Hogan's pepper 'n onion burger

Yield: 4 servings

Measure Ingredient
1 pounds Ground Chuck
½ cup Onions, chopped
2 eaches Cloves garlic, minced
1 large Green pepper, julienned
1 large Red pepper, julienned
1 large Poblano chile, julienned*
1 large Onion, sliced lengthwise**
3 tablespoons Vegetable oil
\N \N Salt to taste
\N \N Pepper to taste
6 eaches Hoagie Type Buns, 6\" lengths

Get out a large bowl and combine the ground chuck, chopped onion, garlic and mix'em together real good.

Shape'em into 6 oblong patties so they'll fit on a hoagie type bun and make'em about 6-inches long.

HOGANOTE: An easy way to accomplish this is to take the package of ground chuck and lay it out onto a flat surface and press it out until the meat is approximately ¾ of an inch thick and then with a knife, cut the meat into shapes just a little larger than the buns.

The reason is because the ground chuck will reduce somewhat after placing it on the grill.


Place patties on the grill about 4-inches over hot coals. I use hot coals because I like the outside of the meat to be a little (not much) crusty and the center a little pink.

Grill'em 'til they suit your taste. Usually about 10 minutes.

Now, while the burgers are grilling, you need to heat the veggie oil in a skillet. To the hot oil, add the peppers and sliced onions and sautŠ'em until they're tender. Be sure to stir'em from time-to-time.

Stir in salt and pepper. Then remove'em from skillet and put'em into a bowl.

Place the burgers on top of one-half of the bun, then spoon the sautŠ mixture over the top of the burger, slap the top half of the bun over the sautŠ mixture and get with the program.

HOGANOTE: *Poblano chiles are probably the most common chile used for cooking in Mexico. Many times in grocery stores they are sold as Pasilla chiles, which they are not. In addition, Poblano chiles are less hot than the Jalapeno chile. Therefore, if you seed the Poblano, you will have virtually no heat whatsoever. However, it is to me a far more flavorful chile and is great in breakfast foods also.

Preparation time for the sautŠ mixture is only about 20 minutes.

**By slicing the onion lengthwise, larger pieces of the heart is preserved which adds just that much more flavor.

Typed by: Bob Hogan, ILINK Cuisine Co-Host, SysOP; MBOTVM BBS, Wichita, KS Source: Me..!!

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