These are thin burgers not big and fat.
The Poblano Cheeseburger... Freddie Prinze, Jr
4 Poblano Peppers
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon ancho chile powder
1 teaspoon worcestershire sauce
8 thin slices monterey jack cheese
4 leaves romaine lettuce
4 brioche buns (warmed)
4 slices tomato
salt and freshly ground black pepper (to taste)
1 Dice the already roasted Poblano Peppers (see below) and season them with a pinch of salt and black pepper.
2 In a large bowl, use your hands to mix the beef with the garlic powder, onion powder, cayenne, chile powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the Worcestershire sauce.
3 To form the patties, cut 2 large sheets of wax paper.
Divide the meat mixture into 4 portions and roll them into big meatballs with your hands.
Place them on a sheet of wax paper and top with the other sheet.
Flatten them with a dinner plate.
They won't be too thin, as they rise a bit when cooked.
4 Prepare a grill to medium-high; heat a grill pan or skillet to medium- high; or preheat the broiler.
Grill, pan-fry, or broil these burgers for about 7 minutes on one side.
Flip them, adding one-fourth of the chiles and 2 slices of cheese to the patty so they melt together as the burger continues to cook.
Cook the burgers another 5 to 7 minutes for medium, or until a thermometer inserted into the center registers 160ºF and the meat is no longer pink.
Let the burgers rest for 5 to 10 minutes on a cutting board before you serve them.
5 Place the lettuce on the bottom half of the bun, then the cheese-topped patty, the tomato, and the top half of the bun.
6 To Roast Poblano Peppers:
Bring one eye of your gas stovetop to medium-high. Place the Poblanos directly on the eye over the flame and blacken it on all sides, using tongs to turn the pepper over so every surface is charred.
Remove the pepper from the heat and place it in a small resealable plastic bag for 2 to 3 minutes. This will steam the skin and make it very easy to remove.
Take the roasted pepper out of the bag and place it on a cutting board.
Holding the pepper in place by the stem with one hand, take a regular dinner fork gently down the sides of the pepper, lightly piercing the skin with the tines, then using them to pull the skin off gently. It should peel right off with little effort.
There might be a few little black flecks of char left on the chile. That's okay. You can also remove the seeds from the chile with a spoon if you are wary of too much heat (or are roasting multiple chiles). Just be sure to wear plastic gloves when handling the seeds and membrane and to wash your cutting board well after you prep the chiles.
At this point, you can store the chile in the refrigerator for up to a week.
SECRET TRICK:
You could also use the cook-it-twice method for the Poblanos:
Dice them and wrap them in foil with a touch of olive oil and garlic cook them at the same time you put the burgers on.
When you flip your burgers, place the chile on your burger then pour the spicy juice and infused olive oil, THEN add your cheese, shredded or not.
may good luck be your friend in whatever you do
and may trouble be always a stranger to you
Blogs & Forums
Forums
Blogs
