Need Some Help?

Give us a call and we'll get you taken care of.


Effective 5/5/24:

Monday - Friday: 9am – 6pm

Saturday: 9am – 5pm

Sunday: 12:30pm - 4pm

Service & Construction: Mon-Fri: 8am-5pm | Call 316-722-4311

Backyard Blogging.

Roasted Hatch Chile Burger with Smoked Cheese Sauce

Bring the bold flavors of the American Southwest right to your backyard. Roasted Hatch Chile Burger with Smoked Cheese Sauce has it all. Roasted hatch chile peppers and a homemade smoked cheese sauce are placed atop beef patties.


2 Tablespoon butter
4 Clove garlic, minced
16 Ounce Velveeta cheese
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


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

For the Smoked Cheese Sauce: Heat one 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. For optimal results, set it to 450° 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 two-three 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!
Recipe and photo from Traeger.