MAKES: 4 SERVINGS
MAKES: 4 BURGERS
PREP: 30 MINS
GRILL: 18 MINS
2 – 3 Anaheim peppers
1/4 cup finely chopped onion
2 tablespoons soy sauce
1 1/2 pounds lean ground beef
3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
4 sesame hamburger buns
1 avocado, halved, pitted, peeled, and thinly sliced
Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
- Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
- Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
- Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
- Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments. Makes 4 burgers.
From the Test Kitchen
TEST KITCHEN TIP:
Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.
Nutrition Facts (Renee Behnkes Burgers Pacifica)
Per serving: 559 kcal , 31 g fat (13 g sat. fat , 126 mg chol. , 732 mg sodium , 26 g carb. , 2 g fiber , 43 g pro.