Poblano Burgers Stuffed with Pepper Jack

With all this summer like weather, burgers seemed like the perfect idea. But instead of the typical cheeseburger, this recipe adds some Mexican flavor to the classic and it is lightened up by using ground turkey instead of ground beef.

Makes 4 burgers.

Ingredients:

2 poblano peppers
1 tablespoon milk
1 slice wheat bread, crusts removed, and torn into 1/2-inch pieces
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper 
1 pound ground turkey
4 slices of pepper jack cheese
Lettuce, Tomatoes, Red Onions, Mayo, and Sriracha are what we used as toppings

Directions:

1. Preheat broiler to high. Place poblanos on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened.
2. Place in a bowl and cover with plastic wrap. Let stand for 15 minutes. Remove skin and discard seeds and ribs. Finely chop peepers and set aside.
3. In a large bowl, combine milk and bread pieces. Mash with a fork until a smooth paste is formed. Add poblanos, cilantro, cumin, coriander, paprika, 1/4 teaspoon of salt and pepper and turkey. Gently toss to combine, taking care not to overwork the meat.
4. Make 8 smaller patties and make a small indentation on 4 of the patties and break apart the pieces of cheese and place it in the indentation. Place the other 4 patties on top of the cheese and seal the edges so the patties don't fall apart.

Cooling off the pans

5. Heat a pan to high heat and place the burgers on the pans and seer both sides of the burgers. Turn down the heat on the pans to medium low (to help cool down the pans you can take them off the heat and move them around in the air like we did) to cook the burgers the rest of the way until the burgers reach desired stage of doneness. 

Paired with a Riesling

Oozing cheese