This Hatch Chile Smash Burger has flavorful roasted hatch green chiles, cheesy pepper jack all topped on a buttery, crispy edged, beef patty.
Burgers aren't just for summer time anymore! No grill? No problem! These smash burgers cook up thin and crispy in sizzling butter heated in a piping hot cast iron skillet right on your stove! They are simple (just ground beef and salt!) have perfectly crisp, scraggly edges and that signature butter burger flavor - and the best part is, you can get them on the dinner table in about 15 minutes!
Serve them up however you like, but I like to make them spicy and add pepper jack cheese and roasted chiles. When they are in season, I add Roasted Hatch Chiles.
Why You'll Love this Hatch Chile Smash Burger
- It's a burger unlike any other - crisp edges, buttery flavor and it's smashed perfectly thin so you can stack them high with your favorite burger toppings - deluxe style or with the works; whichever you prefer! This smash burger recipe is as close as you can get to a Culver's butter burger at home - and dare I say, these might actually be better!
- This easy smash burger recipe makes it possible to enjoy fresh, homemade burgers all year round. I'm not going to lie - these smashed butter burgers are better than any burger on the grill. What makes them so good? It's all about the butter! Sizzling butter in a piping hot large cast-iron skillet is what gives the burgers their signature golden-brown crust and crispy edges. It's the perfect way to add flavor, texture, and color to smashed ground beef.
- They're simple. The burgers are made with just ground beef and salt. I only use grass-fed ground beef at home and when you make these burgers, I highly recommend you do the same! Purchasing locally raised beef ensures that you are getting a high-quality product! Grass-fed, locally raised beef tastes better than any ground beef you're going to buy at the big box grocery store. And when the ingredients are this simple, that flavor makes all the difference.
What You Need to make a Hatch Chile Smash Burger
- Butter - Quality is key! I love using New Zealand Butter!
- Ground Beef - I only use grass-fed ground beef at home and when I make these burgers
- Pepper Jack Cheese - You can use any cheese you want, but I have found that Pepper Jack is the best for this burger
- Roasted Hatch Chiles - Get my recipe here and roast a large batch and check out all my Hatch Chile Recipes. You can also use diced green chiles from the can.
- Brioche Buns - My favorite option, but you can use any bun that you prefer!
How to make a Hatch Chile Smash Burger
- Melt butter in a cast iron skillet over medium high heat. Divide ground beef into 4 equal parts and gently form into balls. Season on all sides with Kosher salt.
- Once the butter starts to sizzle, add balls of ground beef to the pan. You may need to cook them in batches depending on the size of your pan.
- Smash burgers into the pan using the flat end of a spatula with a wooden spoon handle pressing down heavily on top of it. Your goal is to smash the burger until it's slightly larger than the size of your bun.
- Cook for 2-3 minutes or until a dark golden brown crust forms.
- Flip burgers, divide cheese and chiles evenly between burgers, and cook for another 2 minutes.
- Assemble burgers by placing the burger on top of the inside of the bottom bun. Then add the top bun and enjoy!
Tips/FAQ's
80/20 ground beef is the best lean to fat ratio for this easy smash burger recipe. Anything leaner and the burgers will end up dry and flavorless. Anything with more fat could work but might end up being a little too greasy as it's cooked in the butter. However, fat equals flavor and in this smash burger recipe that concept is paramount!
Smash the burgers until they are about half an inch larger than the bun you're serving them on, as they will shrink as they cook. Smashing them slightly larger will ensure that even when they shrink they will still cover the surface area of your bun!
Give the burgers a smash in one fluid motion, and don't smash them again after that. After the initial smash, any flattening of the burger is just going to smash all the juices out of it. Smash once, then flip, and add cheese and chiles!
After adding the shredded cheese to the burgers, cover the cast iron pan with a large plate (or a lid if it came with one) for the last minute or so of cooking. This will allow the cheese to melt but keep the burgers nice and crispy.
Looking for more Hatch Chile Recipes:
Check out my Roasted Hatch Chiles, White Bean Turkey Chili with Hatch Chiles, and Hatch Chile Cornbread recipes.
Looking for more Burger Recipes:
Check out my Garlic Burgers, Caprese Burgers, and Fig Jam Burgers.
Did you make these Hatch Chile Smash Burgers?
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📋 Recipe
Hatch Chile Smash Burger
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Ingredients
- 4 tablespoons butter
- 1 lb ground beef
- 4 oz shredded pepper jack cheese
- ¼ cup roasted hatch chiles diced
- 4 brioche buns
Instructions
- Melt butter in a cast iron skillet over medium high heat. Divide ground beef into 4 equal parts and gently form into balls. Season on all sides with Kosher salt.
- Once the butter starts to sizzle, add balls of ground beef to the pan. You may need to cook them in batches depending on the size of your pan.
- Smash burgers into the pan using the flat end of a spatula with a wooden spoon handle pressing down heavily on top of it. Your goal is to smash the burger until it's slightly larger than the size of your bun.
- Cook for 2-3 minutes or until a dark golden brown crust forms.
- Flip burgers, divide cheese and chiles evenly between burgers, and cook for another 2 minutes.
- Assemble burgers by placing the burger on top of the inside of the bottom bun. Then add the top bun and enjoy!
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