I love a good burger every now and again, one requirement, it has to have mayonnaise and usually some form of tomato. I know some love it and some hate it so take it or leave as you wish, it is delicious either way. Whenever there is a big sale on ground meat I buy a few pounds and make burgers to have in the freezer. I will usually buy three 1.5 lb packages and season each one with the Slap Ya Mama Original Blend, 8-Ounce seasoning, each pack will make 4 burgers. Place cookie sheets out lined with parchment paper, form the burgers and place on the sheets. Freeze them uncovered until they just hold the shape, like 30 minutes. Then wrap them up individually with plastic wrap and place in a freezer bag. Then you have burgers ready to go whenever you want, just pull them out in the morning before you go to work or the night before and they will be ready by dinner. I have cooked them from frozen before, you just have to make sure your temperature isn’t too high so the middle cooks before the outside burns. When I make a meal full of veggies that my husband hates, like say mushrooms, I will just plan on cooking him a burger that night, everyone is happy!
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Spicy Poblano Burger
Ingredients
- 2 poblano peppers halved and seeded
- 1 tomato cored and halved
- 1/2 onion peeled and quartered
- 1 clove garlic
- salt and pepper
- 1 tablespoon cajun seasoning *
- 1 1/2 pounds ground beef
- 4 slices muenster cheese
- 4 hamburger buns
- 4 tablespoons mayonnaise optional
Instructions
- Preheat your broiler, on a foil lined baking sheet place the poblano cut side down, tomato, garlic unpeeled, and the onion. Broil until there is some char on the veggies, about 8 to 10 minutes. While they are broiling season the meat with the cajun seasoning and form into 4 equal patties a little larger then your bun.
- Heat a large cast iron skillet over medium high and add just a touch of oil. Place the burgers down and cook them for 4 minutes without moving them. Flip them over, top with cheese and cook for another 3 to 4 minutes.
- While the burgers are cooking the veggies should be done and cooled off a bit. Peel the garlic and chop it up with the tomatoes and onions and season with a little salt and pepper, set aside. Peel any charred tough skin off the poblanos now as well. Turn off the broiler and place the buns the oven in to warm up from the residual heat, check on them every now and again to make sure they don’t get too crispy.
- Open your buns and build the sandwich. Bottom bun, burger with cheese, mayo, poblano half, tomato mixture, bun top. Enjoy!!
