If you want a mouthwatering JUICY Burger then this is it!
This poblano burger is the perfect indulgence for the grill on the 4th of July… or the 4th of any month… or the dead of winter.
This burger says “Hello Summer” any time you need it.
It pairs great with an ice cold beer and some fireworks. Try pairing it with a local ice cold Colorado Pale Ale.
Here we go….
(Makes 4 burgers)
- 1 poblano pepper
- 3 cloves of garlic
- two onion rings
- 1.5 TBS of black beans
- 1 egg
- 1 (12 oz) package of buffalo meat
- olive oil
Chop the garlic, onion, and pepper. Heat a medium size pan (preferably cast iron) on medium/high heat. When hot, add a drizzle of olive oil and salt. Add the chopped garlic, onion, and pepper to the skillet and sauté. When the garlic and onion has started to turn a nice golden color turn the heat off and leave it in the pan.
In a bowl add an egg. Beat the egg. Add the buffalo meat, salt and pepper (to your liking), and black beans.
When the garlic, onion, and pepper is cool add it to the bowl (*it is important the pepper mixture is cool). Mix the ingredients with your hands.
Add a drop of oil to a plate and spread it across the plate with your fingers. Patty the burgers and set them on the plate.
Time to grill.
When the grill is piping hot, use both hands to pick up the burgers and place them on the grill. The burgers should be VERY juicy and hard to keep together. Grill for at least five minutes before flipping the burger. (*it may be difficult to flip because it is very juicy. Keep smiling cause that means it is going to be tasty).
Once the burgers are cooked to your liking it’s time to ENJOY!
Want to add the extra touch? Toast the bun on the grill by spreading butter and garlic salt on the bun before warming the bread on the grill. Garnish with ketchup, mustard, mayo, tomato, avocado, spinach, and pickles. YUM!