My final “Best Burger” installment (at least for now)

This is the final installment (for the moment) chronicling my disappointment  trying to make the “Best Burger”  cook-off.

I was soooo proud of the title of this recipe.  I thought that simply the title alone would win over the judges.  (Just like I thought coining the word  “Dunkelized”   would certainly show the judges my creativity. )

Again, I am sharing my failures with you all (even though we still think this is a great burger).  Here is another recipe that didn’t quite cut the mustard.  🙂

“Poblanocado” Burgers with Jicama-Radish Salad and Lime-Chipotle Vinaigrette

2 lbs ground beef
2 large cloves garlic, minced
1 1/2 t. French grey sea salt, divided
4 t. tri-colored pepper, coarse ground, divided
3 poblano peppers
1/4 c. plus 1 T. fresh lime juice, divided
1 t. honey
1/4 t. chipotle powder
1/2 T. whole tri-colored pepper corns
1/3 c. olive oil
2 large avocados
1 small jicama
1 bunch radishes
6 whole wheat hamburger buns

Mix ground beef, garlic, and 1 t. salt and 2 t.pepper.  Shape into six patties.  Refrigerate until ready to use.  Place poblano peppers on grill until blackened, about 10 minutes (turn every three minutes).  Place peppers in a sealable bag and let set for about 15 minutes until skin loosens and they are easily peeled.

Whisk together ¼ c. lime juice, honey, chipotle powder, ½ t. sea salt, 2 t. pepper, and olive oil.  Divide in half (part for glazing burgers, part for salad.) Set aside.

Peel and slice avocados; carefully toss with 1 T. lime juice.  Skin each poblano.  Cut each pepper in half and stem and seed.  Matchstick jicama and radishes and place in ice water.

Preheat grill to 350 degrees.  Cook burgers (about 3 minutes per side).  Flip once and glaze with dressing mixture.  Toast buns on grill during last minute of cooking.

To assemble, place burger on bottom bun.  Place avocado slices on first; then place one half of a poblano pepper.  Top with jicama and radish matchsticks.  Spoon about 1/2 to 1 T. of dressing over salad.  Top with bun.

(You can also use Hatch Green Chiles but Hatchocado Burgers just doesn’t have the same ring to it!

In retrospect, the title is a little over the top.  And perhaps I used a few too many ingredients.   Do ya’ think?!?!  But, it makes a very tasty (if not messy) burger.

Maybe as I continue to archive, I will share more of my hopes and dreams for the “Best Burger” contest (or rather my failures).

Until then, happy grilling!

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