If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I was inspired to create this by making Rick Bayless's "Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion" from Fiesta at Rick's. My family loves spinach, but I think it would work just as well with less spinach, or with other greens. - Serene —Serene
Food52 Review: I made two batches -- one without the greens, and one with Swiss chard (due to fresh spinach being out of season in Ohio). My husband was very enthusiastic about the version without the greens. He thought it had just the right amount of heat from the roasted poblano, enjoyed the onion flavor, and said that the seasonings were just right. I preferred the version with the greens -- I thought they added an element of juicy softness and depth of flavor to an excellent burger. I look forward to trying this recipe again when spinach is available, and in the meantime I may make it using kale or a mixture of kale and fresh basil. The directions are clear and easy to follow. - AppleAnnie —The Editors
- 1 fresh poblano pepper
- 1 tablespoon olive oil
- 1 onion, small, finely diced
- 1 clove garlic, minced
- 10 ounces fresh spinach, washed and finely chopped
- salt and pepper to taste
- 1 pound ground chuck
- Roast pepper whole, under broiler or over open flame, until all sides are black and charred. Place in a small paper bag and set aside.
- Heat skillet to medium-high and add oil. Cook onion in oil until browned but not burned, about 10 minutes. Add garlic and cook another 2 minutes.
- Add the spinach to the skillet, along with a dash of salt, and cook over medium heat until most of the liquid is gone, then remove from heat.
- Remove poblano from bag and slip off the skin. Then pull off the stem and remove the seeds. If necessary, give the pepper a little rinse to remove any stubborn seeds, and chop the pepper finely.
- Combine the spinach mixture with the poblano and chill until cool, at least 20 minutes.
- When the vegetables have cooled, place in a tea towel or over a strainer, and squeeze out as much of the liquid as you can.
- Combine meat and vegetables and mix with your hands until the mixture is well combined, but do not overwork the meat.
- Form into 4 roughly equal-sized patties, sprinkle with salt/pepper to taste, and cook on a hot grill or skillet, or under the broiler, approximately 5-6 minutes on each side, until cooked through. Serve on buns with desired condiments (red onion is nice).
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.