meat mixture is evenly blended with visible flecks of chorizo. The chiles are diced into small, uniform pieces. The buns are split and spread with chipotle mayo, ready for toasting. The griddle is heating up and will be smoking hot when you're ready to cook.

Sear and Smash

3. 3Heat the griddle
   Place a griddle or large cast-iron skillet over high heat and allow it to get very hot, about 460°F (238°C). The surface should be smoking slightly.
   Look for A drop of water should sizzle and evaporate instantly.
   Tip Do not add oil unless the griddle is not well-seasoned; the chorizo will release enough fat.
4. 4Smash the patties
   Place one meatball onto the hot griddle and immediately press it down firmly with a metal spatula to form a thin patty, about 1/4 inch thick. Repeat with the second meatball. Cook for 2 minutes without moving.
   Look for The edges should be browned and crispy, with juices starting to bubble.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a second spatula or a heavy pan to press down hard for a good crust.
5. 5Flip and top with chiles and cheese
   After 2 minutes, flip the patties. Immediately pile the diced Hatch green chiles on top of each patty, then lay a slice of Pepper Jack cheese over the chiles. Cook for another 2 minutes, until the cheese is melted and the burgers reach 160°F (71°C).
   Look for The cheese should be fully melted and bubbly, and the chiles warmed through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the cheese is not melting quickly, cover the patties with a metal bowl for the last minute.

The patties are smashed thin and sizzling on the griddle. The edges are turning deep brown and crispy, and the aroma of chorizo and charred chiles fills the kitchen.

After flipping, the chiles are piled on top and the cheese is melting into a gooey layer. The patties are cooked through and reach 160°F (71°C).

Toast and Assemble

6. 6Toast the buns
   While the burgers cook, spread chipotle mayo on the cut sides of the burger buns. Place the buns cut-side down on the griddle or in a separate skillet over medium heat and toast until golden brown, about 1 minute.
   Look for The buns should be golden and crisp around the edges.
   Tip Toasting the buns with mayo adds flavor and helps them hold up to the juicy patties.
7. 7Assemble and serve
   Place each cooked patty on the bottom half of a toasted bun. Cover with the top bun and press gently. Serve immediately, with extra chipotle mayo on the side if desired.
   Look for The cheese is melted, the patties are juicy, and the buns are crisp.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Let the burgers rest for 1 minute before cutting to allow the juices to settle.

The buns are toasted to a golden brown with crisp edges. The patties are topped with melted cheese and chiles, placed on the buns, and pressed gently. The burgers are juicy and fragrant, with the cheese pulling slightly as you take the first bite.

Common mistakes

The most common mistake is not getting the griddle hot enough, which results in steaming instead of searing and a pale, soft crust. Another issue is overworking the meat mixture, which can make the patties tough.

Press the patties down firmly but do not smash them repeatedly. Avoid moving the patties while they cook; let them sit undisturbed to develop a crust. Also, do not overload the patties with chiles or cheese, as this can cause the toppings to slide off.

How to tell it’s done

The burgers are done when they reach an internal temperature of 160°F (71°C) on an instant-read thermometer inserted into the center of the patty. The cheese should be fully melted and bubbly, and the edges of the patty should be deep brown and crispy.

The patties should feel firm to the touch but still juicy. If you don't have a thermometer, cut into the center of a patty; the meat should be browned throughout with no pink remaining.

• Ground meat: 160°F (71°C) in the thickest part