Ingredients:

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 chilies
1 large poblano chili
2 tablespoons extra-virgin olive oil
1/2 teaspoon chopped rosemary
6 ounces Gruyère 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

Directions:

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.Form the meat into 6 burgers using BurgerMate, cover with plastic wrap and refrigerate.Light a grill.Grill the Anaheim and poblano chiles over a hot fire, turning, until charred all over.Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, stem and seed the chiles,then cut them into long,thin strips.

Transfer the chilies to a bowl and add the olive oil,rosemary and sliced garlic.Season with salt and pepper.Grill the burgers over a hot fire until just cooked through, about 5 minutes per side. About 1 minute before the burgers are done, place a slice of cheese on each burger.Spread the bottom half of each roll with 1 tablespoon of mustard.Top with the arugula and a tomato slice. Set the burgers on the tomato slices and cover with the marinated chiles.Close the sandwiches and serve.