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Roasted Hatch Chile Burger with Smoked Cheese Sauce

Roasted Hatch Chile Burger with Smoked Cheese Sauce

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

1 Hr




Number of People Serving


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Units of Measurment:
2 Tablespoon butter
4 Clove garlic, minced
16 Ounce Cheese, Velveeta
1 Teaspoon Frank's RedHot Sauce
1/4 Cup milk
1/2 Whole onion, diced
1 Pound Roasted Hatch Green Chiles, peeled, deseeded, cut into strips
2 Pound ground beef
3 Teaspoon Traeger Beef Rub
4 Whole burger buns


  • 1

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

  • 2

    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.

  • 3

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

  • 4

    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.

  • 5

    Increase the grill temperature to High. For optimal results, set to 500 degrees F if available.

    500 ˚F / 260 ˚C


  • 6

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

  • 7

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

  • 8

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

  • 9

    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!

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