Freshly roasted poblano peppers are the star of these delicious burgers.
2 pounds ground beef
Freshly ground black pepper
2 large poblano peppers
2 tablespoons olive oil
8 slices pepper jack cheese
1/2 cup chipotle mayonnaise
8 (2-ounce) whole-grain hamburger buns
8 slices curly leaf lettuce
Combine ground beef in a large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. Season each side with salt and pepper.
Preheat oven to 375 degrees F.
Place poblano pepper on a baking sheet. Rub each pepper with 1 tablespoon olive oil. Season with salt and pepper.
Roast in the oven until the skin of the pepper is blackened, about 15 to 20 minutes.
Remove from the oven, place in a bowl, cover with plastic wrap and steam for 15 minutes.
Remove from the bowl, peel, remove the stems and seeds and coarsely chop.
Light charcoal grill. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
Place patties on grill and cook about 4 minutes per side for rare, another minute per side for each increasing stage of doneness.
Top each burger with a slice of cheese the last 2 minutes of cooking time.
Evenly spread 1 tablespoon chipotle mayonnaise on top and bottom of each bun.
Place burgers on bottoms of buns.
Top each burger evenly with chopped poblano pepper and lettuce.
Yield: 8 servings
Recipe and photograph used with permission from
Texas Beef Council.