Southwestern Cheeseburgers
Servings
2Serving size
1 burgerThis recipe can easily be multiplied. The pre-cooked burgers keep well for about 24 hours in the fridge. The pre-formed, uncooked burgers will freeze well. Thaw overnight in the refrigerator before cooking.
Serve with Cole Slaw or Jicama Slaw or Parsnip French Fries or Southwestern Slaw
Ingredients
| 1 pepper Poblano Pepper |
| 1/2 pepper Jalapeno pepper (finely minced) |
| 1 Medium Shallots, raw (minced) |
| 1/2 tsp., whole Ground cumin |
| 1/2 tsp. Chili powder |
| 1/2 tsp. Paprika (smoked paprika is best) |
| 1/8 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1/4 1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 6 ounces 95/5 Ground beef |
| 1 Ounce Reduced fat monterey jack cheese (shredded) |
| 2 roll Whole wheat hamburger buns (or gluten-free hamburger buns) |
Instructions
Place the poblano and the jalapeno in the oven on a piece of aluminum foil.
Roast for about 25 - 30 minutes. Turn once or twice.
Remove the peppers from the oven and place in a paper bag to cool.
When they are cool, the skins will slip off easily.
Remove the seeds and dice the poblano. Mince the jalapeno pepper and add both to a medium mixing bowl.
Add the diced peppers, shallot, cumin, chili powder, paprika salt, black pepper, cilantro leaves and ground beef.
Mix together until well blended.
Let stand at least 20 minutes in the refrigerator.
Place a large skillet or grill pan in the oven and preheat the oven to 400° F.
While the oven is preheating, form the beef mixture into four burgers.
When the pan is hot place the burgers in to sear.
Return the pan to the oven. Cook for about 5 minutes on the first side, then turn.
Cook for about 3 minutes on the other side for rare and longer for medium-rare or medium.
Just before the burgers are done, top them with the grated cheese and return to the oven to allow the cheese to melt.
Place the cooked burgers on the buns and serve.
Alternatively, these burgers can be cooked well on the grill. Timing will be similar.
Serve this recipe with one of these vegetable side dishes.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Parsnip French Fries
Peel the parsnips and cut lengthwise into the shape of thick French fries. Place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes. Preheat oven to 400°F. After soaking the parsnips, drain them and then pat dry with a paper towel. Place the parsnips…
Southwestern Slaw
Place the boiling water in a cup or small bowl and add the dried chili. Let it steep for about 15 minutes. Place the olive oil, lime juice, maple syrup, salt, and pepper in a mini chopper or blender. Add the steeped chili (discard the water) and blend until smooth.…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
These burgers are really delicious. The key to their success is the creaminess that the roasted poblano brings to the burgers. Yes, they do bring a fair amount of spiciness, and poblanos do vary in their spiciness, so if you don’t like too much spice you can leave out the jalapeño peppers.