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1
Preheat the oven to 350 degrees F.
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2
For the roasted garlic sauce: Put a sheet of aluminum foil in a roasting pan and add the garlic.
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3
Toss with the oil, fold up the foil around the garlic and roast until soft, about 45 minutes.
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4
For the beef patties: Toss the poblano peppers and onions with the vegetable oil and a pinch of kosher salt in a roasting pan.
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Cook for 30 to 35 minutes.
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6
Peel and seed the roasted peppers, then chop the peppers and onions into small dice.
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7
When the garlic is done roasting, transfer to a blender, add the sour cream, mayonnaise and vinegar and blend until smooth.
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8
Season with salt and pepper.
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9
Set the sauce aside until serving.
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10
Put the ground beef, Worcestershire, black pepper, ancho chile and 1 tablespoon kosher salt in a medium bowl.
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Fold in the diced peppers and onions.
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12
Divide the mixture into 3-ounce portions and form these portions into 8 patties.
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13
Heat a griddle to medium or medium high; cook the patties to medium, about 5 minutes on each side.
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14
For the corn and chorizo relish: Saute the chorizo in a skillet until lightly browned.
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15
Add the corn and cook for 5 minutes.
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16
Add the vinegar, then cook for another minute.
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Set aside.
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18
For the griddled queso fresco and rolls: Heat a griddle to medium low.
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19
Grease the griddle with 1/2 teaspoon of the oil, then cook the cheese until golden brown, about 2 minutes on each side.
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20
Grease the griddle with the remaining 1/4 teaspoon vegetable oil, then place the rolls on the griddle cut-side down until golden brown, about 2 minutes.
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21
Place a burger on each roll, then spoon some of the corn and chorizo relish on top.
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22
Place a piece of griddled cheese over the relish, and top with some of the roasted garlic sauce.
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23
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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24
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
