California Skinny Burgers
California Skinny Burgers
Sandy Schirmer
5-8 servings
40 minutes
American
Dinner
Ingredients
- 1 or 2 poblano peppers
- 1 1/2 lbs. ground chuck (80% lean)
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 5-10 pieces fresh rye bread
- Guacamole Mayonnaise
- 2 Tbsp. grated onion
- 1 ripe avocado
- 2 Tbsp. mayonnaise
- 2 plum tomatoes, chopped
- 2 plum tomatoes, chopped
- 2 tsp. fresh lime juice
- 2 garlic cloves minced
Directions
- 1) Grate onion chop tomatoes and cilantro. Mash avocado and mayonnaise together.
- 2) Stir onion cilantro tomatoes garlic and lime juice into mayonnaise mix.
- 3) Taste and season with salt. Prepare grill for direct cooking over high heat
- 4) Grill chiles over direct high heat with lid closed (except to check progress).
- 5) Turn occasionally until skin is blackened on all sides.
- 6) Put chiles in a plastic bag zip closed and gently rub to loosen blackened skin.
- 7) Rinse chiles under cold water to remove rest of skins and dice to 1/4
- 8) In large bowl mix chiles hamburger salt and pepper. Shape patties
- 8) In large bowl mix chiles hamburger salt and pepper. Shape patties
- 10)Toast and slicer the rye bread using a sharp knife with 8 inch blade
- 11) Bring patties in from grill and insert one into your Nicer Slicer. 12) Applying gentle downward pressure slicer through each patty. 13) Assemble using burger 1/2s sliced rye toast dollop of mayo.