Grilled Lamb Burger with Roasted Poblanos and Queso Fresco
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Recipe Provided By
"Grill Momma"Prep Time
--min
Cook Time
--HR
Total Time
-- min
Servings
3
Ingredients
Lamb Burger:
- 1 pound ground American lamb
- 1 poblano pepper
- 1/2 cup queso fresco
- 1 teaspoon cumin
- 2 tablespoon olive oil (to coat poblano pepper, tomato, onions)
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 3 burger buns/rolls
Toppings
- 1 large tomato, (sliced 1/2-inch-thick rounds)
- 1 large red onion, (sliced 1/2-inch-thick rounds)
- 1/2 head green leaf or butter lettuce leaves
- 1 lime cut into wedges (optional to squeeze on tomato)
- Salt and black pepper to taste
Directions
Grill Poblano Pepper
Set up the grill for two zone cooking with one side on medium-high heat and one side for low heat. Clean grill grates and lightly spray or rub with cooking oil.
Toss whole poblano pepper with olive oil and place directly on the grill grate over medium-high heat. Rotate pepper until all sides are slightly charred. Remove poblano pepper from the grill and place on a small plate and cover with plastic wrap to allow the pepper to steam. Alternatively, place pepper in a brown paper bag closed tightly. Once pepper cools to room temperature, place it in the refrigerator or freezer for 5-10 minutes to cool further. Once chilled, remove stem and seeds from the pepper and chop the pepper into a small dice. Reserve 1/2 cup for the recipe (or more if you desire).
Combine Ingredients for Lamb Burger:
In a medium sized bowl, combine lamb, poblano pepper, queso fresco, garlic, onion, cumin, salt and pepper until uniformly mixed.
If not cooking immediately, cover and place in the refrigerator until ready to grill lamb burgers.
Otherwise, form into 3 burger patties (to make roughly 1/3 lb. hamburgers or make into 4 patties to make 1/4 lb. burgers). Make a large dimple in the middle of each burger. This will help the burgers to remain flat when grilling.
Grill Lamb Burgers
Place lamb burgers on the grill grates over medium-high heat and cook until desired temperature is reached when measured with an instant read thermometer. The USDA recommends and internal temperature of 160℉ for ground lamb. If some burgers cook faster than others, slide them over to the lower heat side of the grill to hold until all are ready.
Place the rolls on the hot side of the grill face down until lightly toasted. Remove from grill until assembling the burgers.
Grill Onions and Tomatoes
Lightly coat onion and tomato rounds with olive oil then place over medium-high heat on the grill. Grill the onions until softened somewhat to your liking. Cook the tomatoes for about 2 minutes on each side using caution when lifting off of the grill as they will be fragile. Remove onion and tomato from the grill and set aside until ready to assemble burgers.
Assemble Lamb Burgers.
Place lamb burgers on rolls and top with tomato, onion and lettuce. Optional: season tomatoes with a bit of kosher salt, pepper and a squeeze of fresh lime. Serve Immediately.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
