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