I remember way back when Nathan and I started dating – way back when Moby Dick was a minnow, he would tell me about this burger place and this burger to end all burgers that he would eat when he was attending A&M Corpus Christi.
I heard about this burger for years y’all – YEARS. I attempted to recreate it a couple of times, but never having eaten it, I was kind of left floundering.
Finally, we moved to Corpus and I had my first Executive Surf Burger at Executive Surf Club. If you ever find yourself in Corpus Christi, TX – you must visit Executive Surf Club, it’s an absolute MUST – you can ask Mr. Lady, we took her there, and she became a convert.
That burger was everything that a decadent over the top, life altering burger should be: freshly ground beef, fresh made bun, refried beans, fritos, onions, cheese, and salsa (we always add avocado and jalapenos, because obviously this burger needed to reach yet another level of tongueasmicness)
There aren’t many things in my life that I get an honest-to-goodness deep down in the bone craving for – this burger is way high up on that list.
This burger set me on the road to going above and beyond burgers marinated with worcestershire and A-1 and traditional toppings.
I know that I’ve never posted a burger recipe here, and for that I apologize because I make some truly kick-ass burgers. The problem is that they never last long enough for me to photograph them, and I’m usually on the phone, listening to music, or talking with friends in the kitchen to actually pay attention to what I’m putting in the burgers in order to remember what I put in them.
These burgers, however.
These are moment-of-silence-moan-worthy burgers.
It’s no secret that I have a bit of a love affair with Roasted Peppers, I really do look for ways to use them in just about everything. Roasted peppers rank right up there with chipotles in adobo for adding depth and flavor to your favorite recipes.
This recipes has been a progressive recipe – each time that I’ve made it, it’s adapted a little bit, something added, something taken away, a new way of putting it all together -until that moment was achieved… the moment of silence and then the slow moan emitted from the mouths of those eating it that let me know that I’d finally done it.
When I bit into the burger and juices dripped down my chin, followed by a string of sharp cheddar cheese; as I took in the smokey flavor of the chipotles, and experienced the slow burn of the roasted poblanos, combined with sharp, tangy crisp red onion and… and… did I mention the chipotle mayo?
There’s so many layers to this burger, I don’t think that I can fit them all in one sentence.
This is the burger that you want to make for special occasions, for backyard barbecues, to impress the neighbors, to feed your favorite people, or just because today ends in Y and you’re feeling the need to get your grill on.
The night that I made these, and everything fell into place with them – Nathan ate one, and then gave me a sheepish grin and asked if I’d pretty please make him a second one.
Yep – I’ll just go ahead and pat myself on the back and call it a done deal.
He pretty much food coma’d himself that night, and I decided it was finally time to share these burgers with y’all.
- 2 lbs ground beef (I use 80/20)
- 2 Chipotles in Adobo plus 2 Tbsp adobo sauce
- ¾ Shredded Sharp Cheddar Cheese
- 1 Roasted poblano, chopped
- 1 C mayonnaise
- 1 Chipotle in adobo sauce
- Sliced Sharp Cheddar Cheese
- Sliced Red Onions
- Lettuce or Spinach leaves
- 3 roasted poblano peppers
- Finely chop the chipotles and 1 roasted poblano pepper
- Grate ¾ C sharp cheddar cheese
- In a large mixing bowl, blend together the chopped chipotles and poblano with the ground beef.
- Add in the adobo sauce and grated cheddar.
- Form into four ½ lb burger patties - press a dip into the center of each patty so that they will cook evenly and maintain their shape.
- Cover the patties and place them in the fridge until you're ready to grill.
- Put 1 C mayo into your food processor, add in 1 chipotle in adobo sauce and pulse until smooth. Place in the fridge until ready to use.
- Sear the outside of the burgers over medium high on the grill, then move to indirect heat to continue the cooking process without drying out the burgers.
- During the last few minutes of cooking, place strips of roasted poblano peppers, and sharp cheddar cheese over the burgers.
- Toast the buns over the hot grill, slather the buns with chipotle mayo, put your delicious poblano chipotle cheddar burgers on the bun and top with your favorite burger toppings.
Need more burger inspiration – Here are 23 of the most Amazing Burgers from some of my favorite Food Bloggers to inspire you