Stuffed Hatch Chile Cheeseburgers

in Beef, Burgers & Sliders, Cookouts & Picnics, Hatch chiles, On the grill

Stuffed Hatch Chile Cheeseburger

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.

Stuffed Hatch Chile Cheeseburger

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
  • Salt
  • Pepper
  • Worcestershire
  • 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


  1. Heat grill to medium-high heat.
  2. Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire.
  3. Divide ground beef into 3 equal portions and divide each portion in half.
  4. Form each ball of ground beef into a patty.
  5. 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.)
  6. Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
  7. Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
  8. Assemble on buns and top with sliced avocado and a scoop of queso.


Yields: 3 servings

Adapted from Stuffed Bacon Cheeseburgers

Estimated time: 20 minutes

18 comments… add one
  • 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!

  • sarapete

    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!

  • carla

    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?

  • 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.

  • Bryan

    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.

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