Renee Behnke's Burgers Pacifica
- Servings: 4
Chile peppers, along with soy sauce, cheese and avocado help switch out the flavor of the usual cookout fare. Here's an easy way to remove the skins from chile peppers. In this recipe, Anaheim peppers roast on a grill rack directly over the heat. Next, overwrap the browned chile peppers in aluminum foil and seal the edges. The heat from the peppers steams them in the packet, loosening the skins so they peel off easily. Aluminum foil makes cleanup quick and easy, too.
- 2 to 3 Anaheim peppers
- 1/4 cup finely chopped onion
- 2 tablespoons soy sauce
- 1 1/2 pounds lean ground beef
- 3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
- 4 sesame hamburger buns
- 1 avocado, halved, pitted, peeled, and thinly sliced
- Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
- Aluminum foil
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 aluminum foil; set aside until cool enough to handle (about 10 minutes). Peel skin from peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
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.
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.
Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments. Makes 4 burgers.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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