A hearty grilled burger recipe topped with spicy and smoky charred poblano peppers, a light and cooling guacamole, and fresh cilantro.
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Summer is in full swing. The weather is hot, summer storms have been rolling in, the garden is all planted, and my cats come around only to leave headless mice at our front door (Thanks, cats – So thoughtful of you). Summer also means a lot of grilling at our house. I am guessing that on average 2-3 of our meals each week are grilled outside during the summer months. We have an awesome front porch (I talk all about our awesome front porch in last week’s post). I love all kinds of grilled foods – vegetables, skewers, hot dogs. My husband has even mastered the art of grilling tofu (not easy, btw). If it’s cooked over a flame, chances are it’s going to be delicious. I love to experiment with flavors when it comes to something classic like a burger. The burger itself is the star of the show but all the fixings play strong supporting roles. I went a little Southwestern with this Guacamole and Roasted Poblano Burger and the flavors of summer are written all over it.
Burgers are something I don’t eat too often so I have kind of a ‘go big or go home’ kind of attitude with them. I say go with a fattier ground beef – I used 80/20 for this recipe. Fat is flavor and let’s face it – burgers aren’t diet food. Take 1 -1 1/4 lbs. of ground beef and divide it into 4 equal patties. My one word of wisdom when it comes to forming patties is not to over-work the meat with your hands. This will make the burgers tough. Form the patties and then set them down. The next step is to spice them. Sprinkle a generous amount – about 1/2 tsp. each – of kosher salt, pepper, and garlic powder on both sides of the patties. That spice will form a little crust on the outside as it sears and give you some nice flavor.
Next up is one of the best parts of summer – guacamole. I could (and sometimes do) eat avocado on just about everything. Avocados add this wonderful richness and creamy texture to any dish. Guacamole is perfect for something heavier like a burger. It acts like a sauce in a lot of ways. This recipe is super easy – simply scoop 2 large avocados into a small bowl and add the juice of 1 large lime (about 2 Tbsp.) and a few generous pinches of salt. Mash the avocados together with a fork until you reach the desired consistency. I like to leave mine chunkier but you can mash it more if you like.
When it comes to peppers, poblanos are at the top of my list. They’re slightly spicy, earthy, and smoky in flavor. Roasting them makes them even more delicious. And we’re grilling burgers anyway, so why not throw a few poblanos on the grill at the same time? Roasting peppers on the grill is easy – simply place 2 poblanos on the hottest part of the grill for about 2 minutes per side. Make sure all the sides get a nice char and then move the peppers to a more indirect heat for another 5 minutes per side cooking with the grill covered. After the poblanos are charred on all sides and cooked until slightly softened, remove them from the heat and let sit for a few minutes. Once they are cool enough to handle, slice one side open and peel the skin away from the pepper. You may need to use a knife to scrape away some of that charred skin. Remove the seeds and cut the poblano into large slices. Set aside until burgers are ready to assemble. You can use Anaheim or any other chili pepper if you like. Bell peppers are also an option if you want a sweeter pepper.
Now for the grilling of the burgers: Place the burger patties in the center or the hottest part of the grill for about 2 minutes per side. This will give you a nice caramelization on the outside of the burger. Then move the patties to the outer portion of the grill to a more indirect heat. Cover the grill and cook the burgers on the indirect heat for about 5 minutes per side. There is no ‘set cooking time’ for burgers – it really comes down to how you like them done. Use a grilling thermometer to determine if a burger has reached a safe internal cooking temperature. Consult this guide if you have any questions about meat cooking time. My husband’s words of wisdom when it comes to grilling is not to move the meat around very much. Don’t pick it up every few minutes and whatever you do – don’t squeeze the burgers down with a spatula! We want to keep all that fat in there because fat is flavor. Place a few slices of cheese a few minutes before the burgers are done – I used a spicy chipotle cheese but any kind of cheese will do. Once the cheese has melted remove the burgers from the grill.
I like to throw the buns on the grill for a few minutes at the very end to toast them up a little bit. Place a slice or two of the roasted poblano on the bun and then place the burger on top of that. Add a heaping spoonful of the guacamole on top of the burger and finish it off with a handful of fresh cilantro. Serve it up with some grilled corn, asparagus, or a light summer dish like this Italian-Style Salsa with Dorot Basil Vinaigrette. With recipes like this, you’ll find yourself grilling 2-3 times a week!
If you love burgers try these Grilled Burgers with Blue Cheese and Chive Topping!
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A hearty grilled burger recipe topped with spicy and smoky charred poblano peppers, a light and cooling guacamole, and fresh cilantro.
- 1 lbs. ground beef 80/20 % lean
- 4 slices cheese
- 4 hamburger buns
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 2 large avocados
- 1 large lime
- 1/4 tsp. salt
- 2 poblano peppers
- 2 cups fresh cilantro
Heat a charcoal or gas grill to cooking temperature.
Portion ground beef into 4 patties. Form the patties with your hands but don't over-work the meat with your hands or it will become tough.
Sprinkle both sides of patties with 1/2 tsp. of kosher salt, pepper, and garlic powder.
For the guacamole: Scoop 2 large avocados into a small bowl and add the juice of 1 large lime (about 2 Tbsp.) and a few generous pinches of salt. Smash the avocados with a fork until desired consistency is reached.
For the roasted poblano peppers: Place 2 poblano peppers directly on the hottest portion of the grill for 2 minutes or so per side. Once the skin is charred move to a more indirect heat, cover grill, and continue to cook until slightly softened (about 5 minutes per side). Remove from grill, cool, and slice open the peppers. Peel or scrape the skin from the peppers and remove the seeds. Cut the peppers into large chunks and set aside.
For the burgers: Place the spiced patties onto the hottest portion of the grill and sear for about 2 minutes per side. Move to a more indirect heat, cover, and grill the burgers for about 5 minutes per side or until desired done-ness is reached. Use a grilling thermometer to determine if meat has reached a safe internal cooking temperature. Add cheese a few minutes before done and cover to melt. Remove from heat.
Toast the buns on grill for a few minutes. To assemble, place 1 or 2 pieces of roasted poblano on bun. Place the grilled burger on top of that. Add a heaping scoop of guacamole and a handful of fresh cilantro.
You can use Anaheim or other chili pepper instead of poblano. Alternatively, you can use bell peppers for a sweeter flavor.
What a nice way to change up a traditional burger!
Thanks so much! It’s so fun to switch things up when it comes to cooking. 🙂
These little burgers look so delicious! Especially with that dollop of guacamole. Mmmmmmm.