Roasted Poblano Burger w/ Chile de Arbol Guacamole by Karen none Roasted Poblano Burger w/ Chile de Arbol GuacamoleINGREDIENTS: 1 large red onion 3 limes 6 poblano peppers 1 tablespoon vegetable oil 1 lb. ground beef1 lb. ground pork 1/3 cup dry bread crumbs 1 large egg 1 teaspoon seasoning salt 1/2 teaspoon ground black pepper1 clove garlic, finely minced 4 avocados Dried arbol chilies Mexican cream Hamburger bunsINSTRUCTIONS: Thinly slice 3/4 of the red onion into rings. (Reserve the remaining quarter of onion for the hamburger meat mixture.) In a medium bowl, toss together the red onion rings and the juice from 3 limes. Season lightly with salt; cover and refrigerate until ready to use.Roast the 6 poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred. Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes. (Remember this allows the peppers to sweat, making it much easier to peel). Remove the charred skin, stems, and seeds from the peppers. Slice the poblano peppers into thin strips.Heat one tablespoon of oil in a medium skillet over medium-high heat. Add the poblano pepper strips and saute for about 5 minutes; season lightly with salt. Combine the ground pork and ground beef in a large mixing bowl. Grate the remaining 1/4 red onion directly over the meat.Stir in the bread crumbs, large egg, minced garlic, seasoning salt, and ground black pepper. Mix until well combined. Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use. (I like to do this step while the poblano peppers are sweating.)Combine the ground pork and ground beef in a large mixing bowl. Grate the remaining 1/4 red onion directly over the meat. Stir in the bread crumbs, large egg, minced garlic, seasoning salt, and ground black pepper. Mix until well combined.Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use. (I like to do this step while the poblano peppers are sweating.) In a small skillet, toast a handful of arbol chilies for about 30 seconds to 60 seconds just until the chilies begin to darken in color; remove from heat and discard stems. In a blender grind the chiles de arbol until very fine. Mash the avocados in a bowl and season with salt.Stir in 1 teaspoon of the ground arbol chile flakes, adding more until the guacamole has reached the right amount of heat. *I like my guacamole spicy, so I start by adding a whole tablespoon of ground chile de arbol. Cover guacamole with plastic wrap (to prevent browning) and refrigerate until ready to use.Shape each ball of meat into a patty. Grill or fry until desired doneness. Top with slices of asadero cheese or queso fresco. To serve the hamburgers, spread Mexican crema on toasted hamburger buns. Place a cooked hamburger patty on the bottom bun and top with roasted poblano strips, pickled red onion, and guacamole. Top with remaining bun.ENJOY!!!🍔