Green Chile Cheeseburgers

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If you’re a burger lover who craves bold flavors, these Green Chile Cheeseburgers are about to become your new go-to. Juicy beef patties topped with melted cheese and smoky green chiles deliver a mouthwatering kick that sets this burger apart from the rest.

This burger was inspired by a trip through New Mexico during Hatch chile season—when even roadside diners serve burgers stacked high with those iconic roasted green chiles. This recipe brings that same flavor-packed experience to your backyard grill.

Why You’ll Love This Recipe

  • Juicy & Flavorful – A blend of sirloin and chuck for the perfect burger texture

  • Just the Right Kick – Green chiles add boldness without overpowering

  • Crowd-Pleaser – A hit at cookouts, game day, or weeknight dinners

  • Easy to Make – Ready in under 30 minutes from start to finish

Ingredients

(Makes 6 Burgers)

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 lb ground beef sirloin (90% lean)

  • ¾ lb ground beef chuck (80% lean)

  • 6 slices American or cheddar cheese

  • ¾ cup jarred or canned roasted diced green chiles (preferably Hatch), drained

  • 6 brioche hamburger buns, split and toasted

  • Salt and pepper, to taste

Step-by-Step Instructions

1. Preheat the Grill

Heat your grill to medium-high heat, around 375–400°F.

2. Season the Patties

In a small bowl, combine:

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

In a large bowl, gently mix the sirloin and chuck.
Form into 6 equal-sized patties (about 4 inches wide).
Sprinkle the seasoning mix over both sides of the patties.

3. Grill the Burgers

Place the patties on the grill.
Grill for about 3 minutes on the first side, then flip.
Top each burger with 1 slice of cheese.
Cover and cook for another 3 minutes, or until desired doneness and cheese is melted.

4. Add the Green Chiles

Top each patty with about 2 tablespoons of drained roasted green chiles right before removing from the grill.

5. Assemble & Serve

Place the patties on toasted brioche buns.
Add your favorite toppings or keep it classic to let the green chiles shine.
Serve hot and enjoy!

Tips for Success

  • Use Hatch green chiles if possible—they bring unmatched smoky depth

  • Don’t overwork the meat – gentle mixing keeps the patties juicy

  • Toast the buns for added texture and flavor

  • Customize the cheese – pepper jack adds extra heat, Swiss brings nuttiness

  • Rest the patties for a few minutes before serving to retain juices

Make It Your Own

  • Double Stack It – Make sliders or stack two patties per bun for a beastly burger

  • Go Smoky – Add chipotle mayo or smoked paprika in the seasoning blend

  • Add Crunch – Top with crispy fried onions or a slice of grilled poblano

  • Low-Carb Option – Serve wrapped in lettuce or in a bowl over salad greens

Serving Suggestions

  • Serve with:

    • Sweet potato fries or onion rings

    • Grilled corn on the cob

    • Pickles and coleslaw

  • Great for:

    • BBQ cookouts

    • Game day feasts

    • Weeknight dinner with flair

Storage & Reheating

  • Store: Leftover patties can be refrigerated for up to 3 days

  • Reheat: Warm gently in a skillet over low heat or microwave for 30–45 seconds

  • Freeze: Cooked patties can be frozen individually and reheated for quick meals

Final Thoughts

These Green Chile Cheeseburgers are the perfect mash-up of juicy, cheesy indulgence and bold Southwestern flavor. Whether you’re grilling for a crowd or just upgrading your weeknight burger game, this recipe is sure to hit the spot.

Share Your Creations

Tried this recipe? Leave a comment below and let me know how yours turned out! Did you use Hatch chiles, swap the cheese, or go double-decker? I’d love to hear your take.

Green Chile Cheeseburgers

Juicy burgers topped with cheese and smoky Hatch green chiles—bold, cheesy, and grilled to perfection!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 lb ground beef sirloin 90% lean
  • ¾ lb ground beef chuck 80% lean
  • 6 slices American or cheddar cheese
  • ¾ cup jarred or canned roasted diced green chiles preferably Hatch, drained
  • 6 brioche hamburger buns split and toasted
  • Salt and pepper to taste

Method
 

Preheat the Grill
  1. Heat your grill to medium-high heat, around 375–400°F.
Season the Patties
    In a small bowl, combine:
    1. ½ tsp garlic powder
    2. ½ tsp onion powder
    3. ½ tsp salt
    4. ¼ tsp black pepper
    5. In a large bowl, gently mix the sirloin and chuck.
    6. Form into 6 equal-sized patties (about 4 inches wide).
    7. Sprinkle the seasoning mix over both sides of the patties.
    Grill the Burgers
    1. Place the patties on the grill.
    2. Grill for about 3 minutes on the first side, then flip.
    3. Top each burger with 1 slice of cheese.
    4. Cover and cook for another 3 minutes, or until desired doneness and cheese is melted.
    Add the Green Chiles
    1. Top each patty with about 2 tablespoons of drained roasted green chiles right before removing from the grill.
    Assemble & Serve
    1. Place the patties on toasted brioche buns.
    2. Add your favorite toppings or keep it classic to let the green chiles shine.
    3. Serve hot and enjoy!