Poblano-Stuffed Burger with Mango Salsa and Guacamole

Are you sitting down?  Of course you are.  Good thing, because this is a burger to make you weak in the knees.  Burger lovers, have I got one for you…

We’re talkin ‘bout a juicy burger made with fresh ground turkey, stuffed with roasted poblano chiles and jack cheese and topped with a fruity mango salsa and savory guacamole and sandwiched between two halves of a fresh, lightly toasted bun.  Burger nirvana.

As you may have guessed, we here at the Circle B Kitchen love burgers.  My daughter and I decided that we should have a burger for each season, so here's our seasonal burger lineup.  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, and now I give you summer on a bun.  Our favorite is whichever one we happen to be eating at the moment.  Each has its own personality and is super delicious.

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

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

2 large ripe avocados, mashed
2 tablespoons chopped cilantro
1 to 2 tablespoons lime juice (to taste)
Salt and pepper

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.