Appetizer
Hatch Green Chile Cheeseburger Sliders
4.9 · 96 reviews
These Hatch green chili burger sliders turn New Mexico's most famous burger into the ultimate crowd-pleasing party food — juicy seasoned beef, melty cheddar, and smoky roasted Hatch green chile piled onto sweet Hawaiian rolls and finished with a buttery brown-sugar glaze. They disappear fast, so you might want to make two pans.
If you've ever brought sliders to a party, you already know what happens — they're the first thing to go, every single time. Now imagine those same irresistible little sandwiches loaded with the smoky roasted Hatch green chile that makes the state's green chile cheeseburger so legendary. That's exactly what's happening here, and the results are nothing short of spectacular.
The green chile cheeseburger, made for a crowd
The Hatch green chili burger is such a New Mexico institution that the state has an official Green Chile Cheeseburger Trail. This recipe takes everything that makes that burger great — seasoned beef, fire-roasted chile, and a double layer of cheddar that locks the chile in place — and bakes it all on a full package of Hawaiian rolls so you can feed twenty-four people from one pan. Everything melts together under a foil tent into something warm and perfectly unified, then you slice along the roll lines and serve. It's the green chile cheeseburger experience without standing at the grill flipping one patty at a time.
The glaze that takes them over the top
Don't skip the glaze — it's the finishing touch that makes these sliders unforgettable. Melted butter, brown sugar, Worcestershire, and stone-ground mustard get spooned right over the rolls before they bake, soaking into every inch and caramelizing into a savory-sweet top that's downright addictive. That sweet, glossy crust against the smoky chile and sharp cheddar is the whole magic of the dish.
Choosing your chile & heat
Our family has farmed the Hatch Valley for five generations, and the chile is what makes the burger. Roasted Hatch Green Chile is fire-roasted and partially peeled, ready to layer straight on — choose medium for a flavor-forward slider or hot if your crowd likes heat. In peak season, grab Fresh Hatch Green Chile and roast it yourself. Jarred, frozen, or fresh all work beautifully, so use whatever you have on hand. Want the same flavor on a single full-size patty? Make our classic Hatch green chile cheeseburger instead.
Pro tips, serving & make-ahead
Slice the whole sheet of rolls in half horizontally without separating them — that's the trick to fast assembly. Layer cheese against both the beef and the rolls so it melts into a seal that keeps the sliders together. Drain the beef well so the bottom buns stay sturdy under the glaze. You can build the whole pan a few hours ahead, cover it, and refrigerate until party time; just add a few minutes to the bake. Serve hot with pickles, chips, or a simple slaw — and feeling extra indulgent? Try the bacon green chile slider version.
Hatch Green Chile Cheeseburger Sliders
- Prep20 min
- Cook40 min
- Total1 hr
- Serves12
Ingredients
Instructions
- Preheat oven to 350°F.
- Bake bacon for 15 to 17 minutes until crispy. Drain on a paper towel and cut into strips. Set aside.
- Without separating the rolls, slice the entire package horizontally in half. Place the bottom half of the rolls on a cookie sheet with sides or a jelly roll pan.
- In a large skillet, cook ground beef with garlic powder, onion powder, salt, and pepper over medium heat until no longer pink. Drain excess fat.
- Layer the ingredients in the following order over the bottom half of the rolls: half of the cheddar cheese slices, bacon strips, Roasted Hatch Green Chile strips, seasoned ground beef, and remaining cheddar cheese. Place the top half of the rolls over the layers.
- In a small bowl, combine melted butter, brown sugar, Worcestershire sauce, and stone ground mustard. Spoon the glaze evenly over the tops of the rolls.
- Cover with foil and bake for 20 to 25 minutes until the cheese is melted and the rolls are heated through.
- Remove from oven, uncover, and slice into individual sliders along the roll lines. Serve immediately.
Made with Hatch Green Chile Sauce, grown by our family in the Hatch Valley for five generations.
Everything for this recipe
