Green Chile Smash Burgers on the Flatrock Recipe

There’s truly nothing like digging into juicy, cheesy Green Chile Smash Burgers on the Flatrock—especially when they’re layered with roasted Hatch chiles, sweet onions, and a bold swoosh of garlicky mayo. This recipe fuses smoky Southwestern heat and classic smash burger technique, all crisped and caramelized on a griddle for the ultimate backyard burger experience.

Ingredients You’ll Need

You won’t believe how easy it is to pull off such crave-worthy Green Chile Smash Burgers on the Flatrock with just a handful of simple, high-impact ingredients. Each piece—especially those fresh Hatch chiles—brings just the right note of savory, spicy, melty, or creamy to transform regular burgers into something unforgettable!

• Ground beef (1 pound): Choose beef with a bit of fat (80/20) for those signature juicy, crisped edges that only smash burgers can deliver.
• Fresh Hatch green chiles (1 pound): The star of the show! They roast beautifully and bring a signature earthy heat that makes these burgers totally addictive.
• Brioche burger buns (2): Soft, slightly sweet, and buttery, brioche buns hug all that flavor without overpowering it.
• Onion (1): Thick-cut rounds get griddled alongside the chiles, lending deep sweetness and extra juiciness to every bite.
• Spicy pub cheese (½ cup): Creamy, melty, and with a touch of kick—it ties everything together in gooey perfection.
• Salt Pepper Garlic seasoning (2 tbsp): This simple blend makes seasoning foolproof; the trifecta of flavor for beef (and for shortcut lovers, any all-purpose blend works).
• Garlic mayo (½ cup): Homemade by mixing mayo with crushed garlic and plenty of pepper; it’s the cool, creamy finish these fire-roasted burgers deserve.

Variations

The beauty of Green Chile Smash Burgers on the Flatrock is how easily you can riff on the theme! Whether you want to dial up the heat, go lighter, or make it dairy-free, there’s plenty of room to adapt and make these burgers truly your own.

• Cheese Swap: Try pepper jack, sharp cheddar, or even sliced American if you want a milder, ultra-melty option.
• Bun Alternatives: Swap brioche for potato rolls, pretzel buns, or even crisp lettuce wraps for a lower-carb spin.
• Heat Level Up/Down: Toss in extra roasted jalapeños for more fire, or sub in milder Anaheim chiles to keep things gentle.
• Vegetarian Option: Use smashable plant-based burger patties and vegan cheese—the peppers and garlicky mayo keep the flavor big.

How to Make Green Chile Smash Burgers on the Flatrock

Step 1: Roast the Chiles and Onions

Preheat your Traeger Flatrock to medium-high and rub your Hatch chiles and thick-sliced onions with a little oil. Set these directly on the hot griddle and let them char until blackened and blistered, which usually takes about 15 minutes. Press down with a burger press if needed for even contact with the griddle—those smoky skins are flavor gold!

Step 2: Steam and Chop

Once perfectly blackened, tuck the hot chiles and onions into a plastic bag, seal tightly, and let them steam for 15 minutes. This makes peeling effortless. When cool enough to handle, rub off the charred skin, remove stems and seeds, then finely dice everything for tucking into the burgers.

Step 3: Portion and Prep the Burgers

While the chiles steam, reheat your Flatrock to medium. Divide your ground beef into four equal balls (about 1/4 pound each). Get your pub cheese, garlic mayo, and buns ready—this part goes fast, so a quick setup ensures perfect timing.

Step 4: Smash and Sear

Spoon a little oil and a scoop of your chile-onion mix onto four spots on the griddle. Let them sizzle until golden, then add a burger ball to each heap. Top with parchment, and use your burger press to smash each one thin, pressing the beef right into those peppers. It’s the smash that brings the magic, marrying the spicy-sweet flavors to the meat.

Step 5: Season, Flip, and Cheese

Sprinkle each patty liberally with salt, pepper, and garlic—the classic burger trio! Sear for 2-3 minutes, flip so the crisped side faces up, then immediately crown each with a scoop of your spicy pub cheese. Cover with a steam dome to help the cheese melt into luscious rivers while the patties finish cooking.

Step 6: Toast & Build

Sneak your buns onto the griddle and toast until the edges are golden and just crisp. Spread the garlic mayo generously over the bottoms, layer on two patties per burger (yes, treat yourself), and add any extra chile-onion mix you have left. Cap it off, slice in half for maximum flavor cross-section, and serve your Green Chile Smash Burgers on the Flatrock hot and messy!

How to Serve Green Chile Smash Burgers on the Flatrock

Garnishes

For a fresh finishing touch, sprinkle your Green Chile Smash Burgers on the Flatrock with extra roasted green chile pieces, a few sliced green onions, or even a smattering of chopped fresh cilantro. If you love heat, pop on some pickled jalapeños—or go for crisp iceberg lettuce to lighten up that rich, delicious stack.

Side Dishes

These burgers are fabulous alongside classic crinkle fries, crunchy kettle chips, or a simple green salad with a citrusy vinaigrette. For a backyard feast, add grilled corn or even some charred shishito peppers to keep that Southwestern vibe going strong.

Creative Ways to Present

Stack your Green Chile Smash Burgers on the Flatrock in a tower for a wow-worthy presentation, or slide mini versions onto a platter for an epic game day slider spread. Bonus points for serving with little cups of the extra garlic mayo on the side—or print cute flags that say “Warning: Addictively Spicy!” to stake into each bun.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Green Chile Smash Burgers on the Flatrock (lucky you!), cool them completely and store patties and toppings separately in airtight containers in the fridge for up to three days. For buns, keep them in a sealed bag at room temperature to maintain their pillowy texture.

Freezing

To freeze, wrap individual cooked patties (without cheese or sauce) tightly in plastic wrap, then foil, and freeze for up to 2 months. The roasted chile-onion mix can also be frozen separately—just thaw overnight in the fridge before using for future burger nights.

Reheating

To reheat, pop burger patties back on your griddle (or stovetop skillet) over medium heat until warmed through—bonus if you can give them a fresh cheese melt under the steam dome. Microwave works in a pinch, but for those legendary crispy bits, griddle is king!

FAQs

Final Thoughts

If you’re craving a burger night that brings bold flavor and tons of fun, Green Chile Smash Burgers on the Flatrock are the way to go. They’re fast, fresh, outrageously delicious, and just the thing to impress your family or friends—so fire up that griddle and treat yourself to a taste of the Southwest tonight!

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