Guacamole and Roasted Poblano Burgers
A hearty grilled burger recipe topped with spicy and smoky charred poblano peppers, a light and cooling guacamole, and fresh cilantro.
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.
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