Let's get grilling

1 Prepare grill for medium-high heat cooking, approximately 400ºF.
2 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.
3 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.
4 Form ground beef into 4 patties. Season liberally on both sides with Kosher salt and ground black pepper.
5 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.
6 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.
Cooking for 4 people


  • hatch chiles
  • medium white onion, thinly sliced
  • ground beef (preferably an 80/20 meat-to-fat ratio)
  • kosher salt
    2 tsp.
  • ground black pepper
    1/2 tsp.
  • sharp Cheddar cheese
    4 slices
  • Hidden Valley® Original Ranch® Salad Dressing
    1/4 cup
  • Kaiser rolls, lightly toasted

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