Bacon. Cheese. Smoky Salsa. Need we say more? ArnoldBread f52partner →
Make the pickled onions: In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil. Remove from the heat and stir in the onions. Set aside.
Make the poblano salsa: Set the poblano pepper directly on the grates of the stove over a medium-high flame. Cook until charred on all sides, about 8 minutes. If your tomatillos can sit on the grates, cook them in the same manner for about 4 minutes. If they are too small, you can hold them with tongs directly over the fire until charred and slightly softened.
Transfer the poblano pepper and tomatillos to a cutting board and let cool. Use a paper towel to rub along the poblano and remove all the charred skin. Discard the seeds and chop finely. Chop the tomatillos finely. Combine the poblano, tomatillos, cilantro, oil, pickling liquid from the onions, and season to taste with salt and pepper.
Form the beef into 8 loose patties. Season well with salt and pepper on both sides. Heat a cast-iron skillet to medium-high until hot. Add a small amount of oil to the pan. Cook 4 of the burgers, pressing down with a spatula to create a thin burger with jagged edges, until browned on one side, about 2 minutes. Flip the burgers, press down again with the spatula, cover with a slice of cheese and cook until medium-rare, another 2 minutes. Transfer to a plate and cover loosely with foil.
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