Description
Garlic-seasoned burgers grilled with onions, topped with melted Colby-Jack, fire roasted poblano peppers and salsa.
Ingredients
Scale
- 2 1/2 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 1/2 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 1/2 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 3/4 inch thick, and thread them on a kabob skewer before grilling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes