What’s better than a cheeseburger and a cold beer after spending a long, hot summer day prepping the backyard for our fall vegetable garden? A stuffed cheeseburger on homemade buns, doused in queso and two beers.
Last summer’s stuffed bacon cheeseburger has lent itself to several different creations and now we can add a Hatch Chile Cheeseburger to that list. It’s simply a plain burger, turned inside-out cheeseburger: it’s stuffed with Monterrey Jack and chopped hatch chiles, grilled, and then served topped with avocado and with a hefty scoop of Hatch chile con queso.
It’s a borderline “fork and knife” burger. Just make sure you have plenty of tortilla chips on hand to take care of the drips.
Getting the stuffing into the burger is easy – for step-by-step photos, just click here!
Stuffed Hatch Chile Cheeseburger
An inside-out cheeseburgers stuffed with hatch chiles and Monterrey Jack cheese.
- 1 lb lean ground beef
- 1 hatch chile, hatch chiles, roasted, seeded, and chopped (directions here)
- 6 Tbsp grated Monterrey Jack cheese
- Burger buns
- Sliced avocado
- 1/2 cup Hatch chile con queso
- Heat grill to medium-high heat.
- Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire.
- Divide ground beef into 3 equal portions and divide each portion in half.
- Form each ball of ground beef into a patty.
- Top 3 of the patties with 2 Tbsp cheese, 1/3 of the chiles, and then a second patty. (For step by step photos on how to stuff a cheeseburger, click here.)
- Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
- Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
- Assemble on buns and top with sliced avocado and a scoop of queso.
Yields: 3 servings
Estimated time: 20 minutes
Oh nooo, I’ve been thinking about my diet these days and now these shock! Just mouthwatering!
these look so good! I would love a burger right now – yes, for breakfast! 🙂
Holy cheesy goodness! I wish we had Hatch Chiles here…just one more thing to miss from Texas 🙁
I just picked up some Hatch chilies this morning! I need to try this and the Hatch chile con queso!
Dude, you make the best burgers ever! I think this might be my favorite one!
Love your blog! How about a post about your winter garden and what you planted?
oh my gosh you always have the best burgers! Seriously, where do you come up with these awesome ideas!? 😀
Your burger recipes never fail to make me crave a big, juicy burger! Seriously, you are the queen of burgers!
These look like the ultimate stuffed burgers ~ so tempting!
This burger looks soooooo good! Do you deliver? 🙂
Mmmm those look so good. Your burgers always look so amazing!
These look great and I want to make them this weekend…but the ingredients don’t list any cheese or chiles for stuffing, just the queso? At first i thought you meant to stuff them with the queso, but I don’t think that’s what you meant. Do you just stuff them with cubed cheese and chopped peppers?
I fixed it!
You certainly know how to cap off a day of garden work!
This looks like a recipe I read in an Austin newspaper a couple years ago when I lived there.. I swear I typed it out and saved it, but I haven’t been able to find it! And oh, have I rummaged.. if one can rummage through folders on your laptop. This is an answer to my foodie prayers! Now if only we could get hatch chiles in Memphis…
Poblanos are a good substitute if you can’t get your hands on fresh or roasted hatch chiles.
Do you grow any of your vegetation? We are going to try Turkey instead.
I have made this but used a 50/50 mixture of ground beef and chorizo sausage. Then use a chipotle aioli. It is great, but I think topping it with queso would take it to the next level.