Jan from An Inspired Cook did it again!
Another knock-out recipe from one of my all-time favorite bloggers!
We were literally drooling while these burgers were grilling. And the drool fest continued after we took our first bites.
Soft grilled bun, creamy avocado, juicy tomato, cool crisp lettuce, caramelized beef on the outside and a spicy, cheesy center that sent our taste buds in to seizures with delight.
It was a complete and total happy experience for our mouths and we were sad when it ended.
Here’s my version of Jan’s Green Chile and Cheese Stuffed Burgers
(makes 3 burgers)
- 1.5 pounds Ground Chuck
- Salt and Pepper
- 1 Poblano Chile, roasted, peeled, seeds removed and finely chopped
- Monterey Jack Cheese (I just kind of eyeballed my amounts)
- Lettuce, Tomato, Red Onion, Avocado (or any other toppings of your choice)
I put all my chuck in a bowl, seasoned with salt and pepper, mixed, then measured out six 4 ounce patties on my scale.
Place the meat in the center of a small salad plate and press mixture evenly across the center to form thin, uniform patties then transfer carefully to a baking sheet covered with foil or parchment paper.
Place in refrigerator for about an hour for patties to firm up.
When firm, spread a few chile pieces and a little cheese on half of the patties.
Lay an empty patty over top of the one with chile and cheese and gently press edges together making sure to seal tightly so the cheese doesn’t ooze out once it starts to melt on the grill.
Grill until desired doneness, flipping only once. I think ours took about 4-5 minutes per side.
Look at those babies!!
And that’s not even the best part!
***The cheese inside is like molten lava so let them cool just a bit before serving or you’ll seriously burn your mouth!***
Now build your burger.
Make it nice and high.
Are you drooling yet?
Because here comes the best part!
Oooey, goooey melty cheese with a little Poblano punch.
Dang. I’m drooling again.