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Grilled Poblano Burger with Black Bean Corn Relish

This burger was inspired by a mexican dish I make for my family. I tend to use or serve corn with a lot of my mexican dishes, my husband thinks I am nuts...I think it is just good taste!

Ingredients 

Corn Relish
1 corn on the cob with out husk
1/3 cup red onion, chopped
1/2 cup black beans, drained
2 garlic cloves, minced
Juice of 1 lime
Patties 1 pound ground chuck
1 pound ground sirloin
1/3 cup Worcestershire sauce
1/4 cup low-sodium soy sauce
1/3 cup minced fresh cilantro
1/2 cup shredded Monterey jack cheese
1/2 cup shredded sharp cheddar cheese
4 oz. cream cheese
1 jalapeno, seeded and diced
Vegetable oil, for brushing on the grill rack
3 large Poblano peppers
6 Kaiser rolls split

Instructions 

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the corn relish, brush the grill rack with oil. Place the corn on the cob on the rack, grill until corn has a nice charred brown on all sides, not burnt, remove from grill and cut off corn kernels. Combine corn kernels, red onion, black beans, garlic and the lime. Mix well and refrigerate until serving. To make the patties, combine the beef, Worcestershire, soy and cilantro in a large bowl. Handling the meat as little as possible to avoid compacting it. Mix well and refrigerate until ready to assemble patties. Combine Monterey jack cheese, sharp cheddar cheese, cream cheese, and jalapeno in a bowl. Mix well. Remove pattie meat from the refrigerator and shape mixture into 12 patties, each about 1-inch thick. Divide cheese mixture among 6 of the patties and press into the center of each pattie, cover the cheese mixture with another pattie and create a seal around the edge. Repeat for each. Creating 6 complete patties. Brush the grill rack again with the oil. Place the patties on the rack, cover and cook, turning once, until done to preference about 7 minutes on each side for medium. Meanwhile, place the 3 Poblano peppers on the outer edge of the rack, cover and grill peppers until the outer skins bubble and turn brown, turning once, about 7 minutes total, don’t over grill. Remove the skin and the stems from the peppers and slice each pepper length wise into 4 wide strips and set aside for topping burgers. During the last few minutes of cooking, carefully place rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble burgers, place a patty on each roll bottom, place two slices of Poblano pepper on each burger, spoon corn relish on top of each burger dividing mixture between the six burgers. Add the roll tops and serve. Makes 6 burgers. Kimberly Abbs, Parker, Colorado

Comments 

Enjoy with Chenin Blanc!