Smash burgers are all the rage these days — thin burgers, smashed on the grill, with crispy and extra tasty crust on the top and bottom. This technique adds a lot of flavor, but I wanted to up that flavor even more. So I added Hatch green chiles. Why not?

Normally I’d suggest doing these outside on a flat top grill (or cast iron pan on a grill) as they are crazy smokey. If doing them outside I recommend 80/20 ground beef — it will create a much better crust and overall taste. I’m doing these inside so I’m using 96/4 ground beef (96% lean) to cut the smoke way down (and flavor, boo).

Green Chile Smash Burgers (with pimiento cheese)

Recipe by Jeff ScottCourse: LunchCuisine: American, New MexicanDifficulty: Easy


Prep time


Cooking time



Hatch Green Chiles make these smash burgers really pop.


  • 1# 96/4 Ground Beef (makes 4 double burgers)

  • Small can diced fire roasted Hatch green chiles

  • Buns

  • Other toppings (cheese, etc.)

  • Salt and Pepper to taste


  • Get your grill flat top / grill with a flat cast iron pan on it / stove top cast iron pan up to about 400 degrees fahrenheit.
  • Drop one small spoon of ground beef (about 1/16 of the pound) on the pan and flatten with an indentation in the middle with the spoon. Add small spoon of diced green chiles.
  • Drop another spoon of ground beef to the side of the first, flatten a bit and place on top of the first.
  • Flip the whole thing (all three layers) and smash with a spatula and an other tool — I’m using a wooden spoon. Push down with the wooden spoon lift and move the spatula often to keep the top of the burger flat.
  • Let this cook at this point for a good 45-60 second without moving it around.
  • Flip and wait for another 30-45 seconds or until done to your needs.
  • Plate as desired, shown here a double patty with Hatch green chile pimiento cheese (recipe coming soon).


  • Use any burger topping you desire.