Active Time
45 MIN
Total Time
1 HR
Yield
Serves : 6
© Tina Rupp

How to Make It

Step 1    

In a large bowl, gently mix the ground pork with the minced garlic, balsamic vinegar, crushed red pepper, thyme, 1 tablespoon of kosher salt and 2 teaspoons of black pepper. Pat the meat into 6 burgers, cover with plastic wrap and refrigerate.

Step 2    

Light a grill. Grill the Anaheim and poblano chiles over a hot fire, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, stem and seed the chiles, then cut them into long, thin strips. Transfer the chiles to a bowl and add the olive oil, rosemary and sliced garlic. Season with salt and pepper.

Step 3    

Grill the burgers over a hot fire until just cooked through, about 5 minutes per side. About 1 minute before the burgers are done, place a slice of cheese on each burger.

Step 4    

Spread the bottom half of each roll with 1 tablespoon of mustard. Top with the arugula and a tomato slice. Set the burgers on the tomato slices and cover with the marinated chiles. Close the sandwiches and serve.

Make Ahead

The uncooked burgers and marinated chiles can be refrigerated overnight.

Notes

Creole tomatoes are a large, juicy, bright red variety of tomato grown in the hot and humid Mississippi Delta region of Louisiana. These tomatoes have a lower acid content and meatier texture than most other tomatoes.

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