Authentic Colorado Hatch Green Chili Cheeseburger Recipe for the Arteflame Grill

There is nothing quite like the smoky, savory heat of a Colorado Hatch Green Chili Cheeseburger to define the flavor of the American Southwest. This recipe isn't just about grilling a patty; it is about celebrating the harvest of the famous Hatch valley chiles, bringing a distinct earthy spice that pairs perfectly with juicy beef. When prepared on an Arteflame grill, you elevate this regional classic to new heights. The high-heat center grate provides that restaurant-quality sear on the burger to lock in juices, while the flat-top griddle allows you to roast the fresh chilies and toast the buns simultaneously without flare-ups. Whether you prefer your chilies chopped into a relish or smothered as a sauce, this burger delivers a complex profile of smoky char, creamy melted cheese, and that signature slow-burning heat. It is the ultimate comfort food for outdoor cooking enthusiasts looking to spice up their backyard barbecue rotation.

Ingredients

• 2 lbs Ground Beef (80/20 blend for juiciness)
• 4 Fresh Hatch Green Chilies (or 1 cup canned roasted green chilies)
• 4 Brioche Hamburger Buns
• 8 Slices Sharp Cheddar Cheese or Pepper Jack
• 2 tbsp Unsalted Butter (melted, for buns)
• 1 tsp Sea Salt
• 1 tsp Coarse Black Pepper
• 1 tsp Garlic Powder
• Optional: Sliced onions, lettuce, and tomato for garnish

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a wood fire in the center of your Arteflame grill.
2. Allow the grill to heat up for about 15-20 minutes. You want the center cooktop to be extremely hot (over 600°F) for searing, while the outer ring remains cooler for toasting buns and slow-roasting vegetables.
3. Clean the cooktop surface with a scraper and apply a thin layer of cooking oil to season it before placing any food down.

Step 2: Roast the Hatch Chilies

1. Place your fresh Hatch green chilies directly on the flat cooktop surface near the center where the heat is high.
2. Roast them, turning occasionally, until the skin is blistered and charred on all sides.
3. Remove the chilies from the grill. Place them in a bowl and cover with foil for 5 minutes (this steams them to make peeling easier).
4. Peel off the charred skin, remove the stems and seeds, and chop the chilies into strips or a rough dice. Move them to the cooler outer edge of the grill to keep warm.

Step 3: Grill the Burger Patties

1. Form the ground beef into four equal patties. Be careful not to overwork the meat. Press a slight indentation in the center of each patty to prevent it from puffing up.
2. Season both sides generously with salt, pepper, and garlic powder.
3. Place the patties on the hot center cooktop ring. Sear for about 3-4 minutes per side for medium-rare to medium doneness. The Arteflame’s heat will create a delicious crust.

Step 4: Melt the Cheese and Chilies

1. Once the burgers are flipped and nearing completion, pile a generous amount of the chopped roasted green chilies on top of each patty.
2. Immediately place two slices of cheese over the chilies on each burger.
3. The heat from the burger and the grill will melt the cheese, locking the chilies in place. If needed, you can use a basting cover (dome) to speed up the melting process.

Step 5: Toast and Assemble

1. Brush the cut sides of the brioche buns with melted butter.
2. Place the buns face down on the outer, cooler ring of the flat top grill. Toast until golden brown and crispy, which usually takes about 1-2 minutes.
3. Remove the patties from the grill and place them onto the bottom buns. Add any additional toppings you desire, cap with the top bun, and serve immediately.

Tips

Mastering the Colorado Hatch Green Chili Cheeseburger requires a little attention to detail regarding the chilies. If you are using fresh Hatch chilies, wear gloves when handling them, especially if you are removing seeds, as the oils can be potent and irritate your skin or eyes. The heat level of Hatch chilies varies significantly from mild to extra hot, so taste a small piece after roasting before piling it onto your burger to ensure it matches your heat tolerance. Regarding the meat, keep your beef cold until the moment it hits the grill; this helps the fat render properly and creates a better crust. Finally, utilize the different heat zones of the Arteflame. Keep your chopped chilies warm on the outer edge while the burgers sear in the center—this ensures every element of the burger is piping hot when you assemble it.

Variations

While the classic recipe is a crowd-pleaser, you can easily tweak this burger to suit different dietary preferences or flavor profiles. Colorado locals often debate the best way to serve this, leading to several delicious variations. Here are a few ways to mix things up on your grill:

• The Slopper: Serve the burger open-faced in a bowl and smother the entire thing in a ladle of green chili stew/sauce, topped with shredded cheese.
• The Heat Seeker: Swap the Cheddar for Ghost Pepper Jack cheese and leave the seeds in the fresh chilies for maximum spice.
• The Tex-Mex: Add a dollop of guacamole and crushed tortilla chips on top of the cheese for added texture and creaminess.
• The Breakfast Burger: Add a fried egg cooked on the flat top; the runny yolk mixes beautifully with the green chili heat.
• Bison Burger: Substitute beef for ground bison for a leaner, sweeter meat that is very traditional in Colorado cuisine.

Best pairings

A burger with this much bold flavor needs sides and drinks that can stand up to the heat without overpowering it. The smoky, spicy profile of the green chilies pairs exceptionally well with crisp, refreshing beverages and savory sides. To create the ultimate backyard feast, consider serving these burgers with golden sweet potato fries; the sweetness helps cut through the heat of the chilies. Grilled corn on the cob, roasted directly on the Arteflame with a dash of lime and cotija cheese, is another excellent side dish that stays on theme. For drinks, a cold Mexican lager with a lime wedge is the standard pairing, but a hoppy IPA also works well to accentuate the spice. If you prefer cocktails, a classic margarita on the rocks or a smoky mezcal mule will complement the roasted chilies perfectly.

Conclusion

The Colorado Hatch Green Chili Cheeseburger is more than just a meal; it is a culinary tradition that highlights the bold, rustic flavors of the West. Cooking this on an Arteflame grill adds a layer of wood-fired smokiness that you simply cannot replicate in a kitchen pan. The combination of the seared beef crust, the creamy richness of the melted cheese, and the earthy kick of the roasted chilies creates a harmony of textures and tastes that is unforgettable. Whether you are hosting a summer barbecue or looking for a hearty meal to warm up a cool autumn evening, this recipe is guaranteed to impress. Gather your friends, fire up the grill, and enjoy the authentic taste of Colorado right in your own backyard.