Oklahoma Hatch Chile Burgers on the Arteflame

Introduction

Smoky, seared, and full of flavor — these Oklahoma Hatch Chile Burgers bring the fire-roasted richness of Hatch green chiles together with juicy beef patties, all cooked entirely on the Arteflame grill. By using the searing power of the 1,000°F center grill grate followed by reverse searing on the flat top cooktop, you lock in all the savory juices for ultimate burger perfection. This recipe embodies the unique experience of open-fire cooking in Oklahoma style.

Ingredients

• 2 pounds ground beef (80/20 blend)
• 6 Hatch green chiles, fire-roasted and peeled
• 6 burger buns
• 6 slices sharp cheddar cheese
• 1/2 red onion, thinly sliced
• 1 tablespoon unsalted butter (for buns and onions)
• Salt and freshly ground black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Optional: mayonnaise, mustard, or favorite condiments

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the base of your Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the fire to build for about 20 minutes until the center grill grate reaches approximately 1,000°F.

Step 2: Roast the Hatch Chiles

1. Place whole Hatch chiles directly on the center grill grate.
2. Turn occasionally using tongs until the skin is blistered and blackened all around (about 5–7 minutes).
3. Move to the outer cooktop griddle, cover with a metal bowl, and let steam for 5 minutes.
4. Peel off the charred skin and remove seeds. Slice each chile in half lengthwise.

Step 3: Make the Patties

1. Form the ground beef into 6 equal patties, about ¾ inch thick.
2. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Step 4: Sear the Patties

1. Place patties on the center grill grate for a high-heat sear — 1 minute per side to develop a crust.
2. Move the seared patties to the flat top cooktop (hotter zone near the center) to finish cooking to desired doneness (use a meat thermometer).
3. Remember to remove patties from grill when internal temp is 15°F below final target (around 135°F for medium rare).

Step 5: Sauté Onions and Toast Buns

1. On a medium-hot section of the cooktop, melt butter.
2. Add sliced red onions and cook until tender and slightly caramelized, about 5–7 minutes.
3. Split buns and place face down on the cooktop; toast until golden brown.

Step 6: Assemble the Burgers

1. Place each burger patty on a toasted bun.
2. Top with a slice of cheddar cheese and two halves of roasted Hatch chile.
3. Add sautéed onions and any desired condiments.
4. Cap with the top bun and serve hot.

Tips

• Use a digital meat thermometer to get perfect doneness.
• Roast extra Hatch chiles during peak season and freeze for later use.
• Cook everything on the Arteflame to bring out natural, wood-fired flavors—no pans needed.
• Spread butter generously on buns before toasting for the best flavor and crisp.
• Use high-quality, fresh-ground beef for juicier burgers.

Variations

1. Southwest Chipotle Burger: Add chipotle mayo, pepper jack cheese, and grilled red bell peppers.
2. Oklahoma Onion Smash Burger: Thin patties smashed directly over sliced onions on the flat top, topped with American cheese.
3. Bacon Ranch Hatch Burger: Add crispy bacon, ranch dressing, and lettuce for a smoky, creamy finish.
4. Blue Cheese & Chile Burger: Mix blue cheese into the patty and top with roasted Hatch chiles and caramelized onions.
5. BBQ Brisket Hatch Burger: Layer smoked brisket over the patty, slather with barbecue sauce, and top with Hatch chiles.

Conclusion

Cooking on the Arteflame allows you to create unforgettable, perfectly seared burgers with juicy interiors and smoky depth. These Oklahoma Hatch Chile Burgers exemplify flavor, simplicity, and open-flame cooking at its best — all without the need for an oven or pots. Get out, fire up the grill, and savor the experience.

Best pairings

• Sweet Potato Fries grilled on the flat top in butter
• Classic milkshakes or local Oklahoma root beer
• Grilled corn on the cob with chili-lime butter
• Cold Texas wheat beer or seltzer
• Fresh tomato-cucumber salad from the griddle top