- 2 large poblano chilies
- 1 small red onion, thinly sliced into rings
- Juice of 2 limes, divided
- Salt and pepper
- Extra virgin olive oil (EVOO), for drizzling
- 1 small ripe avocado
- 1/2 cup sour cream
- A handful of cilantro, finely chopped
- 1 Fresno or jalapeño chili, seeded and finely chopped
- 3/4 pound ground beef sirloin
- 3/4 pound ground pork
- 1/2 palmful each ground cumin, ground coriander and smoked sweet paprika (about 1 1/2 teaspoons each)
- A pinch of ground cinnamon
- 1/3 cup beer, such as Negra Modelo
- 2 tablespoons Worcestershire sauce
- Sliced pepper Jack, hot-pepper cheddar or sharp yellow cheddar cheese, folded or cut to top burgers
- 8 white, potato or whole wheat slider rolls, split
Pre-heat the broiler to high.
Broil the poblanos (with the oven door ajar to allow steam to escape) to char them all over. Place the chilies in a bowl, cover and let cool. Peel and seed the chilies, then, using a food processor, puree them.
Meanwhile, season the red onion rings with half of the lime juice, salt, pepper and a little EVOO to coat. In a second bowl, mash together the avocado, sour cream, cilantro, fresno chili and the remaining lime juice; season, to taste, with salt.
In a large bowl, combine the beef, pork, pureed poblanos, cumin, coriander, paprika, cinnamon, salt and lots of pepper. Mix in the beer and Worcestershire sauce. Form the mixture into eight 3-inch patties (a little thinner in the center and thicker at the edges). Drizzle a little EVOO in a large skillet or nonstick griddle over medium-high heat. Add the burgers and cook, turning once, for about 7 minutes for medium-rare. Top with the cheese and tent loosely with foil during the last minute or so of cooking.
Place the burgers on the roll bottoms. Top with the onions and sauce and set the roll tops in place.