| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 large poblano peppers, halved lengthwise and seeded
- 1 1/2 pounds ground beef chuck
- Kosher salt
- Mexican Tomato Sauce, recipe follows
- 8 ounces Monterey Jack cheese, sliced
- 4 hamburger buns, split and toasted
- 6 cloves garlic
- 5 sprigs fresh cilantro
- 2 pounds ripe tomatoes, cored and roughly chopped
- 1 serrano chile (with seeds)
- 1/2 teaspoon ground cinnamon, preferably Mexican
- 1/4 medium yellow onion
- Kosher salt
Instructions
- Preheat the broiler. Line a broiler pan with foil.
- Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping.
- Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth.
- Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 58 g |
| Cholesterol | 158 mg |
| Sodium | 1255 mg |
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 58 g |
| Cholesterol | 158 mg |
| Sodium | 1255 mg |
Reviews
We made these tonight using – brace yourself – homemade veggie patties instead of beef. Delicious! The tomato sauce with just a hint of cinnamon combined with the poblano and pepper jack perfectly. Such a unique burger. We loved it.