A roasted poblano and jack cheese-stuffed burger topped with mango salsa and guacamole. Just too good.Try something new this Fourth of July.
2 lbs. ground meat (we used turkey, but use whatever you prefer)
1 to 1 1/2 cups grated or thinly sliced jack cheese
2 large poblano peppers
4 good hamburger buns, lightly toasted
2 large ripe avocados, mashed
2 tablespoons chopped cilantro
1 to 2 tablespoons lime juice (to taste)
Salt and pepper
2 cups chopped pitted peeled mango (2 mangos)
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil
Roast the poblano peppers over a flame or in the oven until blackened. Place in a bowl, cover with plastic wrap and let steam for about 20 minutes. When cooled, peel off the skin (do not rinse), slice open, remove the seeds and slice into pieces that will roughly fit on the burger.
For the burgers, divide the meat into 8ths and form 8 thin patties. Top 4 of the patties with slices of poblano chile and then grated jack cheese. Top with the other 4 patties. Seal the edges really well and pat into a nice shape. Refrigerate until ready to use.
For the mango salsa, mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups
Combine guacamole ingredients last.
Grill the burgers 5 to 6 minutes per side. Spread guacamole on the bottom bun (and the top too, if you want), place a burger on top and then top with mango salsa.