Best Poblano Pesto Aioli Recipes

HAMBURGERS W/ POBLANO PESTO AIOLI image

Categories Beef

Yield 6 burgers

Number Of Ingredients 17

2 egg whites, lightly beaten
2 T. olive oil
1 T. whipping cream or heavy cream
1 t. kosher salt
1 t. curry powder
1 t. chili powder
1 t. freshly groun black pepper
1 t. minced garlic
2 lbs. ground beef, uncooked
1/3 C. finely chopped red onion
1/4 C. fine dry bread crumbs or 3/4 C. soft bread crumbs
3 fresh jalapeno chile peppers, seeded and finely chopped
3 T. snipped fresh chives
6 slices Monterey Jack cheese with jalapeno peppers
6 lg. hamburger buns, split and buttered
1-1/2 C. shredded iceberg lettuce
6 dill pickle spears

Steps:

Prepare the Poblano Pesto Aioli (see recipe filed separately). Store covered in the refrigerator. In bowl, mix egg whites, oil, cream, salt, curry, chili powder, pepper and garlic. In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4" thick round patties. Grill burgers. During the last 1 min. of cooking, top burgers with cheese and grill buns, buttered side down for about 30 sec. to 1 min. or until lightly toasted. To serve, spread about 2 T. of the Poblano Pesto Aioli on each bun, spreading on top and bottom. If you like, top with shredded lettuce.

POBLANO PESTO AIOLI image

Categories Sauce Pepper

Yield 2 Cups

Number Of Ingredients 10

1 large fresh poblano chili pepper
1/3 C. grated Parmesan cheese
1/4 C. fresh cilantro leaves
3 T. lemon juice
1 T. pine nuts, toasted
1 clove garlic, quartered
1/2 t. kosher salt
1/4 t. ground black pepper
2 T. vegetable oil
1-1/2 C. mayonnaise

Steps:

To roast poblano pepper, quarter pepper, removing seeds and membranes. Place pieces on foil-lined baking sheet. Bake, uncovered in 450 oven 20-25 minutes or until skins are charred. Seal foil around pepper pieces. Let stand 20 minutes to steam. Peel pepper pieces and coarsely chop. In a food processor or blender, combine pepper, Parmesan, cilantro, lemon juice, pine nuts, garlic, salt and pepper. Cover and process or blend until almost smooth. With the processor or blender running, slowly add oil in a thin, steady stream. Transfer to bowl. Stir in mayonnaise. Cover and refrigerate for at least 30 min. Store, covered, up to 1 week.