Summer Grilling

Grilled Monterey Jack & Poblano Burgers

with Cilantro-Lime Carrots

40 MIN

+$2.00/serving 2 Servings

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From the Test Kitchen

Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For an extra decadent topping to your USDA Prime Niman Ranch ground beef burgers, you'll make a rich combination of monterey jack cheese, tangy garlic paste, grilled poblano pepper, and sour cream to deliciously melt over the patties while they cook.
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Nutrition

PER SERVING
Calories

1000 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Usda Prime Ground Beef
2 Challah Buns
1 Poblano Pepper
1 clove Garlic
¾ lb Carrots
1 Lime
¼ cup Sour Cream
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 oz Monterey Jack Cheese
¼ cup Cilantro Sauce
1 oz Sliced Pickled Jalapeño Pepper
2 Tbsps Grated Cotija Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grate the monterey jack on the large side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns. Quarter the lime. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds. Place in a separate bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Grill the carrots & poblano pepper

Place a large piece of foil on the grill. Place the seasoned carrots on top of the foil. Grill 5 to 6 minutes per side, or until charred and softened. Transfer to a large bowl; cover with foil to keep warm. Grill the seasoned pepper halves 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Thinly slice the grilled pepper; transfer to a medium bowl. Add the grated monterey jack, garlic paste, and sour cream. Season with salt and pepper.

3 Form & grill the patties

Place the beef in a bowl; season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two ½-inch-thick patties. Grill the patties 4 to 5 minutes, or until browned. Flip and grill 3 to 4 minutes, or until browned. Evenly top with the poblano mixture. Grill 1 to 2 minutes, or until the cheese is melted and the patties are cooked through.* Transfer to a work surface.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Toast the buns

Add the halved buns, cut side down, to the grill and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

5 Finish & serve your dish

To the bowl of grilled carrots, add the cilantro sauce and the juice of 2 lime wedges; season with salt and pepper. Assemble the burgers using the toasted buns, finished patties, the juice of the remaining lime wedges, and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the finished carrots on the side. Garnish the carrots with the cotija. Enjoy!