Burgers Barbeques
Why I Love This Recipe
Renee Behnke's Burgers Pacifica
Source: Better Homes and Gardens
Ingredients You'll Need
2 to 3 Anaheim peppers
1/4 cup finely chopped onion
2 tablespoons soy sauce
1-1/2 pound 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
Directions
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.
Test Kitchen Tip: Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.
calories: 559, total fat: 31g, saturated fat: 13g, cholesterol: 126mg, sodium: 732mg, carbohydrate: 26g, fiber: 2g, protein: 43g, vitamin C: 94%, calcium: 24%, iron: 28%
