Food Recipes Dinner Burgers Hatch Chile Smash Burgers 4.3 (6) 8 Reviews Is this the best burger on the Internet? We think so. This spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment and take this burger to the next level. Our Hatch Chile Salsa replaces the acidity of ketchup with just enough heat to keep things interesting. Don’t try to use ground beef with less than 15% fat; it’s crucial to delivering a juicy patty that doesn’t dry out when smashed. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist, recipe developer, and member of the Dotdash Meredith Food Studios team. In addition to Food & Wine, she contributes to Real Simple, Southern Living, Rachel Ray In Season, and Meredith Premium Publishing titles. Food & Wine's Editorial Guidelines Updated on November 1, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 20 mins Yield: 4 Ingredients 1 pound 85% lean ground beef 1/4 cup grated sweet onion (from 1 small onion) 2 tablespoons roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup canola oil, divided 8 white American cheese slices 4 brioche hamburger buns, split 1/4 cup unsalted butter, melted 6 tablespoons mayonnaise 6 tablespoons Hatch Chile Salsa Directions Victor Protasio Using your hands, combine beef, onion, chiles, salt, and black pepper in a large bowl just until evenly incorporated. Shape into 8 (2 1/2-ounce) balls. Heat a large cast-iron skillet or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute. Remove from skillet, and cover to keep warm. Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices. Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Arrange buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes. Spread each bottom bun half with 1 1/2 tablespoons mayonnaise, top with 2 patties, and spoon 1 1/2 tablespoons Hatch chile salsa over top. Cover with top bun halves, and serve immediately. Rate It Print