Poblano Pepper Slider Sandwiches

Ingredients:

• 2 poblano peppers
• 1 tbsp. vegetable oil
• Half a white onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1/4 cup Mexican sour cream
• 110 g Oaxaca cheese, diced
• 4 tablespoons melted unsalted butter
• 1 teaspoon ground chipotle pepper
• 1 package (300 g) of mini pretzel buns
• 450 g of ground beef, divided into 9 patties of 45–50 g each.
• 2 plum tomatoes, cut into slices
• 1 cup cilantro leaves
• Special equipment: pastry brush

Preparation:

1. Grill the poblano peppers over a gas burner or in the oven on broiler setting, turning, until charred on all sides, about 8 minutes. Transfer to a medium bowl and cover with a plate to steam and loosen the skins, about 5 minutes. Once cool, remove any blackened skins, seeds, and stems. Slice the poblanos into thin strips. Set aside.
2. Position the oven rack as close to the heating element as possible. Preheat the oven to high broil.
3. Heat the vegetable oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Add the poblano and cook until very soft, about 5 minutes. Stir in the sour cream and Oaxaca cheese and cook until the cheese melts. Reduce the heat to low, sprinkle with 1 teaspoon of salt, and keep warm.
4. Combine melted butter, chipotle flour, and 1 teaspoon salt in a small bowl. Cut the sliders in half, place them cut-side up on a baking sheet, and spread evenly with the butter mixture. Toast in the oven until golden brown around the edges, about 2 minutes. Transfer to a serving platter.
5. Place the beef patties on a baking sheet and season generously with salt and pepper. Broil in the oven to your desired doneness, about 4 minutes for medium.
6. Place a patty on each bottom bun. Drizzle with a little poblano sauce and top with a tomato slice and cilantro leaves. Close the sandwiches with the top buns.