RECIPES: Recipe Details
The Devil Wears Poblano
This is so HOT. Not only is this version of a burger named after the current movie, but Mexican flavors are always in. This is a nice alternative to a grilled hamburger with chili and cheese on top. Most of the flavor is built into the burger and it is finished with a little sauce of Adobo and Mayo. Get ready to have a cold beverage on hand when you take your first bite of this devilishly good burger.
½ cup mayonnaise
2 tablespoons of adobo sauce from canned chipotle chilies vegetable oil for brushing the grill, and the poblano chilies
3 poblano Chilies, roasted, peeled and cut into 6 pieces
1 pound ground chuck
1 pound ground sirloin
2 chopped chiptole chilies in adobo
2 tablespoons ground cumin
1 tablespoon salt
1 teaspoon ground black pepper
2 finely chopped green onions
1 tablespoon chopped cilantro
2 tablespoons Sutter Home Cabernet Sauvignon
1 tablespoon minced fresh garlic
6 slices Monterey jack cheese
6 french hamburger buns or ciabatta rolls (sliced horizontally)
1 ripe avocado, sliced in 12 slices
Combine mayonnaise and adobo sauce in a small bowl and set aside Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush poblano peppers with vegetable oil and place on heated grill. Grill poblano peppers over medium-high heat (350-400 degrees) for 5-7 minutes or until peppers look blistered, turning often. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut each pepper in half, creating 6 pieces and place on platter to cool. While peppers are cooling, make the burgers. Combine the chuck, sirloin, chipotle chiles, cumin, salt, pepper, green onions, cilantro, cabernet sauvignon and garlic in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the hot grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning one, until done to preference, 5-7 minutes on each side for medium. During the final 30 seconds, add 1 slice of Monterey jack cheese to each patty and place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. When the cheese has melted, remove from the grill. To assemble the burgers, spread a generous amount of the mayo mixture on the roll bottom. Top with 2 slices of avocado, a patty, and 1 piece of roasted poblano chile and roll top. Serve and Enjoy with a frosty mug of Mexican beer or a chilled glass of Sangria.
This has been a great experience to let my creative juices flow onto paper. Usually I throw a bunch of stuff together and it's different every time. This contest has forced me to be more consistant and write down, and re-write some of my favorite recipes. I use a gas grill, so my temp is the same every time. The use of a french hamburger bun, or a a fresh, chewy chiabatta roll really holds up to the big flavor of this burger. Thank you for your consideration.