Mexican Albondigas Burgers

PREHEAT grill.

MIX ground beef, ground pork, cilantro, poblano chiles, green onion, garlic, egg, bouillon, coffee granules, black pepper and crushed red pepper in a large bowl using both hands until all ingredients are completely combined.

DIVIDE meat mixture into 8 equal pieces (each piece should be 2 ounces). Roll each piece into a ball. Flatten each ball with your thumb to form a dent in the center.

GRILL meatballs on all sides, turning every 5 minutes, for 15 to 20 minutes or until fully cooked. About 2 minutes before finished grilling, top each meatball with a slice of cheese.

SLICE bolillos down the center and spread each side with a little mayonnaise. Fill with two meatballs each. Top with lettuce, tomato and avocado, if desired.

Cook’s Tip: Roasting the poblano chile the day before is a great time saver.