Texas Cheeseburgers with Roasted Poblano Peppers
1/2 medium onion, finely chopped
2 large poblano peppers, roasted, seeded, and chopped
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds lean ground beef
8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
4 large hamburger buns
1.Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
2.Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
3.Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.
Recipe shared from: http://www.bhg.com/recipe/beef/texas-cheeseburgers/