Hatch Green Chile CheeseBurger!

• Take your chuck roast and pat it dryyyy.
• Cube the meat and place in the freezer to chill for easier grinding.
• Run meat through a fine-diameter grinder one time.
• Mix by hand until pebbly in texture.
• Portion into 6 oz balls, then smack each ball to remove air pockets.
• Press into patties using a burger press and patty paper.
• Refrigerate patties until ready to cook.
  
  

Hatch Green Chile & Onion Mix

• Roast hatch green chiles with a torch (or grill) until skins are charred black.
• Place roasted chiles in a sealed zip-top bag and steam for 10–15 minutes.
• Peel charred skins with a paper towel. Remove tops and seeds.
• Rough chop cleaned chiles.
• In a pan, sauté sliced white onion until caramelized.
• Add chopped green chiles and a pinch of salt.
• Cook 5–10 minutes until softened.
  
  

Grilling & Assembly

• Fire up the grill to high heat.
• Season patties generously on all sides.
• Grill patties a few minutes per side until a nice crust forms.
• Toast buns on the grill.
• Build the burger:
• Bottom bun with yellow mustard
• Lettuce
• Thin-sliced tomato
• Grilled patty
• Sautéed onion & chile mixture
• 1 slice yellow American cheese
• 1 slice pepper jack cheese
• Pickles
• Top bun with mustard
  
  
• Enjoy!
  
  

Homemade Buns

• In a stand mixer, add milk, sugar, eggs, and yeast. Mix together.
• Add flour, dough conditioner, and salt. Mix until combined.
• Add softened butter and knead for about 10 minutes until smooth.
• Place dough in a greased bowl, cover, and let rise for 90 minutes.
• Punch down, portion into 90 g dough balls, roll smooth, and place on a lined baking sheet.
• Let rise another 30 minutes until puffy.
• Brush tops with egg wash; sprinkle sesame seeds if desired.
• Bake at 375°F for about 15 minutes, rotating for even browning.

Brush hot buns with melted butter and cool on a wire rack completely.