1. Fry 1 1/2 lbs tomatillos, 3 poblano peppers, and 1/4 sweet onion in vegetable oil until softened and slightly charred.
2. To make the Poblano Salsa, add the fried tomatillos, poblano peppers, and sweet onion to a food processor along with 1 tbsp minced garlic, 2 tbsp lime juice, a handful of cilantro, and 2 tsp salt. Process on high for 60 seconds. Set aside.
3. Sear the Chuck Brisket & Short Rib Burger Patties over high heat until they reach an internal temperature of 160°F.
4. Add sliced smoked provolone cheese to the patties and cover to melt.
5. Toast the brioche buns.
6. To build the burger, spread mayonnaise on the toasted brioche buns, then add two cooked burger patties, two slices of melted smoked provolone cheese, and a generous amount of poblano salsa.
