Burger Friday #13!

Have there really been THIRTEEN @ home burger nights here at our little abode? Kinda crazy how quickly time flies by. Well these little sliders I'm showin you today are just delicious. Rach's mag (which I have almost every issue of) has a great little burger spot... which lately has been my go-to for new burger ideas. At first I was a bit hesitant about combining all these ingredients... but boy oh boy do they come together beautifully!

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!

Happy Friday Ya'll!