Hatch Chile Smash Burgers

• 1 pound 85% lean ground beef

• 1/4 cup grated sweet onion (from 1 small onion)

• 2 tablespoons roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles)

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/4 cup canola oil, divided

• 8 white American cheese slices

• 4 brioche hamburger buns, split

• 1/4 cup unsalted butter, melted

• 6 tablespoons mayonnaise

• 6 tablespoons Hatch Chile Salsa

1. Using your hands, combine beef, onion, chiles, salt, and black pepper in a large bowl just until evenly incorporated. Shape into 8 (2 1/2-ounce) balls.

2. Heat a large cast-iron skillet or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute. Remove from skillet, and cover to keep warm. Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices.

3. Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Arrange buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes. Spread each bottom bun half with 1 1/2 tablespoons mayonnaise, top with 2 patties, and spoon 1 1/2 tablespoons Hatch chile salsa over top. Cover with top bun halves, and serve immediately.

Source: foodandwine.com