Ingredients
Directions
- 1
Roast the Hatch Chiles: Char the chiles over an open flame or under the broiler on high heat, rotating until fully charred.
- 2
Transfer to a covered bowl to steam for 10 minutes.
- 3
Once softened, peel off the charred skin, remove the stems and seeds.
- 4
Slice the chiles into squares, about the size of a cheese slice, and set aside the trimmings for the sauce.
- 5
Lightly sprinkle the chile squares with salt.
- 6
Prepare the Sauce: Combine 1/2 cup mayo, 2 tbsp yellow mustard, 3 chopped pickled cherry peppers, finely chopped Hatch chile trimmings, 1 tbsp cherry pepper brine, a pinch of salt, and black pepper to taste. Mix until smooth.
- 7
Toast the Bun: Toast a brioche bun in butter until golden brown, then set aside.
- 8
Cook the Burger Patties: Form two 4 oz balls from 80/20 ground beef.
- 9
Place the balls on a hot cast iron griddle and let sit for about 45 seconds.
- 10
Flip the balls to the other side, still in ball shape, then immediately smash them very thin with a large spatula.
- 11
Cook until a deep golden brown sear forms, about 90% on the first side, then flip.
- 12
Top each patty with a slice of white American cheese and a slice of roasted Hatch chile.
- 13
Stack the patties on top of each other and set aside.
- 14
Assemble the Burger: Spread a generous amount of sauce on both sides of the toasted bun.
- 15
Layer pickles on the bottom bun, followed by the stacked patties, then top with the remaining bun.
- 16
Serve immediately and enjoy!
