May 15, 2019
Form nice thick patties the same size as the bun and heavily season with salt and pepper. Fry up some tortilla strips. The simple guac was just avocado, garlic, and lime, and the simple pico was just tomato, onion, and jalapeno. Really great burgers! The juicy patty of just beef matched so well with the heavily seasoned tender barbacoa, and the guac and pico were a bit of much needed freshness on an otherwise heavy burger. I like a burger with a smaller radius that I can stack high because I feel like it is more manageable to hold and you don't feel like you need a nap after... Unless you eat 2.
- 1 Poblano Pepper
- 1 Avocado
- 1 clove Garlic
- 1 Lime
- 1 small Tomato
- 1 small Jalapeno
- 1/2 small Onion
- 1 pound Ground Beef
- 3 sourdough dinner rolls
- 3 slices Pepperjack Cheese
- 1 cup prepared beef barbacoa
- crispy tortilla strips
- Broil the poblano to brown on all sides. Remove from oven and put into a bowl covered in plastic wrap. Allow to sit for 10 minutes.
- Mash the avocado and grate the garlic in. I only use about half the garlic clove but that's up to you. Squeeze in the lime and season with salt and pepper. Set aside cover with plastic wrap tight to the surface of the guac if its gonna be longer than 15 minutes.
- Cut the tomato, onion, and jalapeno and mix together. Season with salt and pepper and set aside.
- Peel the poblano and cut into 3 pieces.
- Form the burgers same size as the buns. Cook in a hot pan about 5 minutes per side to medium doneness, topping with cheese after flipping.
- Put the poblano on the bottom bun, top with the burger. Top the burger with the warmed barbacoa, then add the guac, pico, and finally the tortilla strips.