Sean visited Santa Fe and grabbed a seat at 2nd Street Brewery. While there he was inspired by their burger so he had to head back to the ranch to cook up a proper cowboy burger!
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Ingredients:
Burger & Chile
- 1 lb 80/20 ground beef
- 1 tsp kosher salt (divided)
- 1/2 tsp black pepper (divided)
- 1/2 tsp garlic powder (divided)
- 2 large poblano chiles
- 4 oz Monterey Jack cheese (for stuffing chiles)
- 1 cup shredded Monterey Jack cheese (for lace cap)
- 4 slices thick-cut bacon
- 1 tbsp neutral oil (optional)
Guacamole:
- 2 ripe avocados
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 tsp lime juice (optional)
Chipotle Mayo:
- 1/2 cup mayonnaise
- 1 chipotle pepper (from canned chipotles in adobo)
- 1–2 tsp adobo sauce
- Pinch of salt
Build:
- 2 brioche buns
- 1 tbsp butter (for toasting buns)
Method
Place bacon on a cold griddle and bring to medium heat. Cook until crisp but still slightly flexible. Remove and reserve bacon fat.
Char poblano chiles over open flame until skins are blistered and blackened. Transfer to a bowl and cover to steam for 5–10 minutes. Peel skins, cut a slit, and remove seeds while keeping chiles intact.
Fill each poblano with Monterey Jack cheese. Set aside.
Finely chop or mash chipotle pepper. Mix with mayonnaise, adobo sauce, and a pinch of salt until smooth. Set aside.
Mash avocados. Season with salt, pepper, and garlic powder to taste. Add lime juice if using. Keep slightly chunky.
In a bowl, gently mix ground beef with salt, black pepper, and 1/4 tsp garlic powder. Form into 2 patties, slightly larger than buns. Season outside with remaining salt, pepper, and garlic powder.
Heat griddle over medium-high using a small amount of bacon fat. Cook patties 3–4 minutes per side until nearly done.
Sprinkle about 1/2 cup shredded Monterey Jack directly on top of each patty, allowing cheese to fall over edges. Cover with a metal bowl or dome and cook 1–2 minutes until cheese is melted and edges crisp into a lacy skirt. Carefully release with a spatula.
Place stuffed poblanos on the griddle. Turn occasionally until heated through and cheese inside is melted.
Butter brioche buns and toast until deep golden.
