Southwestern Cheeseburgers



Serving size

1 burger
60 Minutes

This 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.

Southwestern Cheeseburgers


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)


Preheat the oven to 375°F.

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.

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Southwestern Slaw

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free hamburger buns in this dish. Check pre-shredded cheese for flour or modified food starch (best to shred your own).


This is NOT a low sodium recipe.

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.

"Not that long ago the idea of making a burger with jalapenos on it would have been rejected because of its limited appeal. But things have changed dramatically in a fairly short time. Salsa is America's favorite condiment, surpassing ketchup several years ago now."

Brad Haley, Marketing Executive at Carl's Jr.