Best of the Border Burgers w/ Poblano Pesto

Sirloin burgers that contain black beans, tortilla chips, jalapeno salt, cayenne pepper, cumin, cilantro, green onion and wine are grilled. Then pepper-jack cheese is put on the burgers to melt. They are served in sesame-seeded buns that are spread with a mixture of cilantro, mayonnaise, yogurt, and lime peel. The burgers are topped with a mixture that uses poblano peppers (which have been charred on the grill and peeled), and combined with serrano chili peppers, cumin, olive oil, lime juice and peel, and pecans, and processed in the food processor until smooth.

Ingredients:

• For cilantro mayonnaise:
• 1/2 cup mayonnaise
• 1/2 cup non-fat plain yogurt
• 1 tsp grated lime zest
• 3 tbsp chopped fresh cilantro
• For poblano pesto:
• 2 large poblano peppers
• 2 cloves garlic, minced
• 3 serrano chiles, seeded and minced
• 1 tbsp ground cumin seed
• 1/2 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp lime zest
• 2/3 cup chopped pecans
• 1/2 tsp each salt and pepper
• For burgers:
• 2 lbs ground sirloin
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups crushed tortilla chips
• 1 tsp jalapeno salt
• 1/2 tsp cayenne pepper
• 1 1/2 tsp ground cumin
• 1/2 cup chopped cilantro
• 1/2 cup green onions, cropped and chopped
• 2 tbsp dry white wine
• Mesquite chips
• Vegetable oil
• 6 slices jalapeno jack cheese
• 6 whole lettuce leaves
• 6 thin slices red onion
• 6 hamburger buns w/ sesame seeds, split

Directions:

Mix mayonnaise ingredients together in small bowl. Cover with saran wrap and place in refrigerator. Prepare an open grill for moderate direct heat, place mesquite chips in smoking basket, lightly grease grill rack with vegetable oil. Roast poblano peppers, turning often until charred all over. Transfer peppers to brown paper bag, seal and let steam for 10 minutes. Peel, seed and dice peppers and place in bowl of food processor. Add remaining pesto ingredients to food processor and pulse a few times to combine ingredients into thick paste. Transfer to bowl, cover and set aside. Combine burger ingredients in large bowl, use hands to combine ingredients and then shape into 6 equal sized patties. Place patties on grill, cover and cook for 4 minutes. Turn and continue cooking another 4 minutes or until desired degree of doneness is reached. In the last minutes of cooking, place slice of jalapeno jack cheese on each patty and grill until melted. Lightly toast buns on grill. To assemble, spread cilantro mayonnaise evenly on cut surface of buns. Place bun bottom on serving platter and add lettuce leaf, onion slice, hamburger patty, add serving of poblano pesto, and bun top.

Number of Servings: 6

Notes from the Cook: Use the freshest ingredients possible to ensure this burger is at its best!