The ground beef mixture for these tasty broiled chile pepper burgers is seasoned with ground ancho chile or chili powder. The burgers are topped with pepper jack cheese, green chile peppers, some optional salsa, onion, and tomatoes.
The recipe calls for canned chile peppers, but I have also used sautéed poblano peppers, which were delicious! If you like lots of heat, use jalapenos or your favorite hot peppers.
PrintChile Pepper Burgers
Mild green chile peppers and pepper jack cheese top these tasty seasoned hamburgers. The burgers are seasoned with ground ancho chile or chili powder.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Burgers, Peppers
- Cuisine: American
Ingredients
Scale
- 1 1/4 pounds ground beef
- 1 clove garlic crushed and finely minced
- 1 teaspoon chili powder (or ancho chile powder)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black or seasoned pepper
- 4 slices pepper jack cheese
- 4 hamburger buns, split, toasted
- Chunky salsa, fresh or purchased (optional)
- 1 (4-ounce) can mild green chile peppers, chopped, drained
- 4 large slices red onion
- 1 medium tomato, sliced
- 4 leaves lettuce
Instructions
- In a large bowl, combine the ground beef, minced garlic, chili powder, salt, and pepper.
- Set the broiler (or grill) on high heat setting, or 500 F.
- Grill the hamburgers about 4 inches from the heat source for about 4 to 6 minutes, or until well browned. Turn and broil on the other side for about 4 to 6 minutes. According to the USDA, the minimum safe temperature for ground beef is 160 F. For medium burgers, broil to about 145 F to 155 F.
- Meanwhile, toast the buns in a large, lightly greased skillet.
- Just before the burgers are done, place a slice of cheese on each one.
- Arrange the bun bottoms on a work surface, and spoon a small amount of salsa on each one (if using). Top with a burger, then top with some of the chile peppers, the onion, tomato, and lettuce. Top with the bun tops and serve.
