Recipe: Black Angus Burgers with Cheese, Grilled Green Chiles and Poblano Vinaigrette

BLACK ANGUS BURGERS WITH
CHEESE AND GRILLED GREEN CHILES

FOR THE POBLANO VINAIGRETTE:
2 poblano peppers, roasted, peeled, and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
FOR THE BURGERS:
2 pounds ground angus beef
salt and freshly-ground black pepper, to taste
TO SERVE:
3 grilled poblano peppers, seeded, and sliced into thirds
6 slices yellow cheddar cheese
6 hamburger rolls
baby red-oak lettuce
pickled red onions

TO MAKE THE POBLANO VINAIGRETTE:
Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. Refrigerate until ready to assemble the burgers.

TO PREPARE THE BEEF:
In a large mixing bowl season Angus beef with salt and pepper. Refrigerate until ready to use.

WHEN READY TO COOK:
Prepare a wood or charcoal fire and let it burn down to embers.

Form into beef mixture into 1-inch thick disks.

Grill for five minutes on each side for medium-rare. During the last five minutes top with cheddar cheese.

TO ASSEMBLE THE BURGERS:
When finished grilling, on one half of the roll place the burger and top with baby red-oak lettuce, poblano peppers, Poblano Vinaigrette and pickled red onions. Serve immediately.

From: Grillin' & Chillin' with Bobby Flay and Jack McDavid
Source: TV Food Network