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

1. Prepare outdoor grill or indoor cooking surface. Grill needs to be nice and hot before cooking
2. 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
3. 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
4. Remove skins from roasted peppers and discard seeds and ribs. Cut peppers into ½ inch strips and reserve for topping
5. Melt American cheese on burgers and remove from grill. Gently toast burger buns and prepare to assemble
6. 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