Steps

• Step 1

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  00:15

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  For the Smoked Cheese Sauce: Heat 1 Tbsp butter in a small oven safe pan over medium-high heat. Add minced garlic and sauté 30 seconds. Add Velveeta cheese and stir until melted then add hot sauce.

  Ingredients

  • 1 Tablespoon butter

  • 2 Clove garlic, minced

  • 16 Ounce Velveeta cheese

  • 1 Teaspoon Frank's RedHot Sauce

  • 1/4 Cup milk

• Step 3

  Transfer the pan to the grill and smoke for 30 minutes. Remove from heat and set aside until ready to use.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  For the Chile-Onions: Heat 1 Tbsp butter in a sauté pan over medium heat. Add onion and cook until translucent and tender, about 5-7 minutes. Add garlic and roasted chiles and cook until chiles are warmed through. Remove from heat and set aside until the burgers are finished.

  Ingredients

  • 1 Tablespoon butter

  • 1/2 Whole onion, diced

  • 2 Clove garlic, minced

  • 1 Pound Roasted Hatch Green Chiles, peeled, deseeded, cut into strips

• Step 5

  Increase the grill temperature to High. For optimal results, set to 450° F if available.

  450 ˚F / 232 ˚C

• Step 6

  For the burgers: Form ground beef into 4 equal patties and season with Traeger Beef Rub.

  Ingredients

  • 2 Pound ground beef

  • 3 Teaspoon Traeger Beef Rub

• Step 7

  Place directly on the grill grate and cook for 8-10 minutes, flipping once halfway through.

  00:10

  450 ˚F / 232 ˚C

• Step 8

  Cut burger buns in half and place directly on the grill grate. Toast buns for 2-3 minutes.

  00:03

  450 ˚F / 232 ˚C

  Ingredients

  • 4 Whole burger buns

• Step 9

  To build the burgers, place the patty on the bottom bun, pour smoked cheese sauce on top and finish with hatch chile onion mixture. Enjoy!