The rich, juicy Schweid & Sons Butcher’s Blend Burger forms the heart of the meal, topped with the creamy heat of pepper jack cheese and nestled in a toasted Hawaiian bun.
1. Preheat oven or grill to 400 degrees. Drizzle poblano peppers with oil and roast/grill for 15-20 minutes, turning occasionally, until nicely browned. Place peppers in a ziptop bag or in a bowl covered with a kitchen towel to steam for 10-20 minutes. Remove peppers and peel off the skin. Cut peppers into large pieces and discard the seeds and skin. Set aside.
2. While peppers are resting, whisk together cilantro, lime zest, lime juice, Slice avocado and set aside.
3. Cook Schweid & Sons Burgers to desired doneness. We recommend 4 minutes per side on medium high heat. When there is about 1 min of cooking time left, add the Pepper Jack cheese.
4. Set out buns and brush tops with whisked egg. Add poppy seeds and bake in a 350F oven for 5 minutes.
5. Burger build: bottom bun, cilantro mayo, Schweid & Sons Burger, Poblano Peppers, Avocado, Tortilla Strips, top bun.