Poblano Burger

 


2 lbs. Ground meat

½ teaspoon each salt and pepper

2 large poblano peppers

2 tablespoons extra virgin olive oil

8 slices of pepper jack cheese

½ cup chipotle mayonnaise

8 hamburger buns

8 slices of lettuce

2 tomatoes sliced into 8 pieces


Preheat the oven to 375 degrees.  Place the poblano peppers on a baking sheet.  Rub each of the peppers with 1 tablespoon extra virgin olive oil. Roast until the peppers blacken.  It will take 15-20 minutes. This can also be done on a pan on the grill.  Move the blackened peppers  to  a bowl and cover with plastic wrap and allow the peppers to steam for 15 minutes.  Remove peppers from the bowl, peel the blackened skin off, take the stems off and seed each pepper.  Set aside.


Preheat a grill to medium high or 400 degrees.  Season ground meat with salt and pepper. Form 8 patties and make a small indentation in the middle of the burger with your thumb. 

Coat the grill grates with oil so the burgers don’t stick.


Place the patties on the grill and cover for 8-10 minutes.  Flip burgers and cook for another 7-8 minutes. Internal temperature should be 160 degrees for medium rare. During the last 2 minutes, place a slice of pepper jack cheese on each burger. 


To assemble, add some chipotle mayonnaise on the top and bottom of the bun.  Add a slice of lettuce on the bottom and then a slice of tomato.  Top with the cheese burger and a poblano pepper. 



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