Low Carb Poblano Pork Burgers with Jalapeno Ailoli

Directions

1. 1
   Place in a bowl and cover with cling wrap to steam. (Can be done several days in advance.) Peel the charred outer skin off of the peppers but do not rinse them.
2. 2
   Mix the pork, oil, vinegar and spices together. Form patties and refrigerate up to two days. You can either mince the poblano pepper and add it to the ground pork or slice it into thin strips to enjoy on top of the cooked burger. Grill the burgers until firm to the touch but still juicy.Top with the jalapeno aioli and poblano peppers. Also great with sharp cheddar cheese
3. 3
   Cut off the tops and slice them open to remove the seeds.