I start by laying the bacon strips in a cold skillet and letting them crisp up slowly over medium heat. Once they're browned and crunchy, I move them to a plate lined with paper towel. I always keep the bacon fat in the pan because it makes the buns taste incredible later.

Next, I divide the ground beef into four loose balls, being careful not to compact the meat too much. I sprinkle each one with green chile powder, red chile powder, salt, and pepper. I don't mix the seasoning in fully; I just want it dusted on before I smash it on the heat.

While the griddle heats, I whisk together sour cream, red chile sauce, and mayonnaise in a small bowl. This crema is what ties the whole burger together, so I like to taste it and adjust the chile sauce if I want more heat.

I heat my griddle until it's almost smoking, then place each beef ball down and smash it flat immediately with my spatula. I let it sear undisturbed for two to three minutes so a deep, crispy crust forms on the bottom before I even think about flipping it.

Once I flip the patties, I pile the warmed roasted hatch green chile right on top, then lay a slice of cheese over it. I let it sit for about a minute so the cheese melts down and locks the chile in place, which is really the secret to this whole burger.

While the cheese melts, I toast my buns cut-side down in that leftover bacon grease. It only takes thirty seconds or so, but it adds so much flavor that I'd never skip this step now.

Finally, I stack everything together: bottom bun, cheesy chile patty, two strips of bacon, a generous drizzle of red chile crema, and the top bun. I serve it immediately while the cheese is still stretchy and the bun is warm.