Annabelle Breakey
Total Time
30 Mins
Serves 4

Chiles spice up these burgers three ways: grilled, in the pepper jack cheese, and in the chipotle mayo. If you have access to fresh Hatch chiles from New Mexico, which are meaty and full-flavored, by all means use them, but feel free to substitute readily available Anaheims or use canned chiles.

How to Make It

Step 1

Heat grill to medium (350° to 450°). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.

Step 2

Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.

Step 3

Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.

Step 4

Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.

Step 5

*Canned Hatch green chiles are available in some grocery stores.

Step 6

Note: Nutritional analysis is per burger.

Ratings & Reviews

gzwaagstra's Review

July 05, 2013

KareeLee's Review

June 06, 2012

AinOakPark's Review

January 03, 2012
Well, again, one review does not make it top rated.

roxykooks's Review

July 05, 2011
This burger sounds like ..well....something not toooo great....Was I wrong. This burger has got to be the simplest yet best burger my husband and I have ever tasted, all the way down to the Frito topping...That coming from a husband that is a regular yellow mustard freak...and a burger must have tomatoes/lettuce/red onions on top...followed the recipe exact other than adding extra Hatches chili's...give it a'll like it..