Ingredients:

1.5 lbs Ground Chuck

Roasted peeled chopped Hatch Green Chile (thawed and drained of as much liquid as you can get out)

Finely Shredded Sharp Cheddar cheese

4 sturdy hamburger buns

bacon

coarse kosher salt

black pepper

light brown sugar

Chipotle pepper powder

Sriracha

Mayo

Red onion sliced thin

Prep:

Using 2 sheets of wax paper make 8 thin burger patties around 3 oz each. In center of half the patties sprinkle some of the cheese and with a spoon add green chiles (make sure they are drained well). Smooth over and don't go all the way to the edge. Place another patty on top and crimp the edges well. If you have extra hamburger to help crimp that works will to help minimize the cheese oozing out during cooking. Repeat until you have 4 thick burger bundles. Stick uncovered in freezer for about 30 minutes to help them hold together.

Cooking:

For the bacon place on a wire rack over a foil lined pan. Sprinkle one side with a bit of the brown sugar and chipotle pepper powder and rub in. Place in 375 degree oven until crisp (check after 15-20 minutes)

Put a little bit of vegetable oil in an iron skillet and put on the burner at a medium high heat. Sprinkle one side of each burger with a liberal amount of coarse kosher salt (this helps make a good crust) and black pepper. Place seasoned side down in the skillet making sure skillet is hot enough to get a good sear. Immediately press down with a spatula to make the bottom even. Season the other side of the burger and flip after about 5 minutes. If the meat tries to puff up, poke a few holes in the top. After 5 minutes flip again and place skillet in 350 oven (drain off grease if necessary) for about 10 minute for medium 15 for medium well. Rest for 5 minutes beofre serving.

Dress:

Coat bottom of bun with mayo and Sriracha and place burger on top. Top with thin sliced onion and bacon, as well as lettuce, tomato, pickles if desired, but the simpler dressed the better!