This Arizona Spot Shows Why The Green Chile Burger Deserves The Hype
Somewhere along N 7th Ave in Phoenix, the scent of roasted green chile drifts through the air and pulls you toward a compact spot that has become a pilgrimage site for burger lovers.
Hatch It: Green Chile Burgers & Tacos sits at 5341 N 7th Ave, Phoenix, and it has managed to turn a simple burger into something people drive across town to experience.
I first heard about this place from a coworker who swore the green chile burger here changed his entire perspective on what a burger could be.
That kind of endorsement made me curious enough to carve out time on a Saturday morning, and I walked in expecting good food but left with a new standard for how green chile should taste.
The menu board above the counter lists burritos, tacos, posole, and pastries, but my eyes locked onto the green chile burger, and I knew that would be my starting point.
Hatch It operates with the relaxed confidence of a place that knows its food speaks louder than any marketing campaign ever could.
Every visit since that first one has reinforced my belief that this spot deserves every bit of attention it gets, and I keep finding new reasons to return.
Roasted Hatch Chile That Brings Real Heat
Walking into Hatch It, you notice the roasted green chile aroma before you even reach the counter.
This is not the mild, canned stuff that shows up on chain restaurant menus.
Hatch It sources real Hatch chiles from New Mexico, roasts them in-house, and layers them onto burgers with a heat level that actually delivers on the promise.
I ordered my first burger with the hot green chile, and the first bite reminded me why people get so passionate about this ingredient.
The chile had a smoky depth that balanced the richness of the beef, and the spice built gradually instead of overwhelming my taste buds all at once.
Regulars here seem to have strong opinions about whether to go with the hot or medium chile, and I have heard debates at nearby tables about which one brings out the best flavor.
The medium offers a gentler warmth that lets you taste the chile itself, while the hot version adds a kick that lingers long after the last bite.
Either way, the chile is the star, and it transforms an ordinary burger into something worth making a special trip for.
Juicy Beef Patties Cooked To Perfection
Hatch It does not mess around when it comes to the burger patty.
The beef is thick, juicy, and cooked on a flat-top griddle that gives it a crispy, caramelized crust on the outside while keeping the inside tender and flavorful.
I watched the cook flip patties during one visit, and the sizzle alone was enough to make my mouth water.
The beef is seasoned simply, which allows the green chile to shine without competing flavors getting in the way.
When you bite into the burger, juice runs down your fingers, and you realize this is the kind of mess that makes a meal memorable.
Some places rely on toppings to hide mediocre meat, but Hatch It builds its burger from a foundation of quality beef that stands on its own.
The patty is thick enough to give you a satisfying bite but not so large that it becomes unwieldy or falls apart halfway through.
I have tried burgers at dozens of spots around Phoenix, and this one ranks near the top purely because of how well the beef is prepared and how perfectly it pairs with the chile.
Santa Fe Burger With Layers Of Flavor
One of the most popular items at Hatch It is the Green Chile Santa Fe Burger, and after trying it on the chef’s recommendation, I understand why it has such a loyal following.
This burger stacks roasted green chile, pepper jack cheese, guacamole, lettuce, tomato, and mayo onto a toasted bun, creating a flavor profile that hits every note.
The guacamole adds a creamy richness that balances the heat from the chile, while the pepper jack brings a sharp, tangy bite that cuts through the beef.
The vegetables stay crisp, and the bun holds up under the weight of all those toppings without turning soggy or falling apart.
I found myself rotating bites, trying to get a little bit of everything in each mouthful, and the combination worked better than I expected.
Some burgers feel like they are trying too hard, but the Santa Fe version brings together ingredients that complement each other naturally.
It is messy, flavorful, and satisfying in a way that makes you want to order it again before you even finish the first one.
Breakfast Burritos That Rival The Burgers
Hatch It opens early, and the breakfast burrito menu is just as impressive as the burger lineup.
I tried the green chile pork burrito on a Sunday morning, and it reminded me why breakfast burritos are such a beloved staple in the Southwest.
The burrito was massive, stuffed with scrambled eggs, crispy potatoes, tender pork, and green chile, all wrapped in a fresh flour tortilla that had a slight stretch to it.
The pork was the standout, slow-cooked until it fell apart and infused with chile flavor that soaked into every bite.
The potatoes added a crispy texture, and the eggs tied everything together without feeling like filler.
I could only finish half of it in one sitting, which meant I had lunch waiting for me later, and the burrito held up well even after being refrigerated and reheated.
Several reviews mention these burritos as a taste of New Mexico, and I can see why.
The flavors are bold, the portions are generous, and the execution is consistent every time I order one.
Posole That Warms You From The Inside
Hatch It serves both red and green posole, and this traditional New Mexican stew has become one of the most talked-about items on the menu.
