Beef Burger With Spinach, Roasted Poblanos, And Caramelized Onions

• 1 fresh poblano pepper
• 1 tablespoon olive oil
• 1 onion, small, finely diced
• 1 clove garlic, minced
• 10 ounces fresh spinach, washed and finely chopped
• salt and pepper to taste
• 1 pound ground chuck

1. Roast pepper whole, under broiler or over open flame, until all sides are black and charred. Place in a small paper bag and set aside.
2. Heat skillet to medium-high and add oil. Cook onion in oil until browned but not burned, about 10 minutes. Add garlic and cook another 2 minutes.
3. Add the spinach to the skillet, along with a dash of salt, and cook over medium heat until most of the liquid is gone, then remove from heat.
4. Remove poblano from bag and slip off the skin. Then pull off the stem and remove the seeds. If necessary, give the pepper a little rinse to remove any stubborn seeds, and chop the pepper finely.
5. Combine the spinach mixture with the poblano and chill until cool, at least 20 minutes.
6. When the vegetables have cooled, place in a tea towel or over a strainer, and squeeze out as much of the liquid as you can.
7. Combine meat and vegetables and mix with your hands until the mixture is well combined, but do not overwork the meat.
8. Form into 4 roughly equal-sized patties, sprinkle with salt/pepper to taste, and cook on a hot grill or skillet, or under the broiler, approximately 5-6 minutes on each side, until cooked through. Serve on buns with desired condiments (red onion is nice).

pepper, olive oil, onion, clove garlic, fresh spinach, salt, ground chuck

Taken from food52.com/recipes/5798-beef-burger-with-spinach-roasted-poblanos-and-caramelized-onions (may not work)