Mushroom Onion Poblano Burger

Tonight’s Dinner: Mushroom, onion and blackened poblano 90/10 grass-fed Angus smash-burgers for dinner on a ciabatta roll with a smoked chipolata sauce. Served with air fryer tumbled Italian veggies.

Insanely good. In Moroccan olive oil, saute two sliced portabella mushrooms, a quarter of a sliced sweet onion and one portabella mushroom, initially blackened then sliced to finish in the pan. Set aside.

Two 1/4 lb slabs of 90/10 grass fed angus beef, smashed and seasoned with Himalayan sea salt and fresh cracked black pepper. After the flip, the burgers were seasoned and two pieces of thick deli-cut American cheese placed on top. Top with the pepper slices.

The sauce is from a can of chipolata peppers, about 2 tablespoons mixed with 2 tablespoons of may. The peppers went into the freezer.

Set the burgers aside and toast the bun sides in the pan.

Construction: Toasted bun, half the sauce, the two cheese covered burger buns, the onion and mushroom sauce, the rest of the sauce and then the top bun.

One of the best burgers I’ve ever made.