Name: Hatch Green Chile Smashburger
Cook time: 1800 s
Total time: 1800 s
Yield: 1 Burger
Ingredients: For the Hatch Chiles:; Hatch chiles per burger (or substitute with Anaheim peppers); Salt, to taste; For the Sauce:; mayo; yellow mustard; pickled cherry peppers, chopped; Hatch chile trimmings, finely chopped; cherry pepper brine; of salt; Black pepper, to taste; For the Bun:; brioche bun per burger; Butter, for toasting; For the Burger Patties:; (two 4 oz balls) 80/20 ground beef per burger; white American cheese; Roasted Hatch chile slices (prepared earlier); For Assembly:; Pickles; Prepared sauce (from above)

Rafi Fronzaglia

All of my recipes are now on Provecho, and I’m gifting you full access at the same price you’re already paying! Provecho normally costs $9.99 per month, but you’re getting the full platform for just $4.99.

What this means:
You get all of my recipes plus recipes from 70+ other creators. This is full Provecho access, not a limited tier. Provecho is growing fast with new features and recipes added all the time, plus tools like saving, grocery lists, meal planning, and the app! Same price for way more value. 

- Rafi

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Contact Me

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Kitchen Essentials

First off, thank you all for the support!  I can't believe the content has evolved into what it is now.  Your choice to support me in any way is changing my life and I could not appreciate each and every one of you more.

For starters, I'm a 24 year old Mechanical engineer.  I grew up just outside of Charlotte, NC and still live there!  I travel most weeks for work, and create food content on the side whenever I can (basically all my free time, haha).

I went to college for mechanical engineering at UNCC, and graduating in the spring of 2022.  My cooking journey began as a freshman in college while I was still in the dorms when my best friend's mom introduced me to Jalapeno poppers (thanks Michele!).  I instantly fell in love with them and made a point out of eating them every single Sunday.  My roommate and I would make 80 poppers every week out of our dorm, and cook it in the common area oven.  Then I would eat 40, and he would eat 40.  I was a 120 lb kid at the time so I think I needed that, haha.

Anyways, the next year I moved into an apartment and while I still enjoyed poppers once a week, I began to make "bar food" to go along with it.  Basically just stuff like sandwiches and pizza and pasta and so on.  Pretty much just learning the basics.  I learned from youtubers like Joshua weissman, Binging with Babish, and Not Another Cooking Show.  My thing was always to have some friends over and to cook for them!  I always focused on presentation, because I always felt like to food had to begin by looking good, which I still stand by.

I used to take pictures and had a food album on my phone that I would show people when they asked what else I had made, and whenever I showed people they told me to start posting it.  So the next year, when my roommates and I moved into a house, which we called "the Bakery", we collectively made an instagram account called @bakeryboysfood.  We'd all individually post the food we made and our friends loved it!

We continued that for a couple years.  Even ran a little restaurant out of our house one night where we sold 50 pasta dinners.  Once senior year came around, I felt the urge to get into the food content creation.  I had stopped skateboarding, and felt the need for a new creative hobby.  I knew my way around a camera and editing software from filming skateboarding/longboarding in the past so it felt fitting to try my hand at the whole food content thing.

I did it from my phone to begin, and then invested in a camera shortly after due to being unsatisfied with the videos I was producing.  I made a goal to get better with each video, and once I had my first viral video, the rest was history.  Since then, I've told myself that I'd never let this fail because I didn't try hard enough, and have been giving my all ever since.  It's been an incredible journey so far and I'm so glad you all are along for the ride.  I've grown so much as a cook, and even more as a person from all of this and I have you all to thank.  If you read this far you're a real trooper!  I know I don't share a lot of personal stuff online so hopefully this gives you a bit of insight!

Anyways, this is where I will upload recipes along with each of my weekly uploads.  I still have a long backlog of old recipes that I will be uploading as well, so be sure to look out for them!

Rafi Fronzaglia

Hatch Green Chile Smashburger

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