In The Summertime Southwestern Burgers

Ingredients

  • Poblano Ranch Dressing:
  • 1 large poblano pepper
  • 3/4 Cup good quality refrigerated ranch salad dressing
  • 1 clove garlic, minced
  • Barbeque Onions:
  • 3 tablespoons vegetable oil
  • 3 large sweet onions, thinly sliced, then quartered
  • 1 teaspoon kosher salt
  • 3/4 Cup honey barbeque sauce
  • Summertime Salsa:
  • 1 ear corn, shucked and cleaned
  • 1 Cup small diced, hulled fresh strawberries
  • 1/2 Cup small diced tomato
  • 1/4 Cup minced radish
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon lime zest
  • 2 Teaspoons lime juice
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Burgers:
  • 8 ounces Spanish chorizo, paper casing removed, coarsely chopped
  • 1 3/4 Pounds ground round
  • 2 cloves garlic, minced
  • 3 tablespoons minced fresh cilantro
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Remaining Ingredients:
  • 6 1-ounce slices sharp cheddar cheese
  • 6 good quality hamburger rolls, split

Instructions

  • Prepare Poblano Ranch Dressing:
  • Heat a gas grill to high heat.
  • Prepare grill grates with non-stick spray.
  • Place the poblano pepper onto the grill and cook until blackened and blistered on all sides, approximately 2 – 3 minutes per side.
  • Place pepper into a small bowl, cover with plastic wrap and let sit for 5 minutes.
  • Remove and discard skin and seeds.
  • Mince the roasted pepper.
  • Place into a medium bowl; add in the ranch dressing and garlic, mix to combine; set aside.
  • Prepare Barbeque Onions:
  • Lower heat on grill to medium-high heat.
  • Place a heat proof skillet onto grill (or if grill has a side burner, place onto side burner over medium-high heat).
  • Heat vegetable oil in skillet; add in the onions and salt.
  • Cook until the onions are crisp tender, approximately 5 – 7 minutes.
  • Transfer to a medium bowl, add in the barbeque sauce, mix to combine; set aside.
  • Prepare Summertime Salsa:
  • Place the ear of corn onto the grill, and cook until it slightly chars, approximately 2 – 3 minutes per side.
  • Cool slightly.
  • Cut the kernels off of the ear of corn.
  • Place into a medium bowl, add in the strawberries, tomato, radish, scallions, garlic, lime zest, lime juice, cilantro, salt and pepper.
  • Mix to fully combine; set aside.
  • Prepare the burgers:
  • Place the chorizo into a small food processor; process until finely chopped.
  • Place into a large bowl, add in the ground round, garlic, cilantro, salt and pepper, mix to fully combine, but do not overwork the meat.
  • Equally divide the mixture into six portions and form into burgers slightly larger than the rolls.
  • Make a slight indentation in the center of each burger.
  • Place burgers on the grill and cook for 4 to 5 minutes per side for medium. During the last 2 minutes of cooking, top each patty with a cheese slice and place rolls, cut side down, on the outer edges of the grill rack to lightly toast.
  • To assemble the burgers, place the bottom of the hamburger rolls onto serving plates.
  • Evenly top the roll bottoms with the barbeque onions, then top with a burger, and then the summertime salsa.
  • Drizzle each with 1 tablespoon of the poblano ranch dressing, and evenly divide the remaining poblano ranch dressing onto the cut sides of the roll tops, then place the roll tops, dressing side down, on the burgers and enjoy!!