Chipotle Burger

Directions

If including poblano chiles in your burger, you will need to roast them first. Coat the poblanos with a little oil and grill or broil them until they are blackened on all sides. Alternatively, you can take the plain, un-oiled peppers and place them directly on a gas stovetop burner, turning them as needed, until they are blackened on all sides. Place the blackened peppers in a covered bowl for 15 minutes or so to steam. Peel off the charred skin and remove all the seeds. Slice into thick ribbons and toss with a little vegetable oil and salt and set aside.

Mix the ground beef, grated onion, minced chipotles, the adobo sauce, salt, cumin, and black pepper together in a large bowl. Mix gently, just until the ingredients are combined. Do not over-mix or the burgers will be tough.

Form 4-6 patties from the burger mix, about 1/4 pound to 1/3 pound each. Press a shallow indent in the middle of the patties to keep the burgers from puffing up while grilling .

Prepare a gas or charcoal grill for medium-high heat grilling, or until you can hold your hand about an inch over the grates for 1 second.

Lay the burgers on the grill and cook with the lid down for 6-7 minutes. Raise the lid, flip the burgers, and continue grilling with the lid down for another 6-7 minutes, depending on how hot your grill is and how well-done you prefer your burgers. Cook until the internal temperature is 140 degrees F for medium rare, or 160 degrees F for well done.

When the burgers are almost ready, place a slice of jack cheese on each patty and close the grill lid. The cheese should melt in a little over a minute. If you want toasted burger buns with your burgers, toast them after you've flipped the burgers. Watch that the buns don't burn; when they are lightly toasted move them to a tray near the grill.

When the burgers are ready, place them on the buns. Top with slices of avocado, then some of the roasted poblanos , a little cilantro, and hot sauce.