Grilled Southwest Poblano Burgers

These Grilled Southwest Poblano Burgers are juicy, made with ground beef and topped with smoky roasted poblanos along with avocado guacamole.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: roasted poblano burgers, Southwest burgers, guacamole burgers,

Servings:

Calories: 700kcal

Heat a charcoal grill or gas grill to 400 degrees Fahrenheit.
Place 4-6 poblano peppers (or chile peppers of choice) directly over the heat. Place the cover on the grill and cook for 5-6 minutes on the first side.
Flip the poblano peppers over, cover the grill, and cook for another 5-6 minutes on the second side.
Remove the roasted poblanos from the grill and set aside until cool enough to handle.
The poblanos should be charred, but not burned. Cooking times may vary, so make sure to keep an eye on them as they cook.
Once cooled, remove the top of the pepper with a knife. Remove the skins and membranes from the peppers and discard. The skin should be charred and easy to peel with a knife.
Cut the roasted poblanos into large chunks.

Divide 2 lbs. of ground beef into 6 portions, weighing each of the portions out with a kitchen scale. Each portion should weigh 5.3 oz. (yields 6 burger patties).
Form each 5.3 oz. portion of ground beef into a patty. Each patty should be equal in size to ensure even cooking. Place the patties on a baking sheet lined with parchment or wax paper.
Place another sheet of parchment or wax paper on top of the burgers and press them down with a cast iron skillet or plate until they are each ½ inch thick.
Sprinkle ½ tsp. each of kosher salt, pepper, and garlic powder evenly over the first side of the burgers. Flip the patties and sprinkle another ½ tsp. each of kosher salt, pepper, and garlic powder over the second side.
Place the burger patties over the direct heat on the grill, cover, and cook for 3 minutes on the first side.
Flip the burgers, cover, and cook for another 3 minutes on the second side.
Move the burgers to indirect heat, cover, and cook until they reach your desired level of doneness, adding 1-2 slices of cheese 1-2 minutes before removing them from the grill to allow the cheese to melt.
General cooking guide for burgers once they have been moved to a more indirect heat:
3-4 minutes for Medium-Rare
4-5 minutes for Medium
7-8 minutes for Well-Done
Toast the buns for 1-2 minutes on the grill and remove.

Mince ½ a small onion (any color) and dice 1 small tomato (such as a Roma or vine-on tomato).
Roughly chop ¼ cup of fresh cilantro.
Cut 2 ripe avocadoes in half and remove the pit. Scoop the flesh of the avocados into a bowl and add 1-2 Tbsp. lime juice (equals 1 large lime) and ¼ tsp. kosher salt.
Mash the avocadoes with a potato masher or fork. Add the diced onion, tomatoes, and cilantro to the avocadoes. Stir until completely combined.
To Serve: Place some lettuce or leafy greens on the bottom bun (optional). Place 1-2 slices of the roasted poblano peppers on top of the lettuce. Place a grilled burger patty on top of the poblanos. Spread a generous amount of the guacamole on the top bun and place it on top of the burger patty.

Feel free to add any of these toppings for even more flavor.

General cooking guide for burger internal temperatures (degrees in Fahrenheit). This can be checked using a food thermometer:

Nutrition