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1
Poblano-Avocado Spread.
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2
Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.
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3
When cooled slip off blackened skin, twist off stem, and scoop out seeds and discard.
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4
Coarsely chop and transfer to small bowl.
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5
Add half of the avocado and coarsely mash with a fork.
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6
Slice the remaining half of the avocado and add to the bowl.
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7
Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
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8
Refrigerate until time to assemble burgers.
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9
Pickled Onions.
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10
In medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.
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11
In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.
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12
Chorizo-Chile Burger.
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13
In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat.
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14
Spread on plate lined with paper towels to cool.
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15
Start charcoal fire or preheat gas grill for direct cooking.
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16
In bowl combined cooled chorizo with ground beef.
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17
Form into six 3/4-inch thick patties.
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18
Indent center of each patty.
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19
Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.
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20
Spread Poblano -Avocado Spread on buns.
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21
Layer patties and pickled onions on buns. Makes 6 burgers.
