It dawned on me recently - I don't have a hamburger recipe on DadCooksDinner. How can that be?
Maybe it is because my favorite hamburger changes often. I was really into blue cheese burgers for a while; then I went traditional - cheeseburger, lettuce, tomatoes, pickles. I went through a slider phase, rolling the burgers ultra-thin before grilling. Then I started duplicating the Galley Boy burger from Swensons, Akron's own hamburger joint. (A Galley boy is a double cheeseburger topped with barbecue sauce and tartar sauce. This one is my wife's choice of burger; she always asks for the BBQ and tartar sauce.) Apologies to Skyway SkyHi fans - Akron's other own hamburger joint - but the Galley Boy is better. Pppthhthp.
My current favorite has a hint of Mexico to it, a burger topped with grilled onion, fire roasted poblano peppers, cheese, and salsa. I want to call it a Tex-Mex burger, but that's not right; it's probably closest to a New Mexico green chile cheesburger, while being almost exactly wrong if that's what you're looking for.
Now I have annoyed Texans, Mexicans, New Mexicans, and Skyway fans. I'm on a roll!
I've been making burgers by hand for years, and they always come out as misshapen lumps. I finally gave up and bought a burger press. I feel like I'm cheating…but my burgers actually look like burgers when they come off the grill. Of course, I bought the most overdesigned burger press available, and paid extra for the pre-cut pieces of butcher paper to go with it. I'm terrible, and I can't stop myself.
Enough about my kitchen gadget issues. Enjoy your burgers!
📖 Recipe Card
Fire Roasted Poblano Burgers
- Total Time: 30 minutes
- Yield: 8 burgers 1x
Description
Garlic-seasoned burgers grilled with onions, topped with melted Colby-Jack, fire roasted poblano peppers and salsa.
Ingredients
- 2 ½ pounds ground chuck (80/20)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 4 poblano peppers
- 1 large onion, peeled and cut into ½ inch rings
- Shredded Colby-Jack cheese
- 8 hamburger buns
- Salsa (homemade or your favorite brand)
Instructions
- Shape the burgers: Break up the beef in a large bowl, sprinkle with the salt, pepper and garlic powder, and toss to coat. Divide into 8 portions, and gently form each into a patty about ½ inch thick and 4 inches wide.
- Roast the peppers: Preheat the grill with all the burners on high. Put the peppers on the grate, close the lid, and cook until blackened on the bottom, about 5 minutes. Flip, and cook until black all over, about 5 minutes more. Move to a bowl, and brush the grate clean.
- Grill the burgers and onions: Set the grill up for direct medium heat. Grill the burgers and onions with the lid closed until browned on the bottom, about 5 minutes. Flip, and grill until the burgers are cooked through, about 5 minutes more. For the last 2 minutes, top the burgers with cheese, and close the lid to melt it. Move the burgers to the buns.
- Peel the peppers: When the peppers are cool enough to handle, peel off the blackened skin, and pull out the stems and seeds. Tear each pepper in half.
- Serve: Top each burger with a pepper half, grilled onions and salsa.
Notes
Equipment: A grill and a burger press (optional).
Small onions? Cut them about ¾ inch thick, and thread them on a kabob skewer before grilling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Molly F.C. says
Hi Mike. We use our burger press AND the precut square papers. Comes in handy when prepping for freezing. The paper is great to handle burgers when defrosting. No shame in these two kitchen gadgets! Your burger photos are making me crave one.