Hatch Green Chile Chorizo Smash Burgers with Pepper Jack Tips, FAQ & printable recipe

Tips for success

For the best crust, use a heavy metal spatula and press down firmly on the patties as soon as they hit the griddle. Hold for 10 seconds, then release. This ensures maximum contact with the hot surface.

If the spatula sticks to the meat, place a piece of parchment paper over the patty before pressing. Be careful not to press again after the initial smash, as this can squeeze out juices.

To make the chipotle mayo from scratch, mix 2 tablespoons of mayonnaise with 1 teaspoon of adobo sauce from a can of chipotle peppers. Adjust the amount to your heat preference.

If you prefer a milder burger, use regular Monterey Jack cheese instead of spicy Pepper Jack. You can also add a slice of tomato or lettuce, but the video's simple combination is hard to beat.

Variations

• Extra Smoky: Add 1/2 teaspoon of smoked paprika to the meat mixture for a deeper smoky flavor. You can also use smoked Pepper Jack cheese instead of spicy Pepper Jack, and spread the buns with a chipotle aioli made with extra adobo sauce.
• Mild Heat: Use mild green chiles instead of Hatch and substitute Monterey Jack for the Pepper Jack. Omit the chipotle mayo or use regular mayonnaise. This version is kid-friendly while still delivering a touch of Southwestern charm.
• Turkey Chorizo: Replace the ground beef with ground turkey and use turkey chorizo for a leaner option. Be sure to cook the patties to 165°F (74°C). The burger will be slightly less juicy, so consider adding a tablespoon of olive oil to the turkey mixture.
• Double Smash: Instead of two 4-ounce patties, make four 2-ounce patties and stack two per burger. This increases the crispy edges and makes for an impressively tall burger. Adjust cooking time to 1 minute per side for the thin patties, and place cheese on the first patty before adding the second.

Storage and make-ahead

Fridge

Store leftover cooked patties and buns separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a 350°F oven until hot.

Freezer

Uncooked chorizo-beef balls can be frozen for up to 2 months. Thaw in the refrigerator overnight before cooking. Cooked patties can be frozen for up to 1 month.

Reheat

Reheat cooked patties in a 350°F (175°C) oven for 5-7 minutes or in a skillet over medium heat until hot. Toast buns in the oven or toaster.

Leftover cooked patties and buns can be stored separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the patties on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Reheat the buns in the oven or toaster. The chipotle mayo can be refrigerated for up to 1 week.

The chorizo-beef mixture can be combined and formed into balls up to 24 hours in advance. Store them covered in the refrigerator. The chipotle mayo can also be made ahead and refrigerated. When ready to cook, let the meat balls sit at room temperature for 15 minutes before smashing to ensure even cooking.

Serving ideas

Serve these burgers immediately after assembling to enjoy the crispy crust and melted cheese at their best. Pair them with a cold beer, crunchy fries, or a simple green salad.

The smoky heat from the chiles and chorizo is balanced by the creamy chipotle mayo and the rich cheese. For a complete Southwestern meal, serve with grilled corn or black beans.

These burgers are perfect for a casual weeknight dinner or a weekend cookout. The recipe makes two hearty burgers, but it can easily be doubled or tripled for a crowd.

If you're feeding a group, set up a burger bar with extra toppings like sliced avocado, pickled onions, or hot sauce. Let everyone build their own, but be sure to make enough of the chorizo-beef blend—it will go fast.

Frequently asked questions

Recipe card

Hatch Green Chile Chorizo Smash Burgers with Pepper Jack

Prep 10 minCook 5 minTotal 15 minServes 2

Ingredients

• 6 oz ground beef (80% lean)
• 2 oz Mexican pork chorizo
• 1/2 cup fire-roasted peeled Hatch green chiles, diced
• 2 slices spicy Pepper Jack cheese
• 2 burger buns, split
• 2 tbsp chipotle mayo

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

28 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.