Poblano Pepper and Pimiento Cheeseburgers

Fire-roasted poblano peppers add subtle heat to these easy grilled burgers.

Poblano Pepper and Pimiento Cheeseburgers
Makes 6
  • 2 poblano peppers
  • 2½ pounds ground sirloin
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups prepared regular or jalapeño-flavored pimiento cheese
  • 6 hamburger buns, grilled
  • Sliced tomato and green leaf lettuce, to serve
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Place peppers on grill, and cook until charred, 6 to 7 minutes, turning occasionally. Let cool. Remove stems and seeds; chop.
  3. In a large bowl, gently combine beef, chopped peppers, salt, and pepper. Shape mixture into 6 (1-inch-thick) patties. Refrigerate for at least 30 minutes.
  4. Spray grill rack with nonflammable cooking spray.
  5. Grill patties, uncovered, until browned, 3 to 5 minutes. Turn patties; cook until desired degree of doneness is reached, about 2 minutes more.
  6. Transfer burgers to a warm platter. Top each patty with pimiento cheese. Serve burgers on buns with tomato and lettuce.



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