You get the best of both worlds.
Green Chile Smash Burger Taco
Chef Stephanie Banyas
25 minutes
1 hours 15 minutes
Latin American Fusion
Main Dishes
If you don't have a burger press or wide/thick spatula, you can improvise with the bottom of a glass, or a small plate.
Ingredients
For the Burgers
- 4 poblano chiles, fresh
- 4 serrano chiles, fresh
- 2 tbsp canola oil
- 2 tbsp lime juice
- 2 tbsp red wine vinegar
- Honey, to taste
- ¼ cup coarsely chopped cilantro
- Flour tortillas
- 80/20 beef, portioned into 3-oz balls
- Sliced cheese (your choice)
- Salt and pepper, to taste
For the Burger Sauce
- ½ cup Mexican crema (or crème frâiche)
- ¼ cup mayonnaise
- 2 cloves garlic, grated
- Zest of 1 lime, plus a bit of the juice
- 2 tsp ancho chile powder
- Salt, to taste
Directions
- Preheat your oven to 385°F. Toss chiles in oil and season with salt and pepper. Roast in an even layer on a sheet pan, turning a few times until evenly charred and soft, about 25 minutes.
- Remove to a bowl, cover with foil or plastic wrap and let steam at least 15 minutes. Remove skin/seeds/stems and slice into ¼-inch slices.
- Stir together lime juice, vinegar, honey, and cilantro in a bowl. Add chilies and toss to combine. Let sit at room temperature for at least 30 minutes to allow flavors to meld.
- Next, make the burger sauce. Whisk all sauce ingredients together in a bowl, cover and refrigerate for at least 30 minutes and up to 2 days.
- While the chilies and sauce sit, season burger balls with salt and pepper. Oil a griddle and bring to high heat. Add burger, top with cheese, add tortilla, and press with a burger press. Flip and remove from the grill. Sauce and serve.