This Georgia Poblano Burger Recipe Made Me Question Everything!
Our burger series visits the great state of Georgia. In Smyrna, you will find Muss and Turners. This is our take on their masterpiece, “The Burger”. Nestled in-between two patties of aged ground beef is a whole fire roasted poblano pepper, sitting atop a layer of Cilantro Aioli. The flavor profile of this burger is off the charts!
Roasted Poblano Burger
Ingredients
Recipe Makes 4 burgers
2 lb. Ground Angus Chuck (I used aged ground beef )
1/4 Red Onion, sliced thin
8 slices of white cheddar cheese
4 Whole Poblano Peppers
Cilantro Aioli (Recipe below)
Burger seasoning (Use your favorite kind. I use a mixture of salt, pepper, onion powder and garlic powder.)
4 brioche buns
Cilantro Aioli
Ingredients:
1 egg
1 cup of olive oil
3 garlic cloves
2 T chopped white onion
½ bunch of cilantro
½ t of cumin
½ t of salt
2 T fresh lime juice
Instructions:
1. Make the Cilantro Aioli : Blend the egg, ½ cup of the oil, the whole garlic cloves, the chopped onion, the cilantro, the cumin and the salt until all the ingredients are well blended.
2. Continue blending while adding the remaining ½ cup of oil and lime juice.
3. Taste, add salt if necessary and place it in the refrigerator.
4. Using a torch, broiler, grill or the flame from your gas stove, blister the skin of the whole poblano peppers on all sides. Charring is fine because we will be removing the outer skin.
5. As soon as they are removed from the heat source, chuck those puppies into a ziplock bag, seal it and set the peppers aside for 10-15 minutes.
6. Once cooled, remove the stem, slit the peppers down the side so they can be laid out flat, remove the seeds and membranes be gently scraping with your knife. Flip the peppers over and remove the blistered/charred skin with your fingers, or by gently scraping them with your knife. Remove as much as you can while preserving the “meat” of the peppers. Don’t sweat it if you do not get every little bit of the outer skin removed.
7. Form the ground beef-chili mixture into eight 4 oz balls.
8. Place a tablespoon of Wagyu Beef tallow in the griddle. Spread out the melting tallow over the area you will be cooking on.
9. Get the peppers on the griddle along with the buns. Remove the buns once toasted.
10. Place the balls of ground beef on the griddle. After about 10 seconds, turn the ball over so the cooked area is pointing up. Smash the burger with a press or spatula.
11. Season the patty with a salt/pepper/onion powder/garlic powder mixture (or burger seasoning of your choice).
12. When you see the edges of the patty begin to crisp, carefully scrape the patty off of the griddle with your spatula to preserve the incredible crust you have formed and flip the patty. Place a slice of cheddar cheese on top of the patty and continue to cook until the cheese is well melted.
13. As burger is cooking place a good amount of the Cilantro Aioli on each bottom half of the buns.
14. Once the cheese is melted, top the burger patty with a roasted poblano, then top with a second patty. Transfer the patty-poblano-patty to your bun.
15. Serve and Enjoy!
Equipment used:
Blackstone Griddle
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