Tex Mex Smashburgers w/ Fire-Roasted Poblanos & Chipotle Lime Cream Sauce

This takes a little work but it’s super delicious

For the Smash Burger Patties:
12 oz ground beef 80/20, divided into two 3 oz balls per burger (4 total)
Kosher salt & cracked black pepper or taco-style seasoning
4 slices pepper jack cheese
2 Hamburger buns
For the Chipotle-Lime Crema:
½ cup sour cream
3 T mayo
1 T adobo sauce plus 1-2 adobo peppers
1 lime zested & juiced
Pinch of salt
Toppings:
2 poblano peppers fire-roasted and sliced into strips
guacamole as needed
Pickled red onions as needed
INSTRUCTIONS

Step 1: Make the Chipotle-Lime Crema
In a small bowl, mix all the crema ingredients until smooth. Taste and adjust the lime or salt as needed. If using the adobo peppers, use a food processor or blender to blend until smooth, then refrigerate until ready to use.
Step 2: Roast the Poblano Peppers
Char poblano peppers over an open flame, grill, or under the broiler until blackened all over. Transfer to a bowl, cover with foil, and let steam for 5 minutes. Peel off the skin, remove seeds, and slice into strips.
Step 3: Smash the Burgers
Preheat a griddle or cast iron skillet over medium-high heat until very hot. Meanwhile, season the beef with salt and pepper or your desired rub. Add beef balls to the griddle and immediately smash each one thin using a spatula or burger press. Cook 1–1½ minutes until crispy edges form, then flip. Add a slice of pepper jack to each patty. Cook for another minute, until the cheese has melted.
Step 4: Assemble
Spread smashed avocado on the bottom bun, then add roasted poblano strips and pickled red onions. Layer two patties per burger and top with a drizzle of chipotle-lime crema. Add the top bun and serve hot.