Roasted Poblano Hamburgers with Chipotle Ketchup-Mayo

Summer is here and that means it is time to cook as much as you can on the grill!  I am a huge proponent of cooking almost everything on the grill for two reasons.  First, something about that magical contraption makes everything taste so much better!  Second, clean-up doesn't get any easier!  This is a recipe that brings amazing flavor to a burger with just a little extra work.  This recipe is sure to appease even the most boring and bland "traditional" hamburger people out there.  These burgers would best be paired with some sweet corn, cooked on the grill of course!

You will need:

1 lb. of hamburger beef  (I happened to use some grass fed beef that I got from the local butcher, amazing!)
1-2 Poblano peppers
1 Tbsp. of garlic
Salt & Pepper to taste

First you will need to roast and peel the skins off of the peppers.  You can do this in an oven using the broiler setting or in a toaster oven at 425 for about 15-20 minutes.  The key is to get the peppers to blister so you will be able to pull the skins off.  (Make sure you rotate them so they get an even roasting.)  A trick that I use is right after you take the peppers out, place them in a zip lock bag until they cool.  This traps the moisture in the pepper and makes it that much easier to take the skins off of them.  After your pepper is skinned, dice it up and mix it into the beef with the garlic, salt, and pepper.  Shape your pattys and ensure to make a depression in the middle of them so they cook evenly.  Cook them on the grill at 450-500 for 5-10 minutes on each side.  (This depends on how well you like your burger cooked.)

Chipotle Ketchup-Mayo

You will need:

1/4c Mayo
1/4c Ketchup
1/2 Tsp. Chipotle Chili Powder

Mix.  (If you need assistance with this part of the recipe then you shouldn't be reading the blog.)

The result is an amazingly flavorful burger dressed in a smokey, delightful sauce.  Enjoy!

-Chris