Ingredients

The following ingredients have 6 Servings
  • Zest and juice of 1 lime
  • 2 tablespoons Tamari or soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons puréed chipotle in Adobo sauce (for a medium to spicy heat level)
  • 2 tablespoons canola or olive oil
  • 2 1/2 pounds 80% lean ground beef
  • 3 scallions
  • whites and light greens finely chopped
  • 3 cloves garlic
  • finely chopped or grated
  • About 1 1/2 teaspoons (half a scant palmful) each pimentòn (smoked sweet paprika)
  • cumin and Mexican oregano
  • A small handful cilantro or parsley leaves
  • finely chopped
  • Salt and pepper
  • 6 slices Pepper Jack cheese
  • 6 slices white American or mild deli-sliced white cheddar cheese
  • 6 burger buns
  • sesame seed or plain
  • halved
  • Gem romaine or leaf lettuce leaves
  • Thinly sliced red onions dressed with lime juice
  • salt and pepper
  • 1 1/2 to 2 pounds tomatillos
  • peeled
  • 1 white onion
  • cut into thick slices or wedges
  • 4 cloves garlic
  • unpeeled and cracked
  • 2 jalapeño peppers or 3 serrano peppers
  • Olive oil spray
  • 1 teaspoon (about 1/3 palmful) ground cumin
  • A handful cilantro leaves
  • 2 teaspoons honey or light agave
  • Juice of 2 limes
  • Salt and pepper
  • to taste
  • 4 large poblanos
  • 1 avocado
  • halved and pitted
  • Zest and juice of 1 lime
  • 1 cup Mexican crema or sour cream
  • 1 clove garlic
  • crushed
  • Salt
  • to taste

Instruction

  • In a shallow dish, combine marinade ingredients
  • In a bowl, combine beef with scallions, garlic, dried spices, cilantro or parsley, salt and pepper
  • Form 6 patties that are thinner at the center for even cooking
  • Place patties in marinade, turn to coat then refrigerate for 1 hour
  • Preheat broiler or prepare a grill to medium-high
  • For the salsa, arrange the tomatillos, onions, garlic and peppers on a baking sheet
  • Spray lightly with oven spray and season with salt and pepper
  • Place under broiler to char then transfer everything to a food processor (Keep broiler or grill hot
  • )
  • Add cumin, cilantro, honey and lime juice, and purée
  • Season with salt and pepper to taste
  • For the Rajas, grill or broil the poblanos to char evenly all over
  • Place in a covered bowl to cool
  • Peel and halve the peppers lengthwise then thinly slice from top to bottom
  • Purée avocado in a food processor with lime juice and zest, crema or sour cream, garlic and salt; transfer to a medium bowl
  • Add roasted poblanos and stir to coat and combine
  • To cook the burgers, heat a grill, cast-iron skillet or griddle over medium-high heat
  • Cook patties 7-8 minutes, turning occasionally and top with a slice of each cheese in the last minute of cooking time
  • To build burgers, slather bun bottoms with charred salsa then lettuce, red onions, cheeseburger patty, poblanos in avocado cream sauce and the bun tops
  • Serve burgers with grilled corn with garlic butter and lime juice, and pass Chipotle Tabasco at the table for the corn
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