Tex Mex Burgers
By America's Test KitchenPublished on June 18, 2008
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Poblanos are large, blackish green chiles with a mild heat. If you can’t find them, you can substitute a green bell pepper. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Using hands, gently knead beef, chipotle, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl until combined. Divide mixture into 4 equal portions and lightly pack into 3/4-inch-thick patties. Press a shallow divot in the center of each patty (see tip).
- Heat oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned and cooked to desired doneness, 3 to 6 minutes per side. Transfer burgers to plate, top with cheese, and tent with foil.
- Add onion, poblano, 1/4 teaspoon salt, and 1/4 teaspoon pepper to empty skillet and cook until softened, about 5 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Arrange burgers on rolls and top with onion mixture. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
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 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.
Before You Begin
Poblanos are large, blackish green chiles with a mild heat. If you can’t find them, you can substitute a green bell pepper. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Using hands, gently knead beef, chipotle, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl until combined. Divide mixture into 4 equal portions and lightly pack into 3/4-inch-thick patties. Press a shallow divot in the center of each patty (see tip).
- Heat oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned and cooked to desired doneness, 3 to 6 minutes per side. Transfer burgers to plate, top with cheese, and tent with foil.
- Add onion, poblano, 1/4 teaspoon salt, and 1/4 teaspoon pepper to empty skillet and cook until softened, about 5 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Arrange burgers on rolls and top with onion mixture. Serve.
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