Popular
Latest From the Show
Poblano Popper Super-Sliders
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 large Poblano chilies
- 1 small red onion, thinly sliced into rings
- Juice of 2 limes, divided
- Salt and pepper
- EVOO - Extra-Virgin Olive Oil, for drizzling
- 1 small ripe avocado
- 1/2 cup sour cream
- A handful cilantro, finely chopped
- 1 fresno or jalapeo chili, seeded and finely chopped
- 3/4 pound ground beef sirloin
- 3/4 pound ground pork
- 1/2 palmful each ground cumin, ground coriander and sweet smoked paprika (about 1 1/2 teaspoons each)
- A pinch ground cinnamon
- 1/3 cup beer, such as Negra Modelo
- 2 tablespoons Worcestershire sauce
- Sliced pepper jack, hot-pepper cheddar or sharp yellow cheddar cheese, folded or cut to top burgers
- 8 white, potato or whole wheat slider rolls, split
Yield
Serves: Makes 8 Sliders
Preparation
Preheat broiler to high. Broil the poblanos with the oven door ajar to allow steam to escape to char them all over. Place chilies in a bowl, cover and let cool. Peel and seed, and pure in a food processor.
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 chili and remaining lime juice. Season to taste with salt.
In a large bowl, combine the beef, pork, pured 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.