For me, nothing says summer like throwing a few burgers on the grill in the backyard. Or the back patio as is the case with me. That's why for this month's edition for She Made/Ella Hace, with my good friend girlichef, I chose hamburgers.
I don't like to brag, but burgers are kind of my specialty. My signature burger is my Mexi-Burger w/ Grilled Pineapple, which I love, but it's not my favorite. My favorite burger is actually this Roasted Poblano Burger w/ Chile de Arbol Guacamole that combines three of my favorite things: poblano peppers, pickled red onion, and guacamole.
The guacamole is one of my favorites and it's so easy to make. All you need is a couple of avocados and the Homemade Red Pepper Flakes I shared with you not too long ago. But if chile de arbol isn't your thing, or you can't find them at your local grocery store, another tasty guacamole you can use is this smoky Chipotle Guacamole.
After you're done reading this recipe, don't forget to visit girlichef's blog to check out her Piggy Burgers w/ Sundried Tomato Ketchup.
Roasted Poblano Burger w/ Chile de Arbol Guacamole
Ingredients:
- 1 large red onion
- 3 limes
- 6 poblano peppers
- 1 tablespoon vegetable oil
- 1 lb. ground beef
- 1 lb. ground pork
- 1/3 cup dry bread crumbs
- 1 large egg
- 1 teaspoon seasoning salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, finely minced
- 4 avocados
- Dried arbol chilies
- Mexican crema
- Hamburger buns
Directions:
Thinly slice 3/4 of the red onion into rings. (Reserve the remaining quarter of onion for the hamburger meat mixture.) In a medium bowl, toss together the red onion rings and the juice from 3 limes. Season lightly with salt; cover and refrigerate until ready to use.
Roast the 6 poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred. Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes. (Remember this allows the peppers to sweat, making it much easier to peel.) Remove the charred skin, stems, and seeds from the peppers. Slice the poblano peppers into thin strips. Heat one tablespoon of oil in a medium skillet over medium-high heat. Add the poblano pepper strips and saute for about 5 minutes; season lightly with salt.
Combine the ground pork and ground beef in a large mixing bowl. Grate the remaining 1/4 red onion directly over the meat. Stir in the bread crumbs, large egg, minced garlic, seasoning salt, and ground black pepper. Mix until well combined. Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use. (I like to do this step while the poblano peppers are sweating.)
In a small skillet, toast a handful of arbol chilies for about 30 seconds to 60 seconds just until the chilies begin to darken in color; remove from heat and discard stems. In a blender grind the chiles de arbol until very fine. Mash the avocados in a bowl and season with salt. Stir in 1 teaspoon of the ground arbol chile flakes, adding more until the guacamole has reached the right amount of heat. (I like my guacamole spicy, so I start by adding a whole tablespoon of ground chile de arbol.) Cover guacamole with plastic wrap (to prevent browning) and refrigerate until ready to use.
Shape each ball of meat into a patty. Grill or fry until desired doneness. Top with slices of asadero cheese or queso fresco.
Now click on over to girlichef's blog to check out her delicious Piggy Burgers with Sundried Tomato Ketchup.
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