Queso Fundido Burger

  

    
Queso Fundido just means melted cheese in Spanish.  So, what would a Mexican cheeseburger look like?  Rick Bayless, chef and author extraordinaire on mexican food, gives us this recipe, which I tried last week.  He suggests adding Mexican chorizo to the meat mixture, which I did and is a great idea.  So much so, that it covers for the turkey I substituted for the beef.  You can use beef if you want, but I am always looking for a way to substitute lower fat turkey, chicken or pork into burgers in a way that still tastes great.  This recipe also includes adobo in the meat for a spicy, smokey kick.  Topped with Monterrey Jack cheese and slices of roasted poblano and caramelized onion, the burger is great on its own.  Get even more luscious with the avocado aioli from the Mexican shrimp burger recipe a couple of weeks ago and you'll rise to an even higher level.  Have fun and keep that summer grill going.  Serves 4.
    
Ingredients:
2  poblano chiles
1 tbsp vegetable oil
1 yellow onion, sliced
2 cloves garlic
1 1/2 lb ground turkey
8 oz chorizo
2 canned chipotle chiles in adobo sauce, seeded and minced
1 1/2 tsp salt
8 slices Monterey Jack cheese
4 hamburger buns
    
Over the grill or under a broiler, char the outer skins of the poblano chiles, turning frequently until all sides are just blackened.  Put the chiles in a bag or under a cloth to let the steam separate the skin from the chile.  After a few minutes, scrape off the skin with a knife, seed the chiles and slice the walls into strips.  In a medium skillet over medium heat, warm the oil and cook the onions until softened, about 5 minutes.  Add the garlic and poblano chile slices and stir while cooking another 2 minutes.  Remove to a plate.  In the same pan, cook the chorizo, breaking it up until crumbled and browned, about 5 minutes.  Remove to a bowl.  Add to the bowl the ground turkey, chipotle and salt.  Mix together and form 4 equal-sized patties.  Grill the patties until cooked through, turning once, about 6 minutes.  Lay a slice a slice of cheese on top of each patty, top with the onion and poblano chile mixture and another slice of cheese.  Cook another minute covered to melt the cheese.  Serve on the toasted buns.