Utah Hatch Chile Cheese Stuffed Burgers

Introduction

These Utah Hatch Chile and Cheese Stuffed Burgers are everything you love about the Southwest in one big, juicy bite. Stuffed with fire-roasted Hatch chiles and gooey cheese, then reverse seared on the Arteflame grill, this burger turns your backyard BBQ into a gourmet affair. The reverse searing method delivers steakhouse-quality results—seared center grate at 1,000F to seal in the juices, then gently brought to temperature on the flat top griddle. With a rich smokiness, melted cheese, and chile heat that’s perfectly balanced, this burger is made for true flavor lovers.

Ingredients

• 2 lbs ground beef (80/20 blend recommended)
• 1 cup fire-roasted Hatch chiles, peeled, deseeded, and chopped
• 1 1/2 cups shredded sharp cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly cracked black pepper to taste
• 4 brioche burger buns, toasted
• Butter (for toasting buns and griddle cooking)
• Lettuce, tomato, pickles, and preferred condiments

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the base of the Arteflame grill.
2. Stack split, dry firewood over the oiled napkins.
3. Light the napkins and allow the fire to build. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the burger patties

1. In a large bowl, season the ground beef with garlic powder, paprika, salt, and pepper. Mix gently until just combined.
2. Divide the ground beef into 8 equal portions. Flatten each into a thin patty about 1/2-inch thick.

Step 3: Stuff the burgers

1. On 4 of the patties, evenly distribute the chopped Hatch chiles and shredded cheddar cheese, leaving a small border around the edges.
2. Top each with another patty and seal the edges tightly by pinching them together all around. Press gently to shape into thick, even burgers.

Step 4: Sear the burgers on the center Arteflame grate

1. Place the stuffed patties on the center grill grate over the 1,000F fire for a strong sear. Sear 1-2 minutes per side until deeply browned.

Step 5: Move to the Arteflame flat top cooktop

1. Transfer the burgers to the flat griddle cooktop (closer to center for higher heat) to finish cooking to desired doneness.
2. Cook until they reach an internal temperature that’s 15°F below your target doneness, then remove and rest (e.g., remove at 135°F for medium).

Step 6: Toast the buns & prep condiments

1. Spread butter on brioche buns and toast them on the flat cooktop until golden brown and crisp.
2. Prepare and grill your toppings (onions, mushrooms, etc.) on the flat griddle while burgers cook.

Step 7: Assemble and serve

1. Layer lettuce, tomato, and pickles on the bottom bun.
2. Place the juicy burger on top, then add your preferred sauces and crown with the top bun.

Tips

• Use butter instead of oil on the griddle for richer flavor.
• Don’t overwork the meat—loose-packed patties stay more tender.
• Rest meat for 5-10 minutes before serving to let juices redistribute.
• Control heat by moving ingredients to outer edges of the flat cooktop.
• Check burger temp with a meat thermometer for perfect doneness.

Variations

1. Green Chile Bacon Burger: Add crispy grilled bacon and Monterey Jack cheese along with the Hatch chiles for a salty, smoky twist.
2. Southwestern Chipotle Burger: Mix chipotle in adobo with cream cheese for a spicy filling and top with smoky grilled onions.
3. Tex-Mex Queso Burger: Add pepper jack and queso fundido inside, then top with fresh guacamole and jalapeños.
4. Breakfast Burger: Add a grilled fried egg and cooked hash browns on top with cheddar and Hatch chiles inside.
5. Veggie Hatch Burger: Use a plant-based patty like Beyond or black bean blend and stuff with roasted Hatch chiles and vegan cheese.

Conclusion

Grilling these burgers on your Arteflame will give you a flavor-packed experience that’s hard to beat. The high-heat sear locks in juices while the flat top provides perfectly even cooking. Fire up your grill and bring some Utah heat to tonight’s dinner.

Best pairings

• Grilled corn with Hatch chili butter
• Sweet potato wedges grilled to crispy perfection on the flat top
• Cold Utah peach ale or a smoky porter
• Grilled peaches with honey and cinnamon ice cream for dessert