Roasted Poblano Burger with Pepper Jack Cheese
Roasted Poblano Burger with Pepper Jack Cheese, a Texas Favorites beef recipe, ready in 45 minutes, serves 8 Servings.
Recipe Courtesy Of:
Cook Time: 45 Minutes
Servings: 8
Ingredients: 9
Ingredients
Preparation
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Step 1
Preheat oven to 375°F. Place poblano pepper on a baking sheet. Rub each pepper with 1 Tbsp olive oil. Season with salt and pepper. Roast in the oven until the skin of the pepper is blackened, about 15-20 minutes. Remove from the oven, place in a bowl, cover with plastic wrap and steam for 15 minutes. Remove from the bowl, peel, remove the stems and seeds and coarsely chop.
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Step 2
Preheat gas or charcoal grill to 400°F. Shape into eight ¾-inch thick patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
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Step 3
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.
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Step 4
Evenly spread 1 Tbsp. chipotle mayonnaise on top and bottom of each bun. Place burgers in buns and top with chopped poblano pepper and lettuce.
Nutrition Information
Nutrition information per serving, using 90% lean ground beef: 483 Calories; 234 Calories from fat; 26.1 g Total Fat (9.5 g Saturated Fat; 6.7 g Monounsaturated Fat); 100 mg Cholesterol; 643.7 mg Sodium; 27.2 g Total Carbohydrate; 1.4 g Dietary Fiber; 26.5 g Protein; 3.9 mg Iron; 382.2 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 7.7 mg Niacin (NE); 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.4 mg Zinc; 35.6 mcg Selenium; 73.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Thiamin and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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