Southwest Beef and Mushroom Burger

YIELD: 4

28 oz. ground Angus beef
4 oz. mushrooms, finely chopped (shiitake or crimini)
1 medium shallot, small dice
6 slices pickled Serrano peppers (finely chopped)
2 Tbsps. your favorite barbecue sauce
1 tsp. ancho powder or chili powder
1 tsp. chipotle powder
½ tsp. ground cumin
kosher salt and fresh ground black pepper, to taste
4 slices Pepper Jack cheese
roasted poblano peppers, as needed for topping
prepared corn salsa, as needed for topping
4 buns

1. In food processor pulse shallot, jalapeno, barbecue sauce and all spices until a chunky puree forms.
2. Transfer puree to medium bowl and mix in ground beef and mushrooms. Do not mix too much. Form mixture into 4 patties. Let rest in refrigerator for about 1 hour. Season with salt and pepper. Grill to desired temperature.
3. Top with cheese, roasted poblano peppers, corn salsa and barbecue sauce.