If there is one thing that helps get us through the long and hot summers here, it’s taking advantage of all of the amazing in-season produce. From peaches to corn to strawberries, summer arguably has the best produce – and one of our favorites are hatch green chiles from New Mexico. It can be a pretty short season, so we love to stock up and throw them in as many recipes as we can – one of our favorites as of late being mixed in with homemade guacamole atop a smashburger. SO GOOD.
The fresh roasted hatch chiles are one of the key ingredients to making this recipe so good. The other? Beef, of course. High quality beef at that, since when you smash the burgers you just season them with some salt + pepper.
For this recipe, we grabbed Nolan Ryan beef from our local Kroger. We’ve used Nolan Ryan beef for so many things before – homemade chili, taco meat, and now these smashburgers – and it never disappoints. Plus, if you use a digital or paper coupon for purchases from the Meat & Seafood department in Kroger North Texas stores, you’ll receive 3x the fuel points! High quality beef AND scoring 3x fuel points? It’s a win-win. The Meat & Seafood department has so much to offer, so might as well stock up on other goodies while you’re there and rack in the fuel points. The promotion ends Sept. 4, so hurry in store and get your necessities for that Labor Day cookout.
If you’ve never made a smashburger at home before, you’re going to love it. It’s now our favorite way to make burgers – no grill required. The patty gets a little crispy on the outside, but it’s still flavorful and cooked perfectly medium on the inside. These come together super fast, so it’s important to have your guac, buns and any other condiments ready to go!
Serve these with whatever sides you want – potato salad, french fries, corn on the cob. We like serving them with good old fashioned chips, which are also helpful in scooping up the extra guacamole 😉
A few notes on the smashburgers:
- Use a cast iron or heavy bottomed pan (we use our Le Crueset) – do not use a non-stick pan. You won’t get the same results.
- These can get a little smoky, so turn on the vent over your stove if you have one!
- If you want, you can also make these outside on the grill, and just place the cast iron directly on the grill.
- You need an oil with a high smoking point – do not use olive oil. We use canola/vegetable oil. We’ve also heard ghee works.
- This is not the time to use lean beef. We usually use 85/15, and 80/20 would also work. Since these are thin and seasoned with just salt + pepper, you need the flavor the fat adds! It’s worth it, promise.
- If you want to make these low-carb friendly, serve them on butter lettuce leaves. This is generally how we eat them, and it’s just as good.
A few notes on the guacamole:
- Try to use fresh hatch chiles – whether you roast them in the oven at home or buy them pre-roasted from the grocery store. These are also available at your local North Texas Kroger, too!
- If you can’t find hatch chiles or they’re not in season, substitute poblano or anaheim peppers.
- This will make a lot of guacamole, so to keep it fresh, store it with one or two of the pits of the avocado, and press plastic wrap firmly on top of the guacamole, preventing air from getting in.
This post was in collaboration with Kroger, but as always, opinions, words and pictures are our own!
- 1 lb. Nolan Ryan ground beef (we use 85/15)
- 1 tsp. canola/vegetable oil (do not use olive oil)
- Kosher salt + ground pepper
- 4 oz./slices favorite cheese
- 4 soft hamburger buns
- Hatch chile guacamole, recipe follows
- 4 lettuce leaves
- 4 tomato slices
- Any other condiments you want!
- 2 large avocados
- 2 hatch chiles, roasted + chopped (de-seed them if they're spicy)
- 1 lime
- 1 roma tomato, cored, de-seeded + chopped
- 1 handful cilantro, roughly chopped
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Salt + pepper
- Using a fork, mash avocados in a medium-sized bowl, leaving some chunks.
- Gently stir in chopped hatch chiles + tomatoes. Start with a little less of the chiles, depending on the spice level, and add in more as needed.
- Mix in juice of 1 lime, cilantro, garlic powder, onion powder, salt + pepper. Taste + season more accordingly. Set aside.
- Heat a cast iron or heavy bottomed pan over medium-high heat for 3-5 minutes. Toast buns if desired.
- Divide beef into four portions, loosely packing into balls.
- Pour a drizzle of canola/vegetable oil in the bottom of pan, using a paper towel to soak up any excess - you don't want a lot or the burgers will fry. Make sure the pan very hot!
- Place two ground beef balls into pan and immediately smash them flat (about 1/4" thick, or thinner) using a metal spatula or the bottom of a cup.
- Season generously with salt + pepper. Let cook for 3 minutes, until the bottoms have a nice browned crust on them.
- Flip over, season other side with salt + pepper and cover with cheese, if using. Cook for about 2-3 more minutes until the other side has a brown crust.
- Remove from pan, and repeat with the remaining two patties.
- Place patties on buns, top with lettuce, onion + a generous serving of guacamole.