Recipe courtesy of La Cocinita
Recipe courtesy of La Cocinita
Watch how to make this recipe.
Roasted Poblano Pepper Sliders
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- Level: Intermediate
- Total: 1 hr 40 min
- Active: 55 min
- Yield: 8 sliders (4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1184
- Total Fat
- 80 g
- Saturated Fat
- 31 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 53 g
- Cholesterol
- 202 mg
- Sodium
- 1283 mg
- Level: Intermediate
- Total: 1 hr 40 min
- Active: 55 min
- Yield: 8 sliders (4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1184
- Total Fat
- 80 g
- Saturated Fat
- 31 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 53 g
- Cholesterol
- 202 mg
- Sodium
- 1283 mg
Ingredients
Roasted Garlic Sauce:
Beef Patties:
Corn and Chorizo Relish:
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.
