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Green Chili Burger
with zucchini / sweet potatoes with chili-lime butter

Active: 40 Total: 40

Green chilies are easy to roast at home, and worth the extra time. Layered onto a juicy burger patty 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
Proteins
Cuisines

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
  • Bragg's / coconut aminos - 2 tsp
  • Salt - 1 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Lettuce, any leafy variety - 8 leaves
  • Tomatoes, medium - 1 , sliced
  • Condiments of choice - for serving (such as mayonnaise or mustard)
Grilled Zucchini:
  • Zucchini - 1 lb , sliced lengthwise into 1/2" / 1.3 cm slices
  • Oil, cooking - 1 Tbsp
  • Garlic powder - 1/2 tsp
Sweet Potatoes with Chili-Lime Butter:
  • Lime zest - 1 tsp
  • Butter - 2 Tbsp
  • Chili powder - 1 tsp
  • Lime juice - 3/4 tsp
  • Sweet potatoes - 1 lb , peeled and sliced into 1/2" / 1.3 cm rounds
  • Oil, cooking - 1 Tbsp

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. Sweet potatoes - Prep as directed. (Can be done up to 5 days ahead)

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

  5. Make burger patties - In a large bowl, combine ground beef, aminos, 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)

  6. Pre-cook sweet potatoes - Place sweet potato slices into a microwave-safe dish and cover with damp paper towels. Microwave on high for 3 to 5 minutes or until they are nearly tender, but still slightly firm.

  7. 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. Toss sweet potato slices with cooking oil (portion for sweet potatoes) and some salt and pepper. Spread sweet potatoes out on the grill grates, taking care not to let them fall through. Grill sweet potatoes, flipping once, until both sides are golden and insides are fork-tender, 15-18 minutes. Transfer to a plate and cover to keep warm.

  3. While sweet potatoes cook, toss zucchini with cooking oil and garlic powder (portions 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.

  5. Arrange lettuce leaves on serving plates. Place burger patties on beds of lettuce and top with tomatoes and your choice of condiments.

  6. Top sweet potatoes with chili-lime butter.

  7. Serve burgers with zucchini and sweet potatoes 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 - (If prepping right before cooking, get oven 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. Sweet potatoes - Prep as directed. (Can be done up to 5 days ahead)

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

  5. Make burger patties - In a large bowl, combine ground beef, aminos, 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)

  6. Pre-cook sweet potatoes - Place sweet potato slices into a microwave-safe dish and cover with damp paper towels. Microwave on high for 3 to 5 minutes or until they are nearly tender, but still slightly firm.

  7. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 450F / 232C. Toss sweet potato slices with cooking oil (portion for sweet potatoes) and spread out on a baking sheet. Season with some salt and pepper. Roast sweet potatoes until golden brown and tender, 15 to 18 minutes, flipping the slices halfway through cooking.

  2. While sweet potatoes cook, heat a large skillet over medium-high heat and brush with cooking oil (portion for zucchini). 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.

  4. Arrange lettuce leaves on serving plates. Place burger patties on beds of lettuce and top with tomatoes and your choice of condiments.

  5. Top sweet potatoes with chili-lime butter.

  6. Serve burgers with zucchini and sweet potatoes on the side. Enjoy!


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