Ancho chile bbq, CT cheese, guajillo lime aioli, pickled onions, mushroom bac’n.

Short history: Poblano chiles come from the state of Puebla, Mexico. They are left on the vine until they ripen fully to a rich reddish black color, and when they are dried, they are called ancho or chile ancho. Leaving them on the vine develops their sweetness, which balances out any heat. The capsaicin is a natural anti-inflammatory, and the pickled onions in this dish provide probiotics and digestive enzymes.

Reheating instructions: Warm the burger and the filling in a covered pan over medium heat for 2 minutes *Toast the bun if you like