8oz Angus Cheeseburger, Roasted Poblano Recipe

Roast poblano

Preheat a gas burner to high or set oven broiler to high. Place the whole poblano directly over the flame or on a foil-lined sheet under the broiler. Roast, turning occasionally with tongs, until the skin is charred and blistered on all sides, about 6–10 minutes. If using a broiler, rotate every 2–3 minutes to char evenly.

Transfer the charred poblano to a bowl and cover tightly with plastic wrap or place in a sealed plastic bag. Let steam for 10 minutes to loosen the skin. Peel off the blackened skin, remove seeds and stem, and slice into ¼–½ inch strips. Reserve.

In a small bowl, combine mayonnaise and lime juice; season with a pinch of salt. This will be the burger spread. Set aside.

Prepare remaining toppings: thinly shred the iceberg lettuce, slice the tomato, and have pickles ready.

Form the patty: Gently shape the 8 oz ground Angus into a round patty about ¾–1 inch thick and slightly wider than the bun. Make a shallow dimple in the center with your thumb to reduce puffing during cooking. Handle the meat minimally for a tender burger.

Season both sides of the patty with the kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tsp neutral oil and swirl to coat.

Cook the patty: Place the patty in the skillet and cook, undisturbed, for 3–4 minutes to develop a deep brown crust. Flip and cook another 3 minutes for medium-rare to medium (adjust time ±1 minute for desired doneness). During the last 60 seconds of cooking, lay the slice of cheddar cheese on the patty and cover the pan with a lid to melt the cheese.

Remove the patty to a plate and let rest for 2–3 minutes while you toast the bun.

Toast bun: Melt 1 tsp butter in the same skillet over medium heat and place cut-side down the brioche bun for about 30–45 seconds, pressing slightly, until golden and toasted.

Season toasted bun tops lightly with smoked paprika for a subtle smoky warmth (sprinkle evenly). If using hot sauce, mix a little into the mayo spread or drizzle on the patty now.

Assemble the burger: Spread the lime-mayo on the bottom bun. Place shredded lettuce on the mayo, then the rested cheeseburger patty. Top the patty with 2–3 strips of roasted poblano, tomato slices, and pickle slices. Cap with the top bun.

Serve immediately while hot. Suggestion: serve with fries or a side salad.