RECIPES: Recipe Details
El Rio Grande Verde Burgers
4 poblano peppers
1/2 cup mayonnaise
2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon Tabasco Chipotle sauce
1/4 cup chopped green onions
2 cups packed finely shredded cabbage
1 chopped jalapeno
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon Extra Virgin Colavita olive oil
1 teaspoon honey
1/4 teaspoon salt
2 1/2 pounds ground chuck
1 1/2 tablespoon Tabasco Chipotle Pepper Sauce
1 tablespoon fresh chopped oregano
2 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons vegetable oil for brushing the grill rack
6 Hoagie rolls, split
6 green ripe tomato slices, cut in halves
18 Hass avocado slices
1 tablespoon Colavita Balsamic Vinegar
Preheat gas grill.
Roast poblano peppers on hot grill for 20-30 minutes until charred, turning as necessary. Remove from grill and place in a sealable plastic bag. Steam for 15 minutes. Remove blackened skin and seeds from peppers and discard. Mash peppers with a fork and combine with mayonnaise, lime juice, salt, Tabasco Chipotle sauce and green onions. Set aside.
Combine cabbage, jalapeno and cilantro. Mix together lime juice, olive oil, honey and salt. Combine dressing with salad and set aside.
Mix ground beef with Tabasco Chipotle sauce, oregano, salt and black pepper. Form into 6 oblong patties to fit the rolls.
Brush grill rack with oil.
Grill patties until done, about 5-7 minutes per side. Toast split hoagie rolls on grill for a few seconds until warm.
Spread green sauce on cut sides of bread rolls. Assemble burgers with salad, patty, tomato and avocado slices. Drizzle wit balsamic vinegar. Add top bun and serve.
I made this burger big, just like the Rio Grande. The hoagie roll is a nice change in this sandwich. The burger has enough heat to give it some bite but I stopped short of making it flaming hot. The poblano pepper stands up well with the pure beef flavor in my burger.
I hope you enjoy the El Rio Grande Verde Burger as much as we do at out house.