Begin by roasting the hatch chiles over an open flame or grill until the skin is charred, for about 10–15 minutes. Keep turning until evenly blackened. Transfer to a bowl, cover, and let cool for about 10 minutes.

In a large mixing bowl, combine the ground beef, chopped hatch chiles, and pimento cheese. Mix gently until just combined and divide into uniform patties roughly 1-inch thick.

Preheat your grill or skillet over medium-high heat for about 5 minutes. Once hot, place the burger patties on the grill and cook for 6–8 minutes on one side, then flip and cook for another 6–8 minutes or until desired doneness.

Once cooked, let the patties rest for 2 minutes. Toast the burger buns on the grill for 1–2 minutes until golden brown. Assemble the burgers with the patties and your choice of toppings.