A couple weekends ago, my girlfriend and I ventured out to the local flea market. I was hoping to find some unique vintage plates, flatware, linens, etc. to use as props. I’m happy to report that I did, flea markets and yard sales are a great source for stuff like that. There’s also a produce cart there, that a very nice Hispanic lady runs. Most of what she had to offer were things that one would use in Mexican food – chiles, tomatillos, dried beans, cactus (!!), garlic, onions. Everything was gorgeous too. I’m not stretching the truth when I say that it was the most gorgeous spread of produce that I’ve seen around here. I will definitely be going back!

At any rate, I bought a basket of 6 gorgeous, big, dark green poblano peppers for the small sum of $2. I knew I wanted to make chile rellanos for dinner, but we weren’t going to eat that many of them. I sat down to browse my favorite cookbooks and food sites when Courtney from Cook Like A Champion mentioned on the site’s Facebook feed that they were having these burgers for dinner. It was a sign, and I was sold. They were relatively quick to bring together, and absolutely hit the spot. Jon died and went to Heaven. We just had them last week, and he’s already asking for them again.

Poblanos are a relatively mild pepper, so I was worried the flavor would get lost in translation. But, it doesn’t! The flavor of the pepper shined right through the beef. And, the chipotle cream on top is just the perfect complement. Ant leftovers make a delicious dipping sauce for fries! I went full on pig style – and added a slice of Pepperjack cheese. But, eh, you hardly knew it was there. Next time I probably won’t bother. With all this gorgeous weather everyone’s been having, I know you’ve got to be itching to fire up the grill. These burgers are the perfect way to kick start the grilling season!

One Comment

  1. Posted March 19, 2012 at 9:30 PM | Permalink

    We really enjoyed these, too! I have a queso fundido burger recipe in my blog that I bet you’d also enjoy. :)

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