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ROASTED HATCH CHILE BURGERWITH SMOKED CHEESE SAUCE

Difficulty 2/5
|
Prep time 15 mins

Cook time 60 mins
|
Serves 4-6

Hardwood Hickory

This burger has got it all. Roasted hatch chile peppers and a homemade smoked cheese sauce is placed atop beef patties, bringing the bold flavors of the American Southwest right to your backyard.

Ingredients

SMOKED CHEESE SAUCE

16 oz VELVEETA CHEESE

2 CLOVES GARLIC, MINCED

1 TBSP BUTTER

1 TSP FRANKS RED HOT

1/4 CUP MILK

BURGERS

1 TBSP BUTTER

1/2 YELLOW ONION, THINLY SLICED

2 CLOVES GARLIC, MINCED

1 LB ROASTED HATCH GREEN CHILES, PEELED DESEEDED, CUT INTO STRIPS

2 LBS GROUND BEEF

3 TSP TRAEGER BEEF RUB

4 EA BURGER BUNS

Preparation

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

For the Smoked Cheese Sauce: Heat 1 Tbsp butter in a small oven safe pan over medium-high heat. Add minced garlic and sauté 30 seconds. Add Velveeta cheese and stir until melted then add hot sauce.

Transfer the pan to the grill and smoke for 30 minutes. Remove from heat and set aside until ready to use.

For the Chile-Onions: Heat 1 Tbsp butter in a sauté pan over medium heat. Add onion and cook until translucent and tender, about 5-7 minutes. Add garlic and roasted chiles and cook until chiles are warmed through. Remove from heat and set aside until the burgers are finished.

Increase the grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500 degrees F if available.

For the burgers: Form ground beef into 4 equal patties and season with Traeger Beef Rub.

Place directly on the grill grate and cook for 8-10 minutes, flipping once halfway through.

Cut burger buns in half and place directly on the grill grate. Toast buns for 2-3 minutes.

To build the burgers, place the patty on the bottom bun, pour smoked cheese sauce on top and finish with hatch chile onion mixture. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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