Here's the cast...
Poblano Popper Sliders Rachael Ray
2 large Poblano chilies
Juice of a lime
S&P
EVOO
1 avocado
1/2 cup sour cream
A small bunch of cilantro (finely chopped)
1 jalapeño (seeded & finely chopped)
1lb ground sirloin
1/2 palmful cumin
1/2 palmful ground coriander
1/3 cup beer (optional)
4 slices sharp cheddar cheese (1/2 slice per slider)
1 vine riped tomato (thinly sliced)
8 slider rolls
First you'll wanna char those poblanos. You can either hold them over an open flame, using tongs for about 5 minutes, or you can turn your broiler on high, leaving the door slightly ajar and rotate them every few minutes till they've got color on all sides.When they're charred, stick 'em in a bowl with a lid and let them cool for a while.
Meanwhile, you'll mix up the yummy topping! Mash together your avacado, sour cream, cilantro, lime juice, jalepeno, and a little salt with a fork. Then set it aside.
Now grab those poblanos and use a paper towel to rub the skin off. Then seed them and throw 'em into your food processor and give it a whirl.
You'll also wanna toast up your slider rolls under the broiler!
Grab a large bowl and mix the ground sirloin, pureed poblano, cumin, coriander, S&P, and beer if you're using it. Divide the mixture into 8 even patties. Using a large skillet cook the burgers in a tbsp of EVOO for about 3-4 minutes on each side. Add the cheese on top in the last minute or so to get it melty!
To assemble, put a slice of tomato on the roll bottom, top with a patty, plenty of the avacado sauce & a roll top. They'll be gobbled up in no time!
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