Poblano chile peppers have a pleasant flavor and heat when roasted, and they make a great topping for burgers. These burgers are grilled, but feel free to pan grill or broil them. For more heat, use pepper jack cheese on the burgers.
Grill the hamburgers on an outdoor grill, grill pan, broiler, or electric grill.
- 3 poblano chile peppers
- 1 1/4 to 1 1/2 pounds ground beef (85% lean)
- 1 clove garlic (finely minced)
- Dash salt (or to taste)
- Dash pepper (or to taste)
- 6 oz. cheddar Jack cheese (or American cheese)
- 4 to 6 hamburger buns, split and grilled or toasted
Roast the peppers. Line a baking pan with foil. Place the whole peppers on the foil and broil about 6 inches from the heat for 10 to 15 minutes, until browned. Turn and continue cooking for another 10 to 15 minutes, until browned on the other side.
Put the peppers in an unsealed food storage bag and let cool in the bag. When cool enough to handle, peel, remove seeds and stems and slice into strips.
Mix the ground beef with the minced garlic. Shape into 4 into 6 burgers (about 4 to 6 ounces each) and sprinkle with salt and pepper.
Grill the burgers until done, turning to sear both sides. The burgers should register at least 160° on an instant read thermometer. (See: Food Safety: Internal Temperature for Burgers)
Top the burgers with slices of cheese and continue grilling for a minute or two, just until the cheese has melted. Spread the toasted buns with mayonnaise, chipotle mayonnaise, garlic mayonnaise, or your favorite condiments. Place a burger on a bun and top with the roasted poblano peppers and thinly sliced onions and tomatoes, if desired.