A beef patty topped with roasted Hatch green chiles and melted cheese at Oklahoma City burger joints, reflecting Southwestern influence along Route 66.

The green chile cheeseburger is most strongly associated with New Mexico's Hatch Valley, which produces a celebrated crop of long green chiles roasted each August. Oklahoma City's connection to that tradition runs through Route 66, a corridor of Southwestern and Midwestern exchange that passes through OKC. In the late 20th century, green chiles appeared on OKC menus as chefs recognized how well the smoky, mildly spicy pepper complemented ground beef. The tradition grew as OKC's Hispanic population expanded, bringing knowledge of Hatch chile preparation. Fresh Hatch chiles now arrive at OKC grocers each August, and several burger restaurants carry dedicated green chile burgers year-round.

Where to eat Green chile cheeseburger in Oklahoma City

2 editor picks for Green chile cheeseburger in Oklahoma City, ranked by editorial score. All Oklahoma City signature dishes · Green chile cheeseburger across every city.

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Make it at home

Serves 440 minBeginner

Ingredients

  • 500g ground beef, 80/20 fat ratio
  • 4 Hatch green chiles, or Anaheim as substitute
  • 4 slices pepper jack or white American cheese
  • 4 brioche hamburger buns, toasted
  • Salt and black pepper
  • Mayonnaise, lettuce, and tomato to serve

Method

  1. Char green chiles directly over a gas flame or under a broiler, turning until blistered on all sides, about 8 minutes total. Place in a covered bowl for 10 minutes to steam, then peel, seed, and slice into strips.
  2. Form beef into 4 patties about 2cm thick. Season generously with salt and pepper on both sides.
  3. Cook patties on a hot cast-iron skillet or grill over medium-high heat, 3 to 4 minutes per side for medium. In the last minute, top each patty with green chile strips and a slice of cheese, then cover the pan briefly to melt the cheese.
  4. Serve on toasted buns with mayonnaise, lettuce, and tomato. The chile strips should drape over the patty so their smoky juices soak into the meat.

Editor tip. Freeze a batch of fresh-roasted Hatch chiles in August in portioned sandwich bags so you can make green chile burgers all year.

Common allergens: Gluten, Dairy.