Hatch Chile Cheese Burger
- Yields: 4 Servings
- Cook time: 30 minutes
- Prep time: 10 minutes
- 4 hatch chiles
- 1 medium white onion, thinly sliced
- 1½ lbs. ground beef (preferably an 80/20 meat-to-fat ratio)
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 4 slices sharp Cheddar cheese
- 1/4 cup Hidden Valley® Original Ranch® Salad Dressing
- 4 Kaiser rolls, lightly toasted
Prepare grill for medium-high heat cooking, approximately 400ºF.
Place hatch chiles on the grill and cook until blackened on all sides. Remove chiles from the grill and seal in a large re-sealable bag for 10 minutes to steam. Remove the chiles from the bag and remove the charred skins, stems, and seeds. Slice the chiles into strips and set aside.
Place a small skillet on the grill and add the sliced onions. Cook the onions, stirring frequently until browned and softened. Add the chiles, stir and cook for another 2-3 minutes.
Form ground beef into 4 patties. Season liberally on both sides with Kosher salt and ground black pepper.
Place patties on the hot side of the grill and cook for approximately 4-5 minutes per side until they reach an internal temperature of 140ºF for medium, adding a slice of cheese to each during the last minute of cooking.
Remove the burger patties from the grill. Assemble burgers by spreading ranch dressing on the bottom buns then topping with a burger patty. Top the patties with an even portion of the hatch chile and onion mixture and the top bun. Serve immediately.