I've been meaning to try this recipe for so long, but I've been really burnt out on burgers. My husband has been wanting to use his grill for every meal, so I finally was like...let's do this one. And then on that day he was installing a cold air intake in his car, so I ended up grilling. I really liked this burger because the burger itself isn't overwhelmingly flavored any which way. I feel like a lot of the burgers I eat have too much garlic or too much something else that takes away from the flavor of the hamburger. This one was just right for seasoning - and I loved the green chile sauce! Next time I just need to remember to not put a gourmet burger on a $80 bun from Wally World! LOL
What you need:
- 2 lbs. ground chuck (80% lean 20% fat)
- 1 tsp. salt
- 1 tsp. ground pepper
- 8 slices Provolone
- 4 good-quality hamburger buns (I must remember this next time)
- Toppings: lettuce, tomatoes, pickled jalapenos, etc.
- 2 poblanos, grilled, peeled, seeded, and chopped
- 1 medium white onion, grilled and chopped
- 1 to 2 cloves garlic, chopped
- 2 tbsp. fresh oregano leaves
- 1/4 cup cold water
- 1 tbsp. honey
- 1/4 tsp. salt
- 1/4 tsp. pepper
While the veggies are grilling, form your meat into four patties and season with salt and pepper.
Remove veggies and chop them up. Place in blender and blend until smooth.
Add burgers to the grill - char on both sides until desired doneness.
Place 2 slices of Provolone on each burger and close the lid or cover with foil. Cook until cheese has melted, about 1 minute. Serve burgers topped with a few tbsp. of chile sauce, lettuce, tomato, pickled jalapeno, etc.