@rafifronz: Would put this up against any burger I’ve ever eaten… RECIPE: 1. Roast the Hatch Chiles: - Use 2 Hatch chiles per burger (substitute with Anaheim peppers if unavailable). - Char the chiles over an open flame or under the broiler on high heat, rotating until fully charred. - Transfer to a covered bowl to steam for 10 minutes. - Once softened, peel off the charred skin, remove the stems and seeds. - Slice the chiles into squares, about the size of a cheese slice, and set aside the trimmings for the sauce. - Lightly sprinkle the chile squares with salt. 2. 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. 3. Toast the Bun: - Toast a brioche bun in butter until golden brown, then set aside. 4. Cook the Burger Patties: - Form two 4 oz balls from 80/20 ground beef. - Place the balls on a hot cast iron griddle and let sit for about 45 seconds. - Flip the balls to the other side, still in ball shape, then immediately smash them very thin with a large spatula. - (Caution: If using a gas stove, turn off the heat during the smash to avoid flare-ups, then turn it back on.) - Cook until a deep golden brown sear forms, about 90% on the first side, then flip. - Top each patty with a slice of white American cheese and a slice of roasted Hatch chile. - Stack the patties on top of each other and set aside. 5. Assemble the Burger: - Spread a generous amount of sauce on both sides of the toasted bun. - Layer pickles on the bottom bun, followed by the stacked patties, then top with the remaining bun. - Serve immediately and enjoy! #hatchchiles #smashburger

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Sunday 18 August 2024 17:15:41 GMT