Chocolate Chili Burger

Toast the dried Guajillo and chipotle chilies in a dry skillet over medium heat until fragrant, about 2 minutes.

Transfer the toasted chilies to a bowl and soak them in the beef stock for 15 minutes.

Combine the soaked chilies with garlic, salt, cumin, paprika, onion granules, and butter in a blender; blend until smooth.

Pass the blended mixture through a fine-mesh sieve into a saucepan, pressing to extract as much liquid as possible.

Reduce the sauce over medium heat, stirring occasionally, until it thickens and the volume decreases by roughly one‑third, about 5–7 minutes.

Remove the pan from the heat, add the 70% dark chocolate, and stir until fully melted and incorporated.

Season the beef patty with salt, then sear one side in a hot skillet for 3–4 minutes, flip and sear the other side to desired doneness (medium‑rare recommended).

Spread a generous layer of the chocolate‑chili sauce on the cooked patty, top with Pepper Jack cheese, and sprinkle with Tajín seasoning; allow the cheese to melt briefly.

Remove the patty from the heat and let it rest for 2 minutes.

Assemble the burger: place the bottom sesame bun, spread crème fraiche, add pickles, sliced avocado, pickled red onions, and arugula; top with the sauced patty and finish with the top bun.