Renee Behnke's Burgers Pacifica
These spicy grilled beef burgers add a new flavor option to your usual cookout fare.
Prep Time:
30 mins
Total Time:
48 mins
Servings:
4 burgers
Ingredients
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2 to 3 Anaheim peppers
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1/4 cup finely chopped onion
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2 tablespoons soy sauce
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1-1/2 pound lean ground beef
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3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
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4 sesame hamburger buns
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1 avocado, halved, pitted, peeled, and thinly sliced
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Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
Directions
1.
Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
2.
Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
3.
Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
4.
Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments. Makes 4 burgers.
Test Kitchen Tip
Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.
Nutrition information
Calories 559, Total Fat 31 g, Saturated Fat 13 g, Cholesterol 126 mg, Sodium 732 mg, Carbohydrate 26 g, Fiber 2 g, Protein 43 g. Daily Values: Vitamin C 94%, Calcium 24%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Inside-Out Cheeseburgers
Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
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