Great for Grilling

Monterey Jack Cheeseburgers

topped with Poblano & Tomato Salsa

50 MIN

4 Servings

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From the Test Kitchen

A saucy, smoky warm salsa made with fresh tomatoes and poblano peppers makes for the perfect summer topping for these juicy cheeseburgers. A side of roasted potatoes drizzled with a creamy sauce, brightened with garlic and lime, completes the meal.

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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
4 Potato Buns
1¼ lbs Golden Potatoes
½ lb Grape Or Cherry Tomatoes
2 cloves Garlic
2 Poblano Peppers
1 Lime
1 oz Sweet Piquante Peppers
4 oz Monterey Jack Cheese
2 Tbsps Crème Fraîche
¼ cup Panko Breadcrumbs
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Large dice the potatoes; place on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat; toss to combine. Arrange in an even layer. Roast 23 to 25 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the sauce:

Cut off and discard the poblano pepper stems. Halve lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the piquante peppers. Quarter the lime. Peel and finely chop the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns. In a bowl, combine the crème fraîche, the juice of 1 lime wedge, a drizzle of olive oil, and up to half the garlic paste. Season with salt and pepper.

3 Make the topping:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until softened. Add the seasoned tomatoes and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and mashing the tomatoes, 2 to 3 minutes, or until thickened. Transfer to a large bowl; stir in the chopped piquante peppers and the juice of the remaining lime wedges. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.

4 Form & cook the patties:

In a medium bowl, combine the beef, breadcrumbs, and remaining garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties; transfer to a plate.

STOVE: Rinse and wipe out the pan. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Top with the sliced cheese; loosely cover with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Wipe out any excess oil from the pan.
GRILL: Lightly oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and grill 4 minutes. Top with the sliced cheese. Grill 3 to 4 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

5 Toast the buns & serve your dish:

STOVE: Heat the same pan on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, cooked patties, and topping (you may have extra topping). Serve the burgers with the roasted potatoes. Top the potatoes with the sauce. Enjoy!