Print

Savory Hatch Green Chili Cheeseburger Smash Patty Melt

Savory Hatch Green Chili Cheeseburger Smash Patty Melt - featured image
Print Recipe

A flavorful patty melt featuring crispy smashed beef patties, smoky roasted Hatch green chilies, caramelized onions, and sharp cheddar cheese on buttery rye bread. This quick and easy recipe brings Southwestern comfort food to your kitchen.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 blend)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp (15 ml) vegetable oil or clarified butter
  • 1/3 cup (80 ml) roasted Hatch green chilies, chopped
  • 1 medium yellow onion, thinly sliced
  • 4 oz (115 g) sharp cheddar cheese, sliced or shredded
  • 2 tbsp (30 g) unsalted butter, softened
  • 8 slices rye bread
  • Optional: Dijon mustard or mayo, for spreading
  • Optional: Pickles or lettuce, for serving

Instructions

  1. Thinly slice the yellow onion. In a skillet over medium-low heat, melt 1 tablespoon of butter and slowly caramelize the onions, stirring occasionally, until golden and sweet, about 15-20 minutes. Roast and chop the Hatch green chilies if using fresh; if canned, drain and chop. Set aside.
  2. Place the ground beef in a bowl and divide into 4 equal portions (about 4 oz / 115 g each). Gently form each into a loose ball without overworking. Season generously with salt and pepper on all sides.
  3. Preheat a cast iron skillet or griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil or clarified butter and swirl to coat.
  4. Place 2 beef balls in the skillet, leaving space between them. Immediately press down firmly with a spatula or burger press until patties are about 1/4 inch (6 mm) thick. Cook undisturbed for 2-3 minutes until edges are dark brown and crispy, then flip.
  5. Immediately top each flipped patty with sharp cheddar cheese, caramelized onions, and Hatch green chilies. Cover the pan with a lid or foil to help cheese melt, cooking for about 1-2 minutes.
  6. While the second batch cooks, butter one side of each rye bread slice. Once patties are done, place each cheese-topped patty between two slices of bread, buttered sides facing out. Transfer sandwiches to the skillet and grill over medium heat, pressing gently and flipping carefully until bread is golden brown and crispy on both sides, about 3-4 minutes per side.
  7. Slice the patty melts in half and serve hot. Optionally, add a smear of Dijon mustard or mayo inside and serve with pickles or a crisp side salad.

Notes

Use high heat for searing to get crispy edges. Do not press patties after flipping to retain juiciness. Butter the bread generously for a golden, crispy crust. Caramelize onions slowly for sweetness. Fresh roasted Hatch chilies add brighter flavor, but canned work well. Avoid overcrowding the pan to maintain heat and crispiness. Rest patties briefly after cooking to redistribute juices.

Nutrition

Keywords: Hatch green chili, cheeseburger, smash burger, patty melt, rye bread, caramelized onions, sharp cheddar, comfort food, Southwestern

Find it online: https://sofiaspice.com/savory-hatch-green-chili-cheeseburger-smash-patty-melt-recipe-easy-guide/