Description
These Bacon Hatch Chile Burgers are a smoky and flavorful twist on a classic burger. Juicy beef and pork patties are seasoned with a blend of spices, topped with melted smoked cheddar cheese, crispy oven-baked thick-cut bacon, and a zesty Hatch green chile sauce. Served on toasted brioche buns, these burgers deliver a perfect balance of savory richness, smokiness, and a spicy kick that will wow your taste buds in just 45 minutes.
Ingredients
Scale
Meat Mixture
- 12 ounces Ground Beef
- 12 ounces Ground Pork
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Salt
Bacon
- Thick-cut Bacon (quantity to cover 4 burgers, approximately 8 slices)
Additional Ingredients
- Neutral Oil (for cooking patties, about 1 tablespoon)
- 8 slices Cheddar Cheese (preferably smoked)
- 4 pieces Hamburger Buns (preferably brioche)
- 1 cup Hatch Green Chile Sauce
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the bacon to crispy perfection.
- Bake the bacon: Lay thick-cut bacon slices evenly on a baking sheet and bake in the preheated oven for 15-20 minutes, or until crispy. Once done, transfer bacon to paper towels to drain excess fat.
- Prepare the cooking surface: Heat a griddle or cast-iron skillet over medium-high heat and lightly grease with neutral oil to prevent sticking.
- Mix the patties: In a large bowl, combine the ground beef, ground pork, garlic powder, onion powder, ground cumin, black pepper, and salt. Mix gently but thoroughly to blend all flavors without overworking the meat.
- Form the patties: Divide the mixture into four equal portions and shape each into a 4-inch diameter patty, ensuring even thickness for uniform cooking.
- Cook the patties: Place the patties on the hot griddle/skillet and cook for 4 minutes on one side. Flip the patties, lay two slices of smoked cheddar cheese on each, and continue cooking for another 4-6 minutes until the cheese is melted and the patties are cooked through to your desired doneness.
- Toast the buns: While the patties finish cooking, toast the brioche buns on the skillet for about 20-30 seconds until they achieve a golden-brown color and slight crispness.
- Assemble the burgers: On the bottom half of each toasted bun, place a cooked patty with melted cheese, drizzle with Hatch green chile sauce generously, add two slices of crispy bacon, then top with the bun crown. Add any additional toppings you prefer.
Notes
- Ensure not to overmix the meat to keep the patties tender.
- Use thick-cut bacon for better texture and flavor contrast.
- The Hatch green chile sauce adds a smoky and spicy kick, but you can adjust the amount to taste.
- For juicier burgers, combine beef and pork as indicated.
- To achieve an even cook, make patties uniform in size and thickness.
