Dear readers, I may have found my new favorite burger.
First of all, I will never tire of roasted poblanos. Never ever EVER. I truly believe that I throw at least one poblano per week over a gas burner to char away. They are so earthy and delicious, with just a little bit of spice. They give amazing flavor to absolutely anything you add them to. Anything. I mean it.
Second of all, there is chorizo in this burger and well, how can you dislike anything with chorizo?
Third, chipotles in adobo. I don’t care that some people are saying the chipotle in adobo thing is a fad, or they’re overused or whatever. The fact of the matter is they cannot be overused because, like poblanos, they give new dimension to everything they’re added to.
I actually came across this recipe because I was googling away for chorizo ideas, since I had some leftover from the queso fundido. When I saw the title “queso fundido burger” I knew it would be a hit because, clearly, I love me some queso fundido. When I realized that the recipe was from Rick Bayless, who has never steered me wrong, I was dead set on making these.
I’m so glad I did. These were absolutely delicious. The chorizo in the patties, combined with the chipotle, gives these burgers just enough kick. The poblanos and onions add a little sweetness and earthiness to the burger, and the cheese adds…well, ooey, gooey, goodness. My husband and I both loved these, and I definitely want to make them again soon. Tom also grilled up some sweet potato wedges, which served as an excellent side.
Queso Fundido Burger
Adapted from Rick Bayless
2 medium poblano chilies
2 tsp. canola oil
1 medium yellow onion, sliced 1/4″ thick
2 cloves garlic, minced
1 lb. ground beef
1/2 lb. chorizo, removed from casings, cooked/crumbled and cooled
1-2 chipotles in adobo, finely minced
4 thick slices chihuahua, Monterey jack, or asadero cheese
4 hamburger buns, lightly toasted
Place the chilies over a gas flame (you could also do this under the broiler), turning occasionally, until well-charred on all sides, about 5 minutes. Place the chilies in a bowl and cover with a towel or plastic wrap. Once cool enough to handle, rub the skin off and slice into strips, removing the stem and seeds.
Heat the oil in a skillet over medium heat. Add the onion and sauté until it begins to brown, 7-8 minutes. Stir in the poblano strips and the garlic and cook for two minutes. Season with salt and set aside, but keep them warm.
Combine the ground beef, chorizo, chipotle, and about a tsp. of salt until combined. Form the mixture into four patties.
Grill over medium high about 4-5 minutes total for medium rare. Spoon the poblano/onion mixture on top of the burgers, and then top each with a slice of cheese. Close the lid and continue cooking until the cheese has melted, about one minute. Serve on toasted buns.
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