RECIPES: Recipe Details

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Havana Burger with Fire Roasted Poblano Peppers and Cilantro Mayonnaise

The flavorful spices and fresh vegetables traditional to cooking in Havana homes and restaurants are infused into the American burger creating a savory taste sensation. Beef flavored with pepper and garlic, like traditional Cuban steaks, is the foundation for the sweet pepper, onion and coconut flavors saucing the burgers. Finally, the subtle heat of the fire-roasted poblano and the bite of fresh cilantro give this burger a rich complex flavor.

Ingredients 

Cilantro/Mayonnaise Spread:
1/2 cup finely minced fresh cilantro, firmly packed
Juice of ½ lime
1¼ cup mayonnaise
Coconut Milk Topping:
1 tablespoon butter
1 medium yellow onion finely chopped
1 medium red sweet pepper finely chopped
1 teaspoon hot paprika
1 teaspoon ground cumin
1 tablespoon flour
8 oz. coconut milk
3 large poblano peppers
Burgers:
3 medium garlic cloves
1 ½ lbs. ground chuck, 80 % lean
1 ½ lbs. ground sirloin
1 tablespoon salt
¼ teaspoon pepper
vegetable oil for brushing grill rack
6 plain sandwich rolls

Instructions 

Directions Preheat grill. Adjust one side to high, the other to low. Mix cilantro and lime juice with mayonnaise. Cover and keep chilled. Place a 10-inch skillet on the grill over medium heat. Add butter, onion, red pepper and sauté until soft and onion translucent. Mix in hot paprika and cumin. Add flour and mix for 2 minutes. Gradually add coconut milk. Bring to a simmer and cook until thickened. Set aside. Brush grill rack with oil. Roast whole poblano peppers on grill turning from time to time until they are blackened. Remove from grill and set aside until cool enough to handle. Peel off blackened skin, cut in half, discard stem, seeds and membranes. Set aside. Press garlic cloves through a garlic press. Spread meat out on a flat surface. Sprinkle on salt, pepper and sieved garlic evenly. Mix together handling meat as little as possible. Form into six equal patties to fit the rolls. Place the patties on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling about five minutes longer until medium rare. During the last five minutes of grilling, slice the rolls in half and place, cut side down, on coolest end of grill rack to toast lightly. Generously spread a layer of mayonnaise mixture on bottom half of each roll. Then place a poblano half on bottom of each roll. Then place a patty on each half, spread 1/6 of the coconut milk topping on the top of each patty. Place tops on burgers and serve.