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Bacon Hatch Chile Burgers

I can’t wait for you to bite into these indulgent bacon hatch chile burgers! They are made with a combination of beef and pork rendering them extra juicy, topped with melted cheddar and crispy bacon, and smothered with a smoky roasted hatch chile sauce.

Bacon hatch chile burger on white surface with hatch chile and jar with spoon in background.

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I’ve got more hatch chile pepper goodness for you today. Are you tired of them yet??? I’m not.

I mean take a look at this burger and try to explain to me how anyone could be tired of them. They can’t. PERIOD.

These aren’t your basic burgers. They start with patties made with a combination of ground beef and ground pork. Because pork is a little fattier these burgers are extra moist and juicy.

And because no burger is complete without melty gooey cheese the patties are topped with a double serving of cheddar.

Then comes the star of the show; the hatch green chile sauce. It’s earthy, buttery, smoky, and a little bit to a lot of bit spicy depending on the hatch chiles. It puts a fun (and delicious) New Mexican twist on an American classic.

Topping it all off is some crispy bacon. AND did I mention the toasted buns??? After you remove the burger patties from you griddle/skillet you plop the buns right in the grease and toast ’em up. Mmmmmm, this burger is simply perfection.

Bacon hatch chile burger without bacon or top bun on surface with top bun, stack of bacon and jar of hatch chile sauce with a spoon in background.

So what do you need to make these burgers? ( + substitutions)

  • Bacon: I highly recommend thick-cut bacon, because more bacon is always a good thing.
  • Ground beef
  • Ground pork
  • Garlic powder
  • Onion powder
  • Black pepper
  • Ground cumin
  • Salt
  • Neutral oil: To coat the griddle or skillet. You can use non-stick cooking spray or just rub olive oil, canola oil, or vegetable oil onto it.
  • Cheddar cheese slices: Smoked cheddar is recommended for extra deliciousness! I used eight slices of Sargento Smokehouse Cheddar (not an affiliate).
  • Hamburger buns: Brioche buns work great, but any bun will do.
  • Hatch green chile sauce: To make my recipe you will need olive oil, garlic, white onion, roasted hatch chiles, flour, vegetable broth, oregano, and salt. Hatch chiles come in varying levels of heat from mild to extra-hot, so you can control your level of spice if you make it yourself. I recommend going this route because the result is a much fresher and tastier sauce; not to mention it’s easy! Alternatively, you can find it at some grocery stores or can purchase it through Amazon (I’ve included a link to a good brand of hatch chile sauce below that comes in mild, medium, or hot).
Top down shot of ingredients for burgers on a wood surface.

How do you make bacon hatch chile burgers? ( + tips)

Preheat your oven to 400 degrees.

While the oven is heating, prepare the burger patties. In a medium bowl, combine the ground beef, ground pork, garlic powder, onion powder, ground cumin, ground black pepper, and salt.

Divide the mixture into four equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.

Top down shot of burger patties on a black surface.

Meanwhile, heat a griddle or cast-iron skillet to medium-high heat and lightly coat with a neutral oil.

Place the patties in the skillet and cook for four minutes, then flip, top with two slices of cheddar, and cook an additional four to six minutes or until the internal temperature registers 160 degrees. Transfer the cooked burgers to a plate.

Top down shot of hatch chile burgers with melted cheese in a cast-iron griddle.

Remove the bacon from the oven and transfer it to a paper towel-lined surface to absorb the excess grease.

Bacon slices on a wire cooling rack atop a baking sheet.

Next, place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted, then remove from heat.

To assemble: Place burger patty on bun, top with 1/4 cup of green chile sauce, three pieces of bacon, and desired toppings. Serve warm.

How to store

The burger patties will keep for up to four days and the bacon for up to five days if stored in an airtight container in the refrigerator.

Bacon hatch chile burger on white surface dripping with hatch chile sauce.
Close-up of bacon hatch chile burger.

What to serve with these burgers:

  • Chipotle Potato Salad: Mexican twist on a classic; this chipotle potato salad is bursting with flavor. Creamy, smoky, and spicy; incorporating roasted poblano peppers, roasted red bell peppers, and corn. Naturally gluten-free and vegetarian.
  • Cilantro Lime Sweet Potato Salad: Super simple gluten-free, vegan roasted sweet potato salad with cilantro, red onions, and lime. May be served warm or cold and ready in just 30-minutes.
  • Hatch Chile Queso Bean Dip: Ultra-creamy bean dip + hatch chile queso, this hatch chile queso bean dip is perfect for a crowd, takes only 20 minutes, and is a great way to take advantage of hatch chile season. Naturally gluten-free and vegetarian.

