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.
These mouthwatering burgers boast a spicy and smoky flavor. The poblano pepper is a large green pepper usually found near the jalapeño peppers in the produce aisle. Once cooked it has a tender, mild flavor but not very spicy. Find the chipotle peppers in adobo sauce in a small can near the Hispanic aisle. If you don’t like hot flavors, just omit the chipotle peppers and give it a try with the poblano pepper.
For a gluten-free dinner, use gluten-free buns.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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.
Mix ground beef with chipotle chile, garlic, onion and season with salt and pepper as desired. Divide the meat into four patties. Reserve.
Grill hamburger patties until internal temperature reaches 145 degrees.
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.
Mash avocado and pour ½ of a lime juice. Combine poblano chile with mashed avocado.
Warm hamburger bun on the grill. Squeeze lime on hamburger patties once cooked.
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