Recipe courtesy of La Cocinita
Roasted Poblano Pepper Sliders
- Level: Intermediate
- Yield: 8 sliders (4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1184
- Total Fat
- 80
- Saturated Fat
- 31
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 53
- Cholesterol
- 202
- Sodium
- 1283
- Total: 1 hr 40 min
- Active: 55 min
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.