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Week of 6/10/24

Green Chili Burger
with zucchini / corn on the cob with chili-lime butter

Active: 45 Total: 45
Original GF Paleo Vegetarian
Green Chili Burger

Green chilies are easy to roast at home, and worth the extra time. Layered onto a juicy burger along with your favorite toppings, they add great depth of flavor. We've included some easy sides to make this entire meal grill-ready, but feel free to cook any or all of it on the stove if you prefer.
Smarts #1: Roasted chilies can sometimes be found at grocery stores and farmers markets. Feel free to use store bought if you prefer.
Smarts #2: If you like, you can roast the chili peppers on the grill, but be sure they're completely prepped before beginning the rest of the meal.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Ground meat
Cuisines
American
Save recipe
30

Ingredients

Metric
Servings:
4
Green Chili Burger:
  • Peppers, poblano - 2 (sub anaheim or hatch peppers)
  • Foil - for roasting
  • Beef, ground and lean - 1 1/4 lb
  • Worcestershire sauce - 2 tsp
  • Salt - 1 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Lettuce, any leafy variety - 4 leaves
  • Tomatoes, medium - 1 , sliced
  • Cheese, Monterey Jack - 4 slices (sub pepper jack for extra heat)
  • Hamburger buns - 4
  • Condiments of choice - for serving (such as mayonnaise, mustard, or ketchup)
Grilled Zucchini:
  • Zucchini - 1 lb , sliced lengthwise into 1/2" / 1.3 cm slices
  • Oil, cooking - 1 Tbsp
  • Garlic powder - 1/2 tsp
Corn on the Cob with Chili-Lime Butter:
  • Lime zest - 1 tsp
  • Butter - 2 Tbsp
  • Chili powder - 1 tsp
  • Lime juice - 3/4 tsp
  • Corn, fresh - 4 ears , husked

Choose Cooking Method

Prep

  1. Roast poblano peppers - Heat the oven’s broiler and position an oven rack as close as possible to the heat source. Line a baking sheet with foil and spread peppers out onto the baking sheet, taking care that they don’t overlap. Broil until the peppers have softened and collapsed and are blackened and blistered on all sides (use tongs to turn them as needed), ~8 to 15 minutes, depending on the size of the peppers. Transfer the peppers to a bowl and allow them to cool. Once cool enough to handle, rub the charred skins off the peppers, pull off the stems, scrape out any seeds, and rinse under cold water. Slice the peppers into strips. (Can be done up to 5 days ahead)

  2. Make chili-lime butter - (If prepping right before cooking, get grill heating first.) Zest the lime. Soften butter briefly in the microwave, ~ 10 seconds. Combine butter, chili powder, lime zest, lime juice, and a pinch of salt and mix thoroughly. Store in an airtight container until ready to use. (Can be done up to 5 days ahead)

  3. Zucchini - Prep as directed. (Can be done up to 3 days ahead)

  4. Make burger patties - In a large bowl, combine ground beef, Worcestershire sauce, salt, garlic powder (portion for burgers), and black pepper. Form into 1” / 2.5 cm thick patties and make a depression in the center with your thumb (this will help the patties to retain an even thickness as they cook). (Can be done 1 day ahead)

  5. Corn - Shuck corn. (Can be done 1 day ahead)

  6. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Heat grill to 450F / 232C. Clean the grates and brush with some cooking oil.

  2. Place corn on the grill first to get it started cooking. Grill the corn, turning it occasionally, until tender and beginning to char in spots, ~10-12 minutes. Remove and cover to keep warm, or transfer to a cooler part of the grill while the rest of the meal finishes cooking.

  3. While corn cooks, toss zucchini with cooking oil and garlic powder (portion for zucchini) and season with some salt and pepper. Spread zucchini out on the grill grates, taking care to not let them fall through (or use a grill pan). Cook zucchini, flipping once, until tender and golden brown on both sides, ~5 to 6 minutes. Remove zucchini to a plate and cover to keep warm.

  4. Place burger patties on the grill and cook on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until cooked to your liking - 2 to 3 minutes more for medium-rare, 3 to 4 minutes more for medium, 5 to 6 minutes more for well-done. When burgers are nearly done, top with roasted chili strips and cheese slices.

  5. Toast the hamburger buns, if you’d like.

  6. Place burger patties on buns and top with lettuce, tomatoes, and your choice of condiments.

  7. Top corn on the cob with chili-lime butter.

  8. Serve burgers with zucchini and corn on the cob on the side. Enjoy!

Prep

  1. Roast poblano peppers - Heat the oven’s broiler and position an oven rack as close as possible to the heat source. Line a baking sheet with foil and spread peppers out onto the baking sheet, taking care that they don’t overlap. Broil until the peppers have softened and collapsed and are blackened and blistered on all sides (use tongs to turn them as needed), ~8 to 15 minutes, depending on the size of the peppers. Transfer the peppers to a bowl and allow them to cool. Once cool enough to handle, rub the charred skins off the peppers, pull off the stems, scrape out any seeds, and rinse under cold water. Slice the peppers into strips. (Can be done up to 5 days ahead)

  2. Make chili-lime butter - Zest the lime. Soften butter briefly in the microwave, ~ 10 seconds. Combine butter, chili powder, lime zest, lime juice, and a pinch of salt and mix thoroughly. Store in an airtight container until ready to use. (Can be done up to 5 days ahead)

  3. Zucchini - Prep as directed. (Can be done up to 3 days ahead)

  4. Make burger patties - In a large bowl, combine ground beef, Worcestershire sauce, salt, garlic powder (portion for burgers), and black pepper. Form into 1” / 2.5 cm thick patties and make a depression in the center with your thumb (this will help the patties to retain an even thickness as they cook). (Can be done 1 day ahead)

  5. Corn - Shuck corn. (Can be done 1 day ahead)

  6. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Heat a large pot of salted water to boiling for the corn. When the water boils, add corn, reduce heat, and simmer until corn is tender, ~5-7 minutes.

  2. While corn cooks, heat a large skillet over medium-high heat and brush with cooking oil. Toss zucchini with garlic powder (portion for zucchini) and some salt and pepper and sear until tender and golden brown on both sides, ~5 to 6 minutes. Transfer to a plate and cover to keep warm.

  3. Return skillet to heat and brush with a bit more oil, if needed. Add burger patties and sear on one side for 2 to 3 minutes. Flip burgers and continue cooking until cooked to your liking - 2 to 3 minutes more for medium-rare, 3 to 4 minutes more for medium, 5 to 6 minutes more for well-done. When burgers are nearly done, top with roasted chili strips and cheese slices.

  4. Toast the hamburger buns, if you’d like.

  5. Place burger patties on buns and top with lettuce, tomatoes, and your choice of condiments.

  6. Top corn on the cob with chili-lime butter.

  7. Serve burgers with zucchini and corn on the cob on the side. Enjoy!

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