Tex Mex Burgers

From Cook's Country | August/September 2008

Why this recipe works:

It was important to be gentle when handling the beef mixture for our Tex Mex Burgers —overworking yielded tough, dense burgers. Chipotle chiles added a smoky, spicy depth, while poblano chiles lent a mild kick. When the vegetables were tender, we added the chili powder and let the spice bloom… read more

It was important to be gentle when handling the beef mixture for our Tex Mex Burgers —overworking yielded tough, dense burgers. Chipotle chiles added a smoky, spicy depth, while poblano chiles lent a mild kick. When the vegetables were tender, we added the chili powder and let the spice bloom in the hot pan to intensify its flavor.

To ensure a dark, flavorful crust on the exterior of our Tex Mex Burgers, it was important to heat our pan until the oil just started to smoke. When the meat was placed in the pan too early, the resulting burgers were pale and not as flavorful.

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Serves 4

Poblanos are large, blackish green chiles with a mild heat. If you can’t find them, you can substitute a green bell pepper.

Ingredients

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