• 4 Turano Brioche Buns
• 1 1/2 Pound ground beef
• 1 Teaspoon salt
• 1 Teaspoon cumin
• 1 Teaspoon chili powder
• 3 Clove garlic
• 3 Teaspoon olive oil
• salt and pepper
• 1 Medium Yellow Onions, Sliced
• 4 whole hatch chiles
• 4 Slices pepper jack cheese

① In a medium bowl combine ground beef, salt, cumin, and chili powder. Mix with hands to combine. Form into four 1/3 lb patties.
② When ready to cook, start the grill and set the temperature to 350 degrees F. Preheat, lid closed, for 10 minutes. If using a skillet, move forward with the next step.
③ Toss the garlic with 1-1/2 teaspoons oil and a pinch of salt and black pepper; seal them in foil to form a pouch. Brush the onions with the remaining 1-1/2 teaspoons oil and sprinkle with salt and black pepper to taste.
④ Grill the whole chiles, onions, and garlic for about 15 minutes, until the chiles are blackened all over (turning them every 5 minutes), and the onions are tender and grill-marked (turning them, and the garlic pouch, after 7 or 8 minutes). On a skillet, add onions, chiles, and garlic; cook, stirring often, 10 minutes or until onions are brown.
⑤ Place the chiles in a bowl, cover with a plate or plastic wrap, and steam the skins loose, about 10 minutes. Peel and seed the chiles, chop finely and transfer to a medium bowl.
⑥ Meanwhile, finely chop the garlic and the onions and add to the chiles. Add 1/2 teaspoon salt, stir to mix, and set aside until ready to use.
⑦ Place the burger patties on the grill and cook each side 4 minutes or until desired doneness (140 degrees F for medium). On a skillet, set on medium-high and cook for 3-5 minutes (the burger should sizzle on contact)In the last minute or two, top each patty with cheese to melt.
⑧ Lightly toast the buns. To build the burger, place patties on burger buns, top each patty with a little of the green chile mixture, lettuce and tomato or desired toppings. Enjoy!