Poblano Pepper Slider Burgers

Poblano Pepper Slider Burger on a plate.

Poblano Pepper Slider Burgers

A fun alternative to regular burgers, these Poblano Pepper Slider Burgers are packed with pepper flavor. They are topped with marinated onions and a creamy guacamole to really take them over the top.

Course Main Dish

Cuisine Mexican/Tex-Mex

Prep Time 23

Cook Time 7

Total Time 30

Servings sliders

Calories 582kcal

Author Deborah Harroun

Ingredients

Marinated Onions

1 small red onion cut into thin rings
Juice of 1 lime
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon extra virgin olive oil

Creamy Guacamole

1 small ripe avocado
1/2 cup sour cream
1/2 cup chopped cilantro
1/2 jalapeño pepper seeded and finely chopped
Juice of 1 lime
salt to taste

Burgers

2 large poblano peppers
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 teaspoons pepper divided
6 slices pepper jack cheese (about 5 oz) cut into quarters
12 slider buns

Instructions

Make the Onions

Place the onions in a bowl and add half the lime juice, 1/2 teaspoon salt, 1/2 teaspoon pepper and the olive oil. Stir to coat.
1 small red onion, Juice of 1 lime, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon extra virgin olive oil

Make the Guacamole

In another bowl, mash together the avocado, sour cream, cilantro, jalapeño, and lime juice. Season to taste with salt.
1 small ripe avocado, 1/2 cup sour cream, 1/2 cup chopped cilantro, 1/2 jalapeño pepper, Juice of 1 lime, salt to taste

Make the Burgers

Preheat the broiler to high. Place the poblano peppers on a baking sheet covered with foil. Place the peppers in the oven and broil until they are charred, turning with tongs to make sue all sides are charred. Remove and place in a bowl and cover with plastic wrap. Let the peppers sit until cooled, then peel the skins from the pepper. Remove the stems and seeds and place the peppers in a food processor or blender and process until smooth.
2 large poblano peppers
In a large bowl, combine the ground beef, ground pork, pureed poblano, Worcestershire sauce, cumin, coriander, paprika, the 1 1/2 teaspoons salt and the 1 teaspoon pepper. Form the mixture into 12 3-inch patties, making them a bit thinner in the center and thicker at the edges.
3/4 pound ground beef, 3/4 pound ground pork, 2 tablespoons Worcestershire sauce, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons salt, 1 teaspoons pepper
Heat a large skillet or griddle over medium-high heat. If needed, add a bit of olive oil. Add the burgers and cook, turning once, for about 7 minutes total, or until your desired doneness. Top with 2 pieces of the quartered cheese and tent loosely with foil during the last minute or two of cooking.
6 slices pepper jack cheese (about 5 oz)
To serve, place the burgers on the bun bottoms. Top with the onions and the creamy guacamole, then place the bun top in place.
12 slider buns

Notes

Slightly adapted from Every Day with Rachael Ray November 2010

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition