Directions
Ingredients
Beef
Burgers
grill
Santa Fe Burger
The Santa Fe Burger is a Southwestern take on a backyard classic. Ground beef seasoned with garlic, salt, and pepper gets seared at 500°F, while poblano chiles roast low and slow on the other side of the grill at 300°F. And Current® grills’ dual-zone setup easily handles both at once, which means no juggling or a second trip to the stove. Then Monterey Jack cheese, avocado, lettuce, tomato, and red onion round out the build for a full flavor profile.
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Pro Tips
- Since this recipe uses dual-zone cooking, keep the poblano chiles on the 300°F side and rotate them occasionally so they char evenly without burning through.
- Form patties with a slight indent in the center. Ground beef puffs as it cooks; the indent helps them stay flat and even on the grill.
- Add the Monterey Jack cheese in the last minute of cook time with the lid closed. The residual heat melts it fast without overcooking the patty.
- Let patties rest 2–3 minutes before assembling. It keeps the juices in the burger instead of on the bun.
- Slice avocado right before serving. If you’re prepping ahead, a squeeze of lime slows browning.
FAQs
What makes a Santa Fe burger different from a regular cheeseburger?
A Santa Fe burger builds in Southwestern ingredients that a standard cheeseburger doesn’t have. This version adds roasted poblano chiles, Monterey Jack cheese, and avocado to a garlic-seasoned beef patty. The poblano roasts directly on the grill alongside the burgers, picking up char and smokiness that a plain cheeseburger skips entirely.
How long do I cook a burger on an electric grill?
For this recipe, cook patties 5 minutes on the first side, then flip and cook another 5–7 minutes for medium-rare–total cook time around 10–12 minutes. Setting your grill at 500°F on the sear side will give you a solid crust without drying out the patty. Add cheese in the final minute.
Can I roast the poblano peppers on the same grill at the same time as the burgers?
Yes, that’s how this recipe is designed. Set one side to 500°F for the burgers and the other to 300°F for the poblanos. The lower heat lets the chiles soften and char without burning while the patties sear. Turn the poblanos occasionally and pull them when they’re charred to your liking, or move them to the warming rack if they’re done early.
