This recipe is part of a sponsored content series produced in partnership between Texas Monthly and H-E-B highlighting H-E-B brand products that are made to be Texas favorites.

No matter which colors you wear or what you yell for a rallying cry, there is one thing all Texas football fans can agree on: the key to a great tailgate is great food. And the best tailgate food has a few key hallmarks. Ideally it can be cooked on the grill or smoker, with a few elements prepared in advance at home. Above all, it must be delicious. This is not a time for bland, dry sandwiches! Nope, this is a time for Hatch Chile Cheeseburgers. Because football season begins during one of our favorite times of year, Hatch chile season! These special peppers have a limited season and are only available in August, so it’s best to make the most of them while you can.

H-E-B can help with that as your one-stop destination for all things Hatch! H-E-B goes big for Hatch season, with 100+ stores roasting fresh Hatch peppers on weekends and offering unique Hatch-infused products that will delight your Texan tastebuds. Try their Hatch Guacamole or Hatch Green Chile Bacon, both of which will add an extra kick to your Hatch Chile Cheeseburger. These burgers are topped with Hatch chiles and caramelized Texas sweet onion, a smokey-spicy-sweet concoction that can be made at home before you head to the stadium.

Once you’re set up on-site, you’re going to have a lot more on your mind than making burgers, so this recipe keeps it super simple. Start with H-E-B Prime 1 Beef Brisket Steak Burgers, pre-made patties made in-store daily from beef that’s been aged a minimum of 14 days for maximum tenderness. Grilled to perfection under a swath of H-E-B Mild Cheddar Cheese Burger Slices and served on a plush H-E-B Brioche Hamburger Bun, these burgers are fantastic no matter how your top them. But it’s that amazing Hatch chile and caramelized onion topping that completes the picture, along with your favorite condiments.

So fire up the grill and get ready to cheer. Whether you’re on campus or watching from your living room, these cheeseburgers will sweeten any victory. Go team! To Texas, With Love, from H-E-B.

Hatch Chili Cheeseburgers

For each burger:

  1. Heat a charcoal or gas grill to medium-high heat.
  2. Season each side of the Beef Brisket Steak Burger with ½ teaspoon Brisket Rub Spice Blend.
  3. Cook the burger directly over the heat for about 7-8 minutes, depending on how well-done you like your burgers. Flip over using a spatula.
  4. Place a slice of cheese on top. Cook for another 7-8 minutes, or until the cheese is melted.
  5. Top with the onion and chile topping, using a fork to spread it evenly over the burger.
  6. To build the burger: spread the mayonnaise on the bottom half of the bun. Top with the lettuce, the tomato, the burger, and the top of the bun, in that order. Serve.

Note: if you wish to toast the buns, place them cut-side down on the grill for 2 minutes before the burger is finished cooking.

For the caramelized sweet onion and Hatch chile topping:

  1. First, roast and skin the Hatch chiles: over an open gas flame or under a broiler, roast the chiles until the skin is blackened and blistered all over. Use tongs to turn the chiles. Once fully blistered, place in a heat-tolerant vessel with a lid (a glass mixing bowl covered with a plate works well) and let cool.
  2. While the chiles cool, melt the butter in a skillet over medium heat. Add the onions and the salt, and cooking, stirring frequently, until deep golden brown, about 35 minutes.
  3. When the chiles are cool, peel off their skin and remove stems and seeds (it can help to run them under water). Dice. Add to the onion mixture and cook, stirring, until the chiles are softened, about 5 minutes. Remove from heat and proceed with the burger instructions.

Note: you could make this on a grill in a cast iron pan, but it might be easier to make this topping before you head out to the tailgate and bring it with you, already prepared.

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