Ingredients

2 fresh poblano chilies

2 canned chipotle chilies in adobo, minced

1 medium yellow onion, sliced into 1/4" slices

2 cloves garlic, minced

2 tsp canola oil

8 oz chorizo

1 1/2 pounds ground chuck

4 buns, toasted

Preparation

  • Broil chilies over a gas burner or under a broiler. Place in a bowl, cover with a towel, and let cool. Rub off blackened skin and discard stems and seeds. Cut into small strips.
  • Heat oil in a medium skillet over medium heat. Add onion, sautée 7-8 minutes until brown. Stir in garlic and poblanos, cook one two minutes. Keep warm in a bowl covered with foil.
  • Combine chuck, chorizo, chipotles in a large bowl. Form into four patties.
  • Cook 4-5 minutes, turn, top with warm onions and chilies, cook one more minute.