Prep 25 mins
Cook 10 mins
Although I am not a big burger fan -- I could not resist this one! I love roasted poblano peppers and this recipe incorporates them with a pico de gallo type relish and uses southwestern spices to flavor the tops of the buns. Sounds delish! Recipe is from Food Network magazine.
- 2 large poblano peppers (halved lengthwise and seeded)
- 2 plum tomatoes (cored and halved)
- 1 small onion, quartered (I prefer red onion)
- 3 garlic cloves, unpeeled
- kosher salt
- 4 hamburger buns, split open
- 1 large egg white, lightly beaten
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1 1⁄2 lbs ground beef (or turkey)
- 6 slices muenster cheese
- Preheat the broiler. Put the poblanos, cut-side down, on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7-8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion, and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
- Preheat the oven to 350 degrees. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
- Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4 inch patties; make an indention in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3-5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture.