Triple-Chile Burger with Grilled Potato Wedges | Williams Sonoma

Ingredients

• 2 tsp. kosher salt
• 1 tsp. sweet paprika
• 1/4 tsp. roasted garlic powder
• 1/4 tsp. toasted onion powder
• 1/8 tsp. freshly ground black pepper
• Pinch of cayenne pepper
• 3 russet potatoes, 12 to 14 oz. (375 to 400 g) each
• 1 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 tsp. sugar
• 1/4 red onion, thinly sliced
• 2 lb. (1 kg) ground beef
• 1/4 cup (2 oz./60 g) plus 4 tsp. Hatch Serrano Burger Starter
• 4 hamburger buns, split
• 1 Tbs. unsalted butter, melted
• 8 slices pepper jack cheese, about 1 oz. (30 g) each
• 8 iceberg lettuce leaves
• 2 poblano chiles, roasted, peeled, seeded and cut into strips
• Burger Bomb Sauce, for serving