Roasted Poblano Pepper Sliders

Total Time:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min

Yield:
8 sliders (4 servings)
Level:
Intermediate

Ingredients
  • Roasted Garlic Sauce:
  • 1/2 cup peeled garlic cloves
  • 1/2 teaspoon vegetable oil
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon vinegar
  • Kosher salt and freshly ground black pepper
  • Beef Patties:
  • 2 poblano peppers
  • 1/2 large white onion, quartered
  • 1 teaspoon vegetable oil
  • Kosher salt
  • 1 1/2 pounds 85/15 ground beef
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons smoked ancho chile powder
  • Corn and Chorizo Relish:
  • 1/2 cup diced Spanish chorizo
  • 1 1/2 cups fresh corn (cut off the cob)
  • 1 tablespoon sherry wine vinegar
  • Griddled Queso Fresco and Rolls:
  • 3/4 teaspoon vegetable oil
  • 8 ounces queso fresco, cut into 8 slices (each about 1 inch thick)
  • 8 French rolls, cut in half
Directions
  • Preheat the oven to 350 degrees F.

  • For the roasted garlic sauce: Put a sheet of aluminum foil in a roasting pan and add the garlic. Toss with the oil, fold up the foil around the garlic and roast until soft, about 45 minutes.

  • For the beef patties: Toss the poblano peppers and onions with the vegetable oil and a pinch of kosher salt in a roasting pan. Cook for 30 to 35 minutes. Peel and seed the roasted peppers, then chop the peppers and onions into small dice.

  • When the garlic is done roasting, transfer to a blender, add the sour cream, mayonnaise and vinegar and blend until smooth. Season with salt and pepper. Set the sauce aside until serving.

  • Put the ground beef, Worcestershire, black pepper, ancho chile and 1 tablespoon kosher salt in a medium bowl. Fold in the diced peppers and onions. Divide the mixture into 3-ounce portions and form these portions into 8 patties.

  • Heat a griddle to medium or medium high; cook the patties to medium, about 5 minutes on each side.

  • For the corn and chorizo relish: Saute the chorizo in a skillet until lightly browned. Add the corn and cook for 5 minutes. Add the vinegar, then cook for another minute. Set aside.

  • For the griddled queso fresco and rolls: Heat a griddle to medium low. Grease the griddle with 1/2 teaspoon of the oil, then cook the cheese until golden brown, about 2 minutes on each side.

  • Grease the griddle with the remaining 1/4 teaspoon vegetable oil, then place the rolls on the griddle cut-side down until golden brown, about 2 minutes.

  • Place a burger on each roll, then spoon some of the corn and chorizo relish on top. Place a piece of griddled cheese over the relish, and top with some of the roasted garlic sauce.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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