Circle B Kitchen

Here’s how we take our burgers next level around here…we’re talkin ‘bout a juicy turkey burger stuffed with roasted poblano chiles and jack cheese and topped with a fruity mango salsa, savory guacamole, and sandwiched between two halves of a fresh, lightly toasted bun.

As you may have guessed, we here at the Circle B Kitchen take our burgers pretty seriously. In fact, we’ve developed a seasonal burger rotation in which this here is our summer burger. For fall, we have the hearty mushroom turkey burger; our winter burger is the chicken parmesan version (OMG!); we have the beautiful pesto salmon burger for spring. Each has its own particular charms to match the season, and our favorite is whichever one we happen to be eating at the moment.

If burger greatness were to be measured in degrees of messiness, this would no doubt rank up there with the best. In terms of flavor? It really may be the best. Until fall that is.

Poblano-Stuffed Burger with Mango Salsa and Guacamole

Printable Recipe

Adapted from a recipe by Rachael Ray

Burgers

1 1/2 lbs. ground meat (we used turkey)

1 to 1 1/2 cups grated jack cheese

2 large poblano peppers, roasted

4 good hamburger buns, lightly toasted

Guacamole

2 large ripe avocados, mashed

2 tablespoons chopped cilantro

1 to 2 tablespoons lime juice (to taste)

Salt and pepper

1 or 2 fresh jalapeños, minced

Mango Salsa

2 cups chopped pitted peeled mango (2 mangos)

1 cup chopped red bell pepper

2/3 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons olive oil

Roast the poblano peppers over a flame or in the oven until blackened. Place in a bowl, cover with plastic wrap and let steam for about 20 minutes. When cooled, peel off the skin (do not rinse), slice open, remove the seeds and slice into pieces that will roughly fit on the burger.

For the burgers, divide the meat into 8ths and form 8 thin patties. Top 4 of the patties with slices of poblano chile and then grated jack cheese. Top with the other 4 patties. Seal the edges really well and pat into a nice shape. Refrigerate until ready to use.

For the mango salsa, mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups

Combine guacamole ingredients last.

Grill the burgers 5 to 6 minutes per side. Spread guacamole on the bottom bun (and the top too, if you want), place a burger on top and then top with mango salsa. Eat. OMG.