Santa Fe Burger

Santa Fe Burger from Bobby Flay's Burgers, Fries & Shakes book - page 63. This turned out to be an excellent cold night burger. I grilled the burgers the Bobby Flay way to begin with. Check out the video of me demonstrating the Bobby Flay burger grilling technique, including the use of a basting pan at http://www.youtube.com/user/dvcraig1101#p/a/u/2/UBPkkIKK99k


I began by roasting a Poblano Chili. Poblanos have a great taste when they are roasted - not over poweringly spicy - just great flavor. You roast a Poblano just like any other pepper. You place the pepper right in the flames. Turn it over and get both sides completely charred. Then you grab the pepper with tongs and place it in a plastic zip-lock type bag. While in the bag the pepper will sweat and cool. In about 15 minutes open the bag and the outer charred skin will just fall off, leaving you with a great roasted pepper. When the burgers were about done, I covered them in Pepper-Jack cheese and covered them with the basting pan so that the cheese would completely melt. Coming off the grill, I poured on some Queso Sauce, crumbled blue corn tortillas and, as you can see, two strips of roasted Poblanos. Those are Grilled Steak Fries in the background of the photo - also from the same book, page 91. The smooth Queso counteracted the spicy Pepper-Jack and all went together great with that perfectly grilled burger and those Poblanos. You need to try this recipe out for certain!


I have spent some time in Santa Fe, New Mexico. When I was there, I had wonderful Mexican food. I guess with all that great Mexican, I never tried a regular burger while I was there. I don't think this burger would stack up against the best Mexican food around - but it was still very good. The burger will do until you are in Santa Fe again.


Paul