8 Anaheim or Hatch chiles, fresh
½ large brown onion
1.5 lb ground chuck, 80/20 fat ratio
8 slices pepperjack cheese
¾ cup mayonnaise
2 tablespoons sriracha
2 tablespoons salted butter
4 Potato Rolls
salt to taste
- Remove the stems and the seeds from the chiles, and dice. Peel the onion, and dice.
- Place a heavy based pan over medium heat, and spray with a little oil. Cook the onions and peppers down until soft and jammy, about 25-30 minutes. Season with salt to taste. You may need to add a little water in to the pan as they cook to help them soften. Remove from heat.
- In a small bowl, combine the mayonnaise with the sriracha and set aside.
- Divide the ground beef into 8 balls of equal size.
- Heat a large cast iron skillet or flat top griddle over medium high heat. Spray griddle surface with oil.
- Separate the Martin’s Sandwich roll halves and brush each side with butter. Place soft-side down on the grill to toast 45-60 seconds, or until nicely browned. Remove and set aside, spraying the griddle with a little more oil.
- Place the 8 balls onto the hot surface, then use a very firm spatula to “smash” them flat against the griddle. Season with salt after smashing.
- After 3-4 minutes, the burgers will have developed a crust to allow them to be flipped. Quickly and firmly use the spatula to release them from the griddle and flip them over.
- Allow to cook 1-2 minutes, then layer with the pepperjack cheese.
- Once cheese has melted, remove each patty and place onto a Sandwich Roll base. Spoon a generous amount of the green chile mix on top, drizzle with sriracha mayonnaise and replace the top of the bun.
- Repeat until all burgers have been formed, then serve immediately.