Labor Day is for gathering with friends and family, relaxing, and enjoying great food. These Hatch Chile Gruyere Burgers with Bacon are quick, easy, and incredibly flavorful, and the Crab-Stuffed Portobello Mushrooms make a fantastic appetizer. Both can be prepared ahead and finished quickly so you don’t miss time with your guests.
John and I are food lovers but picky diners when we eat out — we often judge restaurants by their burgers. Most of the time we find we can make better burgers at home. These Hatch Chile Gruyere Burgers with Bacon prove that: they’re bold, melty, and perfectly balanced.
With Labor Day approaching, I wanted an easy menu that could be mostly prepped ahead and then finished on the grill so I could socialize instead of spending the day in the kitchen. These burgers fit the bill — they come together quickly and deliver restaurant-quality flavor at home.
Hatch chiles are a seasonal treasure and this is the time of year to enjoy them. I’d used the Hatch-Gruyere combo before in my Hatch Chile Bacon Mac and Cheese and knew it would be exceptional in a burger. The result? A truly unforgettable burger — rich Gruyere, smoky bacon, and the subtle heat of Hatch chile.
I tested three methods to incorporate Hatch chiles into the burgers:
- Char the chiles, peel, dice, and mix them into the ground beef.
- Stuff a slice of raw chile with Gruyere inside the patty before grilling.
- Grill a slice of chile and place it on top of the finished burger (my favorite).
Mixing diced chiles into the beef (method 1) diluted their flavor, even with plenty added. Stuffing a raw slice inside the patty (method 2) kept the chile too firm. Grilling the chile and topping the burger with it (method 3) gave the best flavor and texture — smoky, slightly sweet, and tender — and it’s the simplest approach too.
For an appetizer, I made Crab & Havarti-Stuffed Portobello Mushrooms. I found Dill Havarti at my local supermarket, and it’s the perfect match for flaky crab and a crunchy Panko topping. These mushrooms can be assembled ahead of time and finished under the broiler in minutes when guests arrive.
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Hatch Chile Gruyere Burgers with Bacon and Crab Stuffed Mushrooms
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Ingredients
Hatch Gruyere Burgers with Bacon
- 1 pound ground beef I used 85% lean
- 1/2 cup diced yellow onion
- 2 Hatch chilies seeded
- 1 block Gruyere Cheese 8 slices 1/4″ thick
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 10-12 strips of bacon cooked
- 5-6 hamburger buns
- Olive oil
Crab & Havarti Stuffed Portobello Mushrooms
- 3-4 medium to large Portobello mushroom caps
- 1 block of Havarti with dill cheese
- 1 6 oz can of crab meat completely drained (I used Bumble Bee Fancy White)
- Panko bread crumbs
- Olive oil
Instructions
Hatch Gruyere Burgers with Bacon
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Combine the ground beef, onion, salt, and pepper. Form 5 to 6 balls, split each ball in half, and press each half onto waxed paper to make 4″ patties. Place two slices of Gruyere in the center of one half, then join the halves to enclose the cheese and form the patty.
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Slice the chiles to fit the burgers, drizzle with olive oil, and season with salt and pepper. Set aside.
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Butter the inside of each bun half and set aside.
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Grill burgers to desired doneness. Grill chiles until slightly soft, about 4–5 minutes, and toast buns on the grill.
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Assemble burgers with tomato, grilled chile slices, and bacon on top of the patty.
Crab & Havarti Stuffed Portobello Mushrooms
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Preheat the oven broiler.
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Wipe debris from the mushrooms, remove stems and gills with a spoon.
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Brush the mushroom outsides with olive oil, fill each cap with drained crab meat, top with thin Havarti slices, and sprinkle with Panko crumbs.
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Place 6–10 inches under the broiler and cook 5–6 minutes, watching carefully. Mushrooms are done when the Panko is golden brown.
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Serve immediately.
Nutrition
Nutritional Disclaimer
Nutrition was calculated using the specific brands and measurements used here. If you follow a strict diet, altering ingredients or amounts will change the nutritional information. Use these numbers as a guide.
I sourced all ingredients at my local Family Fare supermarket, which made shopping easy and affordable. They had many produce options that day and sale items that helped keep the grocery bill reasonable. These recipes deliver better-than-restaurant results without the extra cost or hassle.
I appreciate Family Fare for carrying quality ingredients that make dishes like these possible.
If you enjoy burgers, here are two more favorites you might like:
Greek Lamb Burger with Lemon Herb Sauce
Pork and Beef Sliders with Pepperjack and Pepperoncini
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