Chipotle Avocado Burger with Chile Poblano
Chipotle Avocado Burger with Chile Poblano
Serve with vegetables cooked on the grill such as asparagus or slices of zucchini, drizzle a small amount of olive oil and cook until tender.
Chipotle Avocado Burger with Chile Poblano
Chipotle Avocado Burger with Chile Poblano
Serve with vegetables cooked on the grill such as asparagus or slices of zucchini, drizzle a small amount of olive oil and cook until tender.
Servings Prep Time
4burgers 15minutes
Cook Time
15minutes
Servings Prep Time
4burgers 15minutes
Cook Time
15minutes
Ingredients
  • 2 poblano chilesroasted, charred, seeded and deveined
  • 1pound lean ground beef
  • 4cloves garlicminced
  • ¼cup onionsminced
  • 1 limecut into wedges, divided
  • 4 hamburger bunsor gluten-free buns
  • 4slices lettuce
  • 4slices tomato
  • 1 to 3 canned chipotle peppersminced (or more depending on your taste)
  • salt and pepperas desired
  • 1 Ripe, fresh Hass avocadohalved, pitted, peeled, and mashed
Instructions
  1. Preheat the grill. Roast the poblano chiles on the hot grill for 8 to 10 minutes, turning them on all sides until charred. Remove from heat, place in a bowl and cover the bowl with a plate for 5 minutes.
  2. Mix ground beef with chipotle chile, garlic, onion and season with salt and pepper as desired. Divide the meat into four patties. Reserve.
  3. Grill hamburger patties until internal temperature reaches 145 degrees.
  4. Meanwhile, carefully peel off the charred skin of the poblano chiles and discard seeds and stem. An easier way to clean is to hold the stem, and scrape charred skin with a butter knife. Avoid running the chile under running water because it will lose some of the flavor. Keep aside and cut poblano chile in strips lengthwise.
  5. Mash avocado and pour ½ of a lime juice. Combine poblano chile with mashed avocado.
  6. Warm hamburger bun on the grill. Squeeze lime on hamburger patties once cooked.
  7. Layer the bottom hamburger bun with 1 lettuce and tomato slice, top with cooked hamburger patty, then the avocado topper and end with the top bun. Serve with lime wedges