Pepper Jack Smash Burger With Poblano Salsa
A tender smash burger, zesty cilantro-onion mix, gooey pepper jack cheese, and a smoky poblano salsa come together for a flavor-packed bite you'll crave again and again.
Servings: 2 servings
Ingredients
Poblano Salsa
- 2 large poblano peppers, about 1/2 pound in weight, seeded and quartered
- 1/2 large white onion, quartered
- 1 small serrano pepper, seeded and halved
- 1 small jalapeño pepper, seeded and halved
- 1/4 cup cilantro, firmly packed
- 3 whole garlic cloves
- 3 tablespoons grapeseed oil
- Juice of 1 large lime
- 2 tablespoons sherry vinegar
- 1/2 cup water
- Salt
- Pepper
Cilantro-Onion Mix
- 1/2 large white onion, finely minced
- 2 tablespoons cilantro, finely minced
Pepper Jack Burger
- 4 3.2 oz. Omaha Steaks Smash Burgers frozen
- 4 6" flour tortillas
- 8 slices pepper jack cheese
- 4 tablespoons grapeseed oil
- Non-stick cooking spray
- Salt
- Pepper
- 1/2 a lime, quartered
Instructions
Poblano Salsa
- Preheat the grill to 400 degrees Fahrenheit with direct heat. Add grapeseed oil to a medium-sized grill-safe pan and set on the grill to heat up.
- Place the peppers, onions, and garlic in pan. Cook undisturbed for 1 minute, then flip the vegetables and cook for an additional minute until slightly charred.
- Add a pinch of salt and pepper to the vegetables. Sauté until they are fork tender, about 4 minutes. Once done, transfer them to a blender.
- In a blender, add the charred peppers, water, sherry vinegar, cilantro, and a pinch of salt and pepper. Blend on high until the mixture reaches a smooth salsa-like consistency. Taste and season with salt and pepper, if needed.
- Pour salsa into a bowl and place in the refrigerator for about 20 minutes.
Cilantro-Onion Mix
- Place all ingredients in a small bowl and mix until well incorporated.
Pepper Jack Smash Burger
- Preheat the grill to 400 degrees Fahrenheit with direct heat.
- Place frozen burger patties on grill. Cook for 3 minutes, then lightly season top side only with salt and pepper.
- Flip the burgers and add a slice of pepper jack cheese to each.
- Continue cooking for another 2 minutes, until the burger are cooked through and the cheese melts.
- Lightly spray one side of tortillas with cooking spray and place sprayed side-down on grill.
- Add 1 slice of cheese to each tortilla and cook until the cheese is melted and the tortilla is golden brown, about 45 to 60 seconds.
- Plating: Place one burger on each tortilla and top burger with a spoonful of poblano salsa and finish with 1 teaspoon of cilantro-onion mix. Serve with a lime wedge on the side.