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.
Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
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 your griddle/skillet you plop the buns right in the grease and toast ’em up. Mmmmmm, this burger is simply perfection.
Ingredients (+ notes & 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
- 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).
How to 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.
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.
Remove the bacon from the oven and transfer it to a paper towel-lined surface to absorb the excess grease.
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.
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.
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.
- Chimichurri Potato Salad: This bright and flavorful chimichurri potato salad combines crispy roasted potatoes, sautéed onion and red bell pepper, and fresh homemade chimichurri. It’s simple, takes just 25-minutes to prepare, vegan, and gluten-free.
- Cilantro Lime Cucumber Salad: Light and refreshing, this simple Mexican-style cilantro-lime cucumber salad is perfect for summer. This healthy side dish is a great accompaniment to grilled salmon, chicken, and more. Naturally gluten-free, vegetarian, and keto-friendly.
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 ♥
- 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
- Preheat oven to 400 degrees.
- 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.
- Meanwhile, heat a griddle or cast-iron skillet, lightly coated with a neutral oil, to medium-high heat.
- 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.
- 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.
- 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.
- Remove the bacon from the oven and transfer to a paper towel-lined surface to absorb the excess grease.
- Once burgers are done cooking, transfer them to a plate.
- Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
- 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.
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
- Heat olive oil in a medium saucepan over medium heat.
- 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.
- Stir in the flour and cook for two minutes stirring constantly.
- 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