I ordered a cup of the red posole on a cooler afternoon, and the first spoonful delivered a rich, earthy flavor with just enough spice to make my sinuses clear.
The hominy was tender, the pork was fall-apart soft, and the broth had a depth that suggested hours of slow cooking.
The red chile gave the posole a smoky warmth that built with each bite, and I found myself scraping the bottom of the cup to get every last drop.
Several customers have mentioned that the posole here is the best they have had outside of New Mexico, and I believe them.
The green version offers a brighter, tangier flavor, while the red leans into deeper, smokier notes.
Both are served with fresh tortillas or sourdough, and I recommend getting a full bowl if you are coming in hungry.
This is comfort food done right, and it is the kind of dish that makes you want to return on a rainy day.
Fresh Sourdough Baked Daily
Hatch It doubles as a bakery, and the sourdough bread baked fresh every day has developed its own following.
I picked up a loaf on my way out one morning, and the crust crackled under my fingers when I squeezed it gently to check for freshness.
The bread had a chewy, tangy interior with a perfectly crisp crust, and it made for excellent toast the next morning.
The sourdough pairs beautifully with the breakfast plates, which come with thick slices of toasted bread instead of the usual dry white toast you get at most diners.
I have also seen people use the bread to soak up leftover posole broth, which is a smart move.
The bakery side of Hatch It adds an extra layer of appeal, and it is one of those unexpected touches that makes the place feel more like a neighborhood gathering spot than just a restaurant.
Cozy Atmosphere With Southwest Charm
Hatch It occupies a small space with a layout that feels more like a neighborhood cafe than a traditional restaurant.
The interior is simple, with a few tables, booth seating, and a counter where you place your order and watch the kitchen in action.
I have visited during both busy lunch rushes and quieter mid-morning hours, and the atmosphere always feels relaxed and welcoming.
The staff brings your food to the table once it is ready, and the service is friendly without being overly formal.
The decor leans into Southwest vibes without feeling like a theme park version of New Mexico, and the space shares room with a cheese shop that adds an eclectic touch.
I have overheard regulars chatting with the owners about menu items and upcoming specials, and that kind of familiarity makes the place feel like a true local spot.
Parking can be tight when the place is busy, but the food is worth circling the block a few times to find a spot.
Owners With New Mexico Roots
Hatch It is run by Kelly and Kathy, who brought their New Mexico heritage and culinary knowledge to Phoenix with the goal of sharing authentic green chile with Arizona.
Their passion for the food shows in every dish, and customers frequently mention the owners in their reviews as part of what makes the experience special.
I have chatted with them a few times while waiting for my order, and their enthusiasm for Hatch chile and traditional New Mexican cooking is genuine.
They are happy to offer recommendations, explain the difference between the red and green chile, or suggest heat levels based on your tolerance.
The fact that they source real Hatch chiles and roast them in-house speaks to their commitment to authenticity, and it sets Hatch It apart from other spots that claim to serve New Mexican food but cut corners on ingredients.
Knowing the people behind the food adds an extra layer of connection, and it is one of the reasons I keep coming back instead of trying the latest trendy burger joint that pops up every few months.
Generous Portions That Last Two Meals
Hatch It does not skimp on portion sizes, and I have yet to finish a burrito in one sitting without feeling uncomfortably full.
The burritos are thick, heavy, and packed with ingredients, and most people end up taking half home for later.
I appreciate places that give you your money’s worth, and at around fifteen dollars for a burrito, getting two meals out of one order feels like a fair deal.
The burgers are similarly generous, with thick patties and plenty of toppings that make each bite satisfying.
Even the posole comes in portions that leave you with leftovers, and the flavors hold up well when reheated.
Some customers have mentioned that the prices are higher than they expected, but when you factor in the quality of the ingredients and the size of the servings, it balances out.
I would rather pay a bit more for a meal that fills me up and tastes great than settle for a cheaper option that leaves me hungry an hour later.
Why This Spot Proves The Hype Is Real
After multiple visits and trying nearly everything on the menu, I can confidently say that Hatch It lives up to the buzz surrounding it.
The green chile burger is the kind of dish that makes you rethink what a burger should be, and the rest of the menu backs up that first impression with equally strong offerings.
The combination of authentic ingredients, skilled cooking, and generous portions creates an experience that feels both familiar and special.
I have brought friends here who were skeptical about the hype, and every single one of them left as a convert.
Hatch It is not trying to reinvent the wheel or chase food trends.
It focuses on doing a few things exceptionally well, and that approach has earned it a loyal following.
The green chile burger deserves the attention it gets, and the fact that the burritos, posole, and baked goods are just as good makes this spot a rare find.
If you have been curious about what makes green chile burgers so special, this is the place to find out.