Sausage Burgers with Grilled Green Chiles

• 2 1/2 pounds ground pork
• 2 tablespoons minced garlic, plus 4 garlic cloves, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 teaspoon crushed red pepper
• 1 teaspoon chopped thyme
• Kosher salt and freshly ground pepper
• 5 large fresh Anaheim chiles
• 1 large poblano chile
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon chopped rosemary
• 6 ounces Gruyere or Italian Fontina cheese, cut into 6 slices about 1/4 inch thick
• 6 ciabatta or kaiser rolls, split and lightly toasted
• 1/4 cup plus 2 tablespoons whole-grain or Dijon mustard
• 2 cups arugula leaves
• 1 large Creole tomato (see Note) or beefsteak tomato, cut into 6 slices

1. In a large bowl, gently mix the ground pork with the minced garlic, balsamic vinegar, crushed red pepper, thyme, 1 tablespoon of kosher salt and 2 teaspoons of black pepper.
2. Pat the meat into 6 burgers, cover with plastic wrap and refrigerate.
3. Light a grill.
4. Grill the Anaheim and poblano chiles over a hot fire, turning, until charred all over.
5. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes.
6. Peel, stem and seed the chiles, then cut them into long, thin strips.
7. Transfer the chiles to a bowl and add the olive oil, rosemary and sliced garlic.
8. Season with salt and pepper.
9. Grill the burgers over a hot fire until just cooked through, about 5 minutes per side.
10. About 1 minute before the burgers are done, place a slice of cheese on each burger.
11. Spread the bottom half of each roll with 1 tablespoon of mustard.
12. Top with the arugula and a tomato slice.
13. Set the burgers on the tomato slices and cover with the marinated chiles.
14. Close the sandwiches and serve.

ground pork, garlic, balsamic vinegar, red pepper, thyme, kosher salt, chiles, poblano chile, extravirgin olive oil, rosemary, gruyere, kaiser rolls, wholegrain, arugula, tomato

Taken from www.foodandwine.com/recipes/sausage-burgers-with-grilled-green-chiles (may not work)