SERIES: burgers and roasted pablano & swiss
Week 2 of this 5-week burger series brings us to the roasted pablano and swiss burger. Like red bell peppers, pablanos are another pepper worth roasting. They can vary in heat – some very mild, and some with a subtle heat. The pepper has a ton of flavor when roasted and pairs really well with swiss cheese. Also delicious when served atop a bun, lettuce, or bunless as we chose to do when we made it. Enjoy!
roasted pablano & swiss burger
Ingredients
- 1 LB ground beef, preferably 80/20
- seasoning salt of choice
- 1 pablano pepper
- 2 slices of swiss cheese
Instructions
First, roast the pablano over a gas range or on the grill. Roast until thoroughly charred around the entire pepper. Place the pablano in a paper bag or in a bowl covered in seran wrap. Let rest until cools slightly and then peel skin (all of the charred black portion as well as any uncharred skin remaining) from the pepper. Slice or tear into strips.
Next, form your burger into two patties (or more, depending on desired size and how you're serving). Season thoroughly with seasoning of choice. Grill to desired doneness and melt cheese while the burger finishes cooking.
Serve on a bun, on a lettuce wrap, or bunless. Serve with salad, fries, or chips and condiments.