If you make these bacon hatch chile burgers I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Bacon hatch chile burger on white surface with hatch chile and jar with spoon in background.

Bacon Hatch Chile Burgers

Yield: 4
Prep Time: 5 minutes
Total Time: 5 minutes

I can't wait for you to bite into these indulgent bacon hatch chile burgers! They are made with a combination of beef and pork rendering them extra juicy, topped with melted cheddar and crispy bacon, and smothered with a smoky roasted hatch chile sauce.

Ingredients

  • 4 strips of bacon, preferably thick-cut, cut into thirds 
  • 12 ounces ground beef
  • 12 ounces ground pork
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon salt
  • Neutral oil
  • 8 slices cheddar cheese, smoked cheddar is a great choice 
  • 4 hamburger buns, preferably brioche 
  • 1 cup hatch green chile sauce (see notes for recipe), should be at least room temp

Instructions

  1. Preheat oven to 400 degrees.
  2. Arrange the bacon on a baking sheet and bake for 15-20 minutes until golden brown and crispy. For easier clean-up, line the baking sheet with tinfoil or parchment paper.
  3. Meanwhile, heat a griddle or cast-iron skillet, lightly coated with a neutral oil, to medium-high heat.
  4. Prepare the burger patties by combining the ground beef, ground pork, garlic powder, onion powder, ground cumin, ground black pepper, and salt in a medium bowl.
  5. Divide the mixture into four equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.
  6. Place the patties in the skillet and cook for four minutes, then flip, top with two slice of cheddar, and cook an additional 4-6 minutes or until internal temperature registers 160 degrees.
  7. Remove the bacon from the oven and transfer to a paper towel-lined surface to absorb the excess grease.
  8. Once burgers are done cooking, transfer them to a plate.
  9. Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
  10. To assemble: Place burger patty on bun, top with 1/2 cup of green chile sauce, three pieces of bacon, and desired toppings. Serve warm.

Notes

Hatch Green Chile Sauce

Ingredients Yields 1 cup

  • 1/2 tablespoon olive oil
  • 1/4 cup diced white onion
  • 2 cloves garlic, minced
  • 1/2 cup diced, peeled, and deseeded roasted hatch chiles
  • 1/2 tablespoon flour
  • 3/8 cup vegetable broth, chicken/pork broth, or water
  • 1/4 teaspoon oregano, preferably Mexican oregano
  • 1/4 teaspoons salt
  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add the onions and garlic and sauté for 2-3 minutes, stirring often, until onions are slightly translucent and soft. Add the roasted hatch chiles and sauté another two minutes.
  3. Stir in the flour and cook for two minutes stirring constantly.
  4. Add the vegetable broth, oregano, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the sauce has thickened.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1026Total Fat: 64gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 249mgSodium: 1411mgCarbohydrates: 40gFiber: 3gSugar: 9gProtein: 69g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Erin

Monday 31st of August 2020

There are few ingredients better than hatch chilies. They make an incredible topping for your burger. This is really delicious!

Jessica Halverstadt

Friday 4th of September 2020

Right?!? They are so good!

Soheila

Monday 31st of August 2020

So excited to try this and make the hatch green chili sauce! Sounds soooooo goood. How long do you think it will last if I store it in the fridge?

Jessica Halverstadt

Friday 4th of September 2020

The chile sauce will last for up to one week in the refrigerator.

Peter

Monday 31st of August 2020

that hatch green chile sauce is the best part about this already amazing meal!

Jessica Halverstadt

Friday 4th of September 2020

Absolutely!

Lillie

Monday 31st of August 2020

I love the subtle power of cumin! Great addition.

Jessica Halverstadt

Friday 4th of September 2020

Yes!!! It's one of my favorites spices!

Damian

Monday 31st of August 2020

This looks really good, fantastic treat night food to make at home, especially when going out for dinner is so restricted in so many places now!

Jessica Halverstadt

Monday 31st of August 2020

Absolutely, definitely not something you'd want to eat all the time as it's so indulgent, but perfect for a treat nigh as you say.

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