Southwest Hatch Chile Cheeseburgers

In a bowl, measure the spice ingredients and mix to combine with your hand or whisk.
Ensure all ingredients are well mixed. Reserve until needed.
Can be stored for future use as well in a sealed bag or container.

Peel and slice the yellow onions.
Over medium high heat the vegetable oil In a saute pan.
When the oil is hot add the onions.
Stir the onions occasionally allowing them to caramelize.
Allow the onions to develop a nice caramelization, turning every 1-2. minutes.
Caramelizing the onions will take 15-25 minutes depending on the level of the heat.
Once the onions have reached the level of caramelization you desire, remove them from the heat.
The onions can be reserved in the saute pan off the heat until ready to assemble the cheeseburgers.

Heat a cast iron pan or plate attachment for your grill.
The cast iron should be hot enough to sear the burger without burning in the cooking process.
Lightly coat the cast iron with a light layer of vegetable oil.
Season the Burger Patties with the Ancho Chile Spice Rub on both sides.
Place the portioned burger patties onto the cast iron.
Insert a wireless thermometer if you wish. This will dial in the perfect cook.
Turn the burger patties have cooked for approximately 3-4 minutes, or when the probe thermometer registers halfway to the desired internal temperature.
Top the burger patties with diced hatch chiles and allow them to heat on the burgers.
Once the internal temperature reaches within 10 degrees of your desired cook, place the cheese on top of the hatch chiles. Allow the cheese to melt over the burger.
Toast the burger buns on the cast iron, grill or under a broiler.
Remove from the heat and build your cheeseburger!

Spread 1 -2 tbsp of Chipotle Aioli on the bottom bun.
Top with sliced tomatoes, then the hatch chile pepper jack cheeseburger patty.
Top the burger with the caramelized onions and drizzle on top 1-2 tbsp of additional Chipotle Aioli.
Top with sliced avocado and the top bun.
Enjoy!