Poblano-Stuffed Burger with Mango Salsa and Guacamole
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
For the burgers:
2 lbs. ground meat
1 to 1 1/2 cups grated jack cheese
2 large poblano peppers, roasted
4 good hamburger buns, lightly toasted
For the Guacamole:
2 large ripe avocados, mashed
2 Tbsp chopped cilantro
1 to 2 Tbsp lime juice (to taste)
Salt and pepper
For the Mango Salsa:
2 cups chopped pitted peeled mango (2 mangos)
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 Tbsp fresh lime juice
4 tsp olive oil
Instructions:
Roast the poblano peppers over a flame or in the oven until blackened. Place in a bowl, cover with plastic wrap and let steam for about 20 minutes. When cooled, peel off the skin (do not rinse), slice open, remove the seeds and slice into pieces that will roughly fit on the burger.
For the burgers, divide the meat into 8ths and form 8 thin patties. Top 4 of the patties with slices of poblano chile and then grated jack cheese. Top with the other 4 patties. Seal the edges really well and pat into a nice shape. Refrigerate until ready to use.
For the mango salsa, mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups
Combine guacamole ingredients last.
Grill the burgers 5 to 6 minutes per side. Spread guacamole on the bottom bun (and the top too, if you want), place a burger on top and then top with mango salsa.
From circle-b-kitchen.squarespace.com