Well Plated by Erin
Chile Verde and Cheese Stuffed Grilled BurgerCrave. Taste. Eat
Yields 3 burgers
1 pound ground chuck
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon dijon mustard
1 tablespoon ketchup
1/3 cup diced white onions
1/3 to diced green chiles
1/3 cup shredded mozzarella or 2 slices torn into pieces
1 avocado, mashed
1/4 cup diced white onions
3 tablespoons chopped cilantro
1 serrano pepper, minced
1 red Fresno pepper, minced (optional)
2 tablespoons fresh lemon juice
Salt to taste
*You will also need 3 hamburger rolls
Instead of french fries, I served the burgers with some grilled chayote slices, seasoned with lemon pepper.
1. In a bowl combine all of the ingredients for the burger meat. Stir well to combine and divide into 6 equal balls. Form the first 3 into patties, and transfer to a plate lined with wax paper. Using your fingers build up the sides of the patties slightly. Fill each one with some diced green chiles and cheese.
2. Shape the other three balls into patties and cover and seal the filled patties. Cover with more wax paper and refrigerate for at least 1 hour.
3. While the patties chill, prepare the guacamole. Combine all of the ingredients in a bowl, stir well to combine and taste for salt. Cover with plastic wrap, pushing the wrap down until it makes contact with the guacamole. This will prevent it from turning brown. Chill until ready to use.
4. Remove patties from refrigerator about 20 minutes before cooking time. Preheat heat grill to medium heat for 15 minutes. Brush some oil on grill so meat doesn't stick. Grill patties on direct heat for 5 minutes on each side, do not press down on them. After 10 minutes, move to cooler side of the grill and cook for another 5 to 6 minutes. Remove from grill and let rest for a few minutes before serving. Serve on rolls and garnish with guacamole.
Notes: For a variation, you could use ground chicken, combined with ground spicy chicken sausage for a lighter burger.