Making the jam

To make the poblano jam, heat the oil over medium heat in a saucepan. Add the shallots and cook for around ten minutes, until they caramelize. Add the garlic and cook for another few minutes, stirring frequently to prevent burning. Add the diced chiles, vinegar, sugar, and a pinch of salt and pepper. Let this mixture come to a boil, then lower the heat and let it simmer for around 10 minutes, or until the liquid has reduced by around half in the pan. You can leave this as is or transfer the mixture to a blender and pulse a few times to make a slightly smoother consistency. Check seasoning and add more salt and pepper as needed. Transfer the jam to a heat-proof jar and serve warm with the burgers or refrigerate if making in advance.

Making the burgers

To make the burgers, first, grate the butter into a bowl with a box grater and freeze the butter for around ten minutes. In a large mixing bowl, combine both types of ground beef, herbs, salt, pepper, and frozen butter until the mixture is well combined. Form into 8 patties and keep refrigerated. When you’re ready to grill, preheat the grill and cook the burgers to your desired temperature. When they’re almost done, top with cheese, close the grill, and cook the burger for another couple minutes, until the cheese is melted. This is a great time to place the buns cut side down on the grill to slightly toast them. To serve, place burgers on the buns and top with poblano jam. Enjoy with your favorite condiments and other toppings.