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  • Makes: 4 servings
  • Prep: 30 mins
  • Chill: 1 hr
  • Grill: 14 mins
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cup finely chopped onion
large poblano peppers, roasted,* seeded, and chopped
tablespoons chili powder
teaspoon salt
teaspoon black pepper
1 1/2
pounds lean ground beef
ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (3/4 cup)
hamburger buns, split and toasted
Assorted condiments
  1. In a large bowl combine onion, poblano peppers, chili powder, salt, and black pepper. Add ground meat; mix well. Shape mixture into four 3/4-inch-thick patties. Place on a tray; cover and chill for 1 to 2 hours.
  2. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once. Top burgers with shredded cheese during the last 1 minute of grilling. (For a gas grill, preheat grill. reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.) Serve burgers on buns with desired condiments. Makes 4 burgers.
From the Test Kitchen

To roast poblano peppers, heat oven to 425 degrees F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut sides down, on a foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Pull skins off gently and slowly.

Nutrition Facts (Cheeseburgers)
    Per serving:
  • 552 kcal cal.,
  • 30 g fat
  • (12 g sat. fat,
  • 120 mg chol.,
  • 1008 mg sodium,
  • 30 g carb.,
  • 3 g fiber,
  • 39 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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