Steps
- Cook 8 bacon slices in a skillet until crisp and reserve the fat. Mix ¼ cup of sour cream, 1 tablespoon of Hatch red chile sauce, and 1 tablespoon of mayonnaise.
- Divide 680g of ground beef with 20% fat into 4 loose balls. Season with 1 teaspoon of Hatch green chile powder and 1 teaspoon of Hatch red chile powder.
- Add 1 teaspoon of salt and ½ teaspoon of black pepper. Heat a griddle over medium-high heat, smash the balls thin, and sear for 2-3 minutes.
- Flip and top with 1 cup of warmed chopped roasted Hatch green chiles and 4 slices of American cheese. Cook until melted and the beef reaches 160°F / 71°C.
- Split 4 hamburger buns and toast them in the bacon fat. Fill with the patties, bacon, and crema, then close.