Southwestern Chipotle Burgers

So, I've only had this blog for a couple of weeks and if you've been following, you probably already notice a theme: mexican, southwest, spicy....my 3 favorite food groups.  I mean, I do make other things, but I probably make at least 1 mexican dish and 1 other tex-mex/southwestern and/or spicy dish a week.  I almost feel bad for Brian sometimes because he doesn't love this kind of food as much as I do, but then I remember that I make dinner 91% of the time and then I don't feel so bad.  Plus, before we were married, I made nachos 4-5 times per week for dinner and something else mexican the rest of the nights.  Tonight's dinner was no exception to showing my love in this food category....hence, the Southwestern Chipotle Burgers.

Southwestern Chipotle Burgers
makes 4 burgers
1 lb. hamburger, your choice on the lean-ness
1 small yellow onion, thinly sliced
8 oz. crimini mushrooms, thinly sliced
2 Tbs olive oil, divided
1 Tbs butter
2 poblanos
1/2 tsp. (plus a little more, divided) salt
1/2 tsp. (plus a little more, divided) cracked black pepper
1 Tbs. fresh oregano, chopped
1/2 tsp. cumin
1/2 tsp. chili powder
2 garlic cloves, pressed
1 egg, slighly beated
4 large slices monterey jack cheese
chipotle mayo, to taste (recipe to follow)
additional garnishes: lettuce, tomato, avocado

Preheat your oven to broil.  Broil your poblano chiles until black all around, about 3-5 mins/side, turning once.  They should look black and blistered.  Once done, let cool - then remove the out skin layer and cut in half length-wise.

Mix the hamburger with the oregano, cumin, chili powder, 1/2 tsp. salt and 1/2 tsp. pepper.  Make into 4 patties.

Heat 1 Tbs of the olive oil and the butter in a small skilletover medium heat.  Once the pan is heated add the onion slices then toss to coat.  Add a pinch of salt.  Let simmer, stirring occasionally for the first 10 mins and frequently the last 5 mins.  They will be done when they are nice and caramelized, starting to turn dark brown around the edges.  Once done, set on a small plate and cover with foil.

Once your remove the onions, add 1 Tbs olive oil.  Let it re-heat on medium.  Add the mushrooms, toss to coat, adding a pinch of salt and a couple grinds of pepper.  Let cook, stirring occassionaly for about 10 mins.

Meanwhile, heat another larer skillet over medium heat.  Cook the patties, about 5-7 mins/side until done.

Once all the toppings are done, make the burger!  Toast the buns as you wish (I like to broil mine).  Then, I like to layer as follows: spread a little mayo on both buns.  Put the burger on top of the bottom bun - then top with poblano, cheese, mushrooms, onions + your additional garnishments (lettuce, tomato, avocado) as you wish.  Eat and ENJOY.

Chipotle Mayonnaise

1/4 c. mayo

1 chipotle from can in adobo sauce, seeded

1 Tbs adobo sauce

1 tsp. lime zest

1 Tbs lime juice

1 lrg. garlic clove, pressed

Mix the above ingredients together in a small bowl.  That's it.  Super easy.  I do want to make a small side note: the 2 main chipotle in adobo sauce brands I tend to see in the super markets are Embasa and La Costena.  I think I have decided that I prefer Embasa taste-wise, however, the chipotles are packed with wheat flour.  So, if you are making this (or anything else with canned chipotles) for GF friends, be sure to use La Costena as those do not use wheat flour in the adobo sauce.