Rachael Ray Every Day

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler to high. Broil the poblanos (with the oven door ajar to allow steam to escape) to char them all over. Place the chiles in a bowl, cover and let cool. Peel and seed the chiles, then, using a food processor, puree them.

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  • Meanwhile, season the red onion rings with half of the lime juice, salt, pepper and a little EVOO to coat. In a second bowl, mash together the avocado, sour cream, cilantro, fresno chile and remaining lime juice; season to taste with salt.

  • In a large bowl, combine the beef, pork, pureed poblano, cumin, coriander, paprika, cinnamon, salt and lots of pepper. Mix in the beer and worcestershire. Form the mixture into eight 3-inch patties (a little thinner in the center and thicker at the edges). Drizzle a little EVOO in a large skillet or nonstick griddle over medium-high heat. Add the burgers and cook, turning once, for about 7 minutes for medium-rare. Top with the cheese and tent loosely with foil during the last minute or so of cooking.

  • Place the burgers on the roll bottoms. Top with the onions and sauce and set the roll tops in place.

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