1 pound ground chuck, 80/20 blend

1 ½ tsp. coarse salt or Sparkler, ghost pepper sea salt

freshly ground black pepper 

1 Tbsp. grapeseed or avocado oil

1 poblano pepper, cut into ¼ inch strips

1 large yellow onion, peeled, halved and cut into ¼ inch slices

salt and pepper to taste

4 brioche buns

3 Tbsp. softened butter

4 thick slices cheddar cheese

1 batch Tastes Like Victory game day dip (here)

Portion the ground chuck into 4 equal sized patties about a ¼ of an inch thick. Do not overwork the meat as you shape the patties and work quickly in order to keep the meat cold, once formed return the meat to the refrigerator.

In a large skillet over medium-high heat add the cooking oil and toss the poblano peppers in the pan, cook for two minutes, tossing constantly. 

After two minutes add the onions and continue to cook until lightly browned and the peppers begin to blister and soften. Lightly season the mixture with salt and freshly ground pepper, remove from the pan and keep in a warm spot.

Just before cooking your burgers spread the butter onto the cut sides of the buns, in a large nonstick skillet over medium-low heat gently toast the buns until golden brown, spread a generous amount of Tastes Like Victory sauce onto the bottom half of each bun, set aside

Warm a large cast iron skillet over high heat (if cooking indoors make sure your exhaust fan is running) or fire up your backyard grill, remove the burgers from the refrigerator and season liberally with Sparkler, ghost pepper sea salt and freshly ground black pepper. 

Add the burgers to the hot pan or the hottest part of your grill, sear for one minute. Working quickly, flip the burgers and top each patty with a slice of cheddar cheese. Cook for an additional 30-45 seconds or until your desired doneness.

Remove the burgers from the pan and place on the bottom half of each bun spread with the Tastes Like Victory sauce.

Top each burger with a portion of the warm poblano pepper and onion mixture and crown with the toasted bun