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The Hatch Burger

Photo: Iain Bagwell; Styling: Emma Star Jensen
Total time 50 mins
Yield Serves 4
At Umami Burger restaurants in Los Angeles and San Francisco, these juicy, full-flavored, mildly spicy burgers are seasoned with Umami Dust and Umami Master Sauce (order at Soy sauce makes a good substitute.


  • 3 Anaheim chiles
  • 3 poblano chiles
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup mayonnaise
  • 1 teaspoon minced garlic
  • 1 1/2 pounds ground beef (80% lean)
  • About 1/4 cup butter
  • 4 slightly sweet rolls, such as Hawaiian sandwich or Kaiser
  • 4 to 6 tsp. soy sauce
  • 4 slices white American cheese

Nutrition Information

  • calories 800
  • caloriesfromfat 56 %
  • protein 42 g
  • fat 50 g
  • satfat 20 g
  • carbohydrate 46 g
  • fiber 2.3 g
  • sodium 1707 mg
  • cholesterol 159 mg

How to Make It

  1. Broil chiles on a rimmed baking sheet, turning as needed, until blackened on all sides, about 10 minutes. Let cool. Peel, then cut open and remove stem and seeds. Finely chop chiles. Put in a medium bowl and stir in 1/4 tsp. salt. Mix mayonnaise with garlic in another medium bowl.

  2. Heat a grill or griddle to medium (350° to 450°). Mix beef with remaining 1/2 tsp. salt in a large bowl until just combined. Divide into 4 portions and form each into a 1/2-in.-thick patty with a slight depression in the center.

  3. Oil cooking grate or griddle with a wad of oiled paper towels. Grill burgers, turning once and sprinkling with about 1/2 tsp. soy sauce on each side, until done the way you like, 7 to 8 minutes for medium. During the last minute, lay a cheese slice on each burger to melt it.

  4. Meanwhile, lightly butter cut sides of rolls and toast on grill or griddle, about 2 minutes.

  5. Spread garlic mayo on cut sides of rolls. Add burgers, topping each with about 2 tbsp. chile mixture.