Hatch Chile Cheeseburgers
WHAT YOU WILL NEED
- (4) 6-8 oz burger patties (or alternative)
- (8) 12 oz Yancey’s Fancy Hatch Chile Cheddar Cheese Spread
- 2-3 poblano peppers
- 4 slices American cheese
- 1 jar dill pickle chips
- 4 burger buns (of your preference)
WHAT TO DO
- Prepare outdoor grill or indoor cooking surface. Grill needs to be nice and hot before cooking
- Over an open flame, roast poblano peppers until charred on all sides. Remove from grill and place in a bowl and cover with plastic wrap. Set aside
- Season patties with salt and pepper. Place burgers on hottest parts of the grill. Cook for at least 3 minutes or more depending on size, before flipping
- Remove skins from roasted peppers and discard seeds and ribs. Cut peppers into ½ inch strips and reserve for topping
- Melt American cheese on burgers and remove from grill. Gently toast burger buns and prepare to assemble
- Spread 2-3 oz of Yancey’s Fancy Hatch Chile Cheddar Cheese Spread on bottom bun, then build up with patty, pickles, and roasted peppers. Serve with a side of fries or a salad and enjoy
Number of Servings:
4
