Recipes

Poblano Smash Burgers

Cuisine: American

Type: Sandwich

Serves: 4

Source:	Cook's Illustrated
Attributes:	Book
Comments:	We had a huge crop of peppers from the garden this year--especially anaheims and poblanos. So, we tried this variation on a green-chile cheeseburger, by using poblanos and a smash burger technique. We especially like the sauce. Yum.
Serving Suggestions:	We recommend French fries with this. You can make them by scratch using either the double-cooked (Belgian) technique or the cold oil technique (look them up), but we often use McCains Beer Battered frozen fries.

Ingredients:

1/2 cup mayonnaise
2 tbs. ketchup
1 tbs. pickle juice
1-1/4 tsp. hot sauce, I think we used Texas Pete's, we are in North Carolina after all
1/4 tsp. smoked paprika
2 medium-sized poblano peppers (about 7 ounces)
1 pound ground beef, we highly recommend using 85% ground chuck, but any 80% to 85% ground beef will do
2 tsp. kosher salt
4 slices white American cheese
4 hamburger buns, potato or brioche

Instructions:

1. Prepare the sauce: stir together the mayonnaise, ketchup, pickle juice, hot sauce, and smoked paprika.

2. Slice peppers very thinly into pieces no longer than 3-inches long.

3. Divide the ground beef into 4 portions, form each into a loose meatball. Season with salt and pepper. Divide the sliced peppers into 4 equal proportions.

4. Heat a griddle or large cast-iron skillet over high heat. Toast the buns, if desired. Place hamburger balls on the griddle and top with sliced peppers, gently pressing into the hamburger.

5. Using a burger presss or heavy wide spatula, smash each burger into a very thin patty (1/4-inch-thick). Cook 2-4 minutes, until browned on the bottom and the burger releases from the griddle.

6. Flip the burgers and top with a slice of cheese. Cook until the patties are browned, ideally with crispy edges, and the peppers are slightly brown.

7. Remove the burgers from the griddle and place each on top of a bottom bun. Drizzle with the desired amount of sauce and top with the top bun. Serve immediately.

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