Directions

• Roasted Hatch Chilies:
• Preheat broiler to 425°F. Line a baking tray with foil. Lightly coat Hatch chile peppers with olive oil, a sprinkle of salt and place them on the baking tray in a single layer. Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken.
• Using tongs, turn the chile peppers over to roast on the other side for another 10 – 15 minutes. When the chile pepper skins have blistered and blackened, remove from the oven. Place the roasted Hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam. Peel them (when they’re cool enough to handle) and chop for the burger and set aside
• Smoked Lime/Cilantro Aioli:
• Combine all ingredients in a small food processor (or favorite blender) and mix until blended.
• Jalapeño Croutons:
• In a medium bowl, whisk together egg, beer and baking powder. When smooth, whisk in seasoned salt and flour. Pour 2 inches of vegetable oil into a Dutch oven. Heat oil to 365°F. Add jalapeños to batter. Fry the jalapeños in batches. Do not crowd the pan. Fry until golden brown on each side. Remove to a paper towel-lined plate.
• Queso Asadero:
• Gather the ingredients. Combine all of the ingredients except the cream in the top pan of a double boiler—or use a slow cooker—and heat gently until the cheese melts completely. (Stir occasionally during this period.)  Immediately before serving, stir in the crema or sour cream.
• Burger Bun:
• Heat griddle to 400ºF. Butter the inside of the buns thoroughly, from edge to edge, and toast on griddle until crisp. Set aside. Spread smoked lime/cilantro aioli on the bottom of the bun.
• Burger:
• Ask your butcher for 1-lb each of grass-fed ground chuck (85/15 blend) and grass-fed ground brisket. Tell them you want the brisket passed through the grinder twice for a finer texture. Each patty is a 50/50 blend of chuck and chorizo. First divide each of the meats into 16 even-sized balls. Combine one ball from each to make eight larger balls. Gently press into thin patties. The diameter of each patty should be slightly wider than the hamburger bun.
• Season all of the patties with 1/2 teaspoon salt and pepper. Immediately place on hot griddle, salt-side down, and gently press with a spatula to set the shape and adhere the meat to the metal for maximum caramelization. Cook until the juices start to push through the surface of the patty, about 2 minutes. Flip, then top all patties with the white cheddar cheese. Once cheese begins to melt and enrobe the patty, about 20 seconds, transfer to toasted buns. Top with queso asadero, roasted hatch chile peppers, jalapeño croutons and guacamole.