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.
• Avocado Ranch:
• In a food processor, combine sour cream, buttermilk, avocado, garlic, and lime juice.  Season with salt and pepper and pulse until smooth. Set aside.​
• Caramelized Onions:
• Melt the butter with the canola oil in a large cast iron or heavy bottomed skillet over medium high heat. Add the onions and sprinkle with the kosher salt and fresh thyme leaves. Cook the onions for 5 minutes or until they start to soften, stirring so they don’t crisp or brown in spots.
• Reduce the heat to medium low, cover with a lid, and continue to cook, stirring the onions every 10-15 minutes or so. The onions will reduce and become more golden and jammy as they cook, giving off a rich nutty aroma. If the onions look like they’re beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb. Add the vinegar if desired in the last 10 minutes of cooking. Continue to cook up to 1 hour or so for a deep, rich caramelized flavor. Set aside until ready for the burger toppings.
• Hatch Chile Queso:
• Heat olive oil in a medium-sized saucepan. Add onion and garlic, sauté for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
• Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in roasted green chiles and stir until very hot. 
• 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 avocado ranch 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 brisket. 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 hatch chile queso, roasted hatch chile peppers, sautéed onions and tortilla strips.