Chili Rellano Burger

Ingredients

1) 1/2 cup Ricotta Cheese
2) 1 tbsp white vinegar
3) 1/3 cup Cilantro, finely chopped
4) 1/4 cup chopped natcho jalapenos
5) 1/3 cup chopped onion for spread mix
1 cup sliced onion for saute
6) 1 tbsp chopped garlic for onion saute 1 tsp crushed garlic fomspread 1 tsp crushed garlic for tortillas
7) 1 10 oz. can Rotel tomatoes
8) 2 ripe avocados
9) 3/4 cup olive oil (extra for grill)
10)3/4 cup softened butter
11)2 1/2 tsp salt
12)2 1/2 tsp black coarse ground pepper
13)2 Lbs. ground sirloin
14)3 cups shredded cheddar/jack cheese
15)3 large poblano chili peppers
16)6 7" dia. soft flour tortillas

Instructions

Prepare onions, garlic, avocados, cilantro, Rotel tomatoes and cheese as decscribed below. Have the other ingredients handy on a nearby working surface with paper towels, aluminum foil, cooking tools and water to rinse food, hands and utensils. Set gas grill on 350 deg. GUACAMOLE SPREAD: In medium bowl, mix the Ricotta, vinegar, jalapenos, chopped onion, cilantro, crushed garlic, 1/2 tsp salt and 1/2 tsp pepper. Mix and smooth in medium bowl and lay the avocados (mixed smooth with Rotel liquid) on top. Add a 3rd layer with the Original Rotel Diced Tomatoes with Chilis, drained of liquid. Set in cool place until burgers are ready to serve then add a layered spoonful to each burger. SAUTEED ONIONS: Prepare 1 1/2 cups of equal parts, extra virgin olive oil and softened butter mixed and set into 1/2 cup portions for three separate uses. In the first 1/2 cup put 1/2 tsp salt, 1/2 tsp pepper with the 1 tsp crushed garlic and mix with oil and butter. Pour over 1 cup of sliced onions in a bowl and into an aluminum pie plate lined with aluminum foil to cook on grill while preparing the meat and peppers. MEAT PATTIES: Line a cookie sheet with foil and press 2 lbs of ground sirloin to the edges. Mix in 2 tsp salt and 2 tsp pepper into 2nd cup of oil/butter mixture and spread evenly over meat. Spread 1 cup of cheese over the meat and using the foil, roll the meat into a log lengthwise to cut into 6 even sections to form the 1"x2"x6" patties. Put them on the grill to cook while preparing the peppers. ROASTED CHILI'S: Wash peppers and roast quickly on all sides until blistered. Remove from heat into a closed paper bag to cool for 10 minutes. Remove and remove blistered skin, cut in half removing stem and seeds, lay up on a warming rack with cooked burgers while preparing tortillas. TOASTED TORTILLAS: Using 3rd and last cup of oil/butter, add 1 tsp crushed garlic, mix and brush onto one side of each tortilla, stacking them oil to oil and dry to dry sides on plate or one side of a foiled pan. Taking one at a time lay the oiled side down putting cheese on the right side, lay on a pepper, and add more cheese then a cooked burger. Divide the 2 remaining cups of cheese up between the 6 burngers. Wrap the left side over and pick up to dip bottom end into hot water for a few seconds to soften for folding under to form a tortilla pocket around the burger. Put into holding pan until all are ready to put on the grill with the curled end down pressing on grill to toast closed. When golden brown, turn over and toast the other side. It is best to toast on a medium heat so they won't burn. Take off the grill as they brown and put in pan on warming shelf. When all are done, add a scoop of the sauteed onions inside over the burger. Just before serving, add a spoonful of the guacomole 3 layer spread.