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Burgers, Burgers, Burgers
I have made these burgers with beef, buffalo and turkey & all were excellent!
Makes 4 Servings
1 small tomato
¼ cup + 1/8 cup onion, diced
2 garlic cloves
2 chipotle chilies in adobo** (use less if you don’t like it too hot)
2 pasilla or other dried red chilies (about 4” long) stemmed & seeded
1 pitted prune, halved
½ cup water
½ cup distilled white vinegar
½ tsp. salt
2 roasted & peeled poblano chilies**
2 medium red or white onions, sliced ½” thick
4 slices of Monterey Jack cheese
2 lbs. ground beef, made into 4 patties (or 6 oz. depending on how big you want your burgers)
4 burger buns, toasted
**Chipotle chiles in adobe are smoked jalapeno chilies in a sauce, available in grocery stores or Mexican/Hispanic stores.
Salsa can be made a few days ahead.
Simmer all salsa ingredients, covered, in a small saucepan until soft, 30 – 40 minutes. If salsa appears too runny, cook with the lid off for a few minutes until slightly thickened. Cool to room temperature & puree in a blender.
Prepare the barbecue. Place the poblano chilies over coals, grill until the skin is charred and blistered; remove to a plastic bag for 15 minutes to steam, (this enables you to remove the skin easily.) Remove from bag and scrape off the skin, cut the peppers in half and remove seeds & membrane; slice into ¼” thick slices. Keep warm in a 180 F oven.
Make the Burgers:
Brush the onion slices with EVO and place on the grill** until soft and browned. Place in warm oven with poblano chilies.
Mix the ground beef with 1 tsp. salt & freshly ground black pepper. Grill the patties on a rack 5 – 6” above coals 5 – 6 minutes on each side for medium-rare or longer if you wish, top with cheese until melted. Remove burgers to a warm platter and place in oven with chilies & onions. Toast the burger buns on the barbecue. Top with the patties, roasted chilies, grilled onions, some salsa and cilantro sprigs.
**If you would like to see how to roast the peppers, please go to Charred/Roasted Peppers.