Summer is almost here and that means more time on the grill. Whether a quick weeknight meal for one, or entertaining with family and friends, this burger combo. is a great one for your arsenal. Leaving in the seeds of the peppers add a bit more spice and flavor to the green chile sauce (the sauce is enough for 4 sliders, or 2 normal sized burgers) and will keep for up to 1 week covered in the refrigerator.
Green Chile Sauce
1 large poblano pepper, seeded and roughly chopped
1/2 jalapeño, seeded and chopped
1/4 medium onion, roughly chopped
1-2 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper
2 tablespoons fresh cilantro
1/3 pound ground beef
1-2 slices pepper jack cheese
1 small hamburger roll, split
1. Preheat oven to 425°F. Place poblano pepper, jalapeño and onion on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast until lightly charred, 15-20 minutes. Remove and allow to cool.
2. Transfer cooled mixture to a food processor and add cilantro. Pulse until smooth.
3. Preheat grill to medium-high heat. Form beef into round, burger shape. Using your thumb, make a small indentation into center of burger (this prevents meat from shrinking too much while it cooks). Season both sides with salt and pepper. Grill burger for about 5 minutes on one side. Flip and cook for another 2-3 minutes, or until desired doneness.
4. When burger is almost done, top with cheese and cook until cheese melts. Top burger with green chile sauce and serve.