How to Make It
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. Pat the meat into 6 burgers, 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 chiles 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.
Creole tomatoes are a large, juicy, bright red variety of tomato grown in the hot and humid Mississippi Delta region of Louisiana. These tomatoes have a lower acid content and meatier texture than most other tomatoes.