Chile Relleno Burgers

Ingredients:

Hamburgers

• 2 large poblano peppers, halved lengthwise and seeds removed
• 700 g of ground beef neck
• Mexican tomato sauce, recipe below
• 200 g Monterey Jack cheese slices
• 4 hamburger buns, split and toasted

Mexican tomato sauce

• 6 cloves of garlic
• 5 sprigs of fresh cilantro
• 900 g ripe tomatoes, coarsely chopped (remove cores)
• 1 serrano pepper with seeds
• 0.5 tsp ground cinnamon
• A quarter of a medium onion

Preparation:

1. Preheat oven to broil. Line a baking sheet with foil. Place poblano peppers, cut-side down, on the prepared baking sheet and broil until charred, 7-8 minutes. Let cool slightly, then peel the peppers. Set aside.
   
2. Heat a large cast-iron skillet over medium heat. Form the ground beef into four 2-cm-thick patties; use your thumb to make an indentation in the center of each patty. Sprinkle the skillet with salt and cook the patties until browned on the bottom, about 4 minutes.
3. Flip, then top each patty with a little Mexican tomato sauce, cheese slices, and half a poblano pepper. Cover and cook until the patties are cooked through and the cheese is melted, 3-5 minutes. Serve on buns with the remaining Mexican sauce for dipping.
   
   

   Mexican tomato sauce

   
   Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion, and 1 tablespoon of salt in a blender and blend until smooth. Transfer the tomato puree to a medium saucepan and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about 10 minutes.