BURGER INGREDIENTS

2 lbs 90% lean, grass fed beef

2 sweet onions (1 minced, 1 sliced in ringlets)

1 small bulb of garlic, minced

2 tablespoons olive oil

5-6 roasted hatch green chiles, peeled, chopped, and drained of any water

1 teaspoon Montreal Steak Seasoning

6 slices sharp cheddar cheese (or any cheese you prefer)

6 hamburger buns

A few smears of butter

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ADOBO AIOLI INGREDIENTS

1 small can of chipotles in adobo

1/4 cup mayo

1 tsp minced garlic

1 tsp minced shallot

1 tsp Montreal Steak Seasoning

BURGER DIRECTIONS

Add olive oil to skillet & heat. Add 1 minced onion and sauté until browned. Add garlic and cook for 1-2 minutes or until fragrant. Set aside to cool.

Add onion ringlets to separate pan with teaspoon olive oil and sauté until caramelized.

Preheat outside grill or iron skillet.

Add onion/garlic mixture & chopped chiles to raw hamburger in large mixing bowl. Add Montreal seasoning. Mix w/ hands until incorporated, careful not to over mix as it will make meat tough. Form into 6 patties.

Add burgers to grill and cook to desired doneness. Add cheese the last 1-2 minutes of cooking. Melt until bubbly.

After patties are removed from grill, take buttered buns and add to grill grates until grill marks are achieved & buns are warmed through.

ADOBO AIOLI DIRECTIONS

Add all aioli ingredients to small blender. Blend for 30 seconds. Pour into a bowl & set aside.

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BURGER ASSEMBLY

Smear adobo aioli on both insides of bun. Top with burger patty, caramelized onion, and bun top. (Note: You can also add lettuce, tomato and any additional toppings you desire. For us, it’s just fine all by its lonesome.) So flavorful—spicy & smokey. Enjoy!

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