Monday, August 30, 2010

Green Chili Burger with Roasted Rosemary Potatoes

With Labor Day weekend just around the corner I decided to make a new burger recipe.  So using some of my favorite ingredients (avocados, peppers, onions) I came up with an easy to make Green Chili Burger and Roasted Rosemary Potatoes.  My wife and I loved these so much that I made the burgers and potatoes again the next day!

Green Chili Burger


  • 1 lbs ground sirloin 90/10
  • 4 oz can fire roasted green chilies
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup Rice Krispies 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp salt and pepper
  • 2 small avocado's
  • red onion thinly sliced for topping
  • 4 whole wheat buns
  • 4 slices pepper jack cheese

Combine sirloin, green chilies and Worcestershire sauce in mixing bowl.  In small food processor, add Rice Krispies, garlic powder, onion powder, chili powder, salt and pepper, and blend.  Add the Rice Krispies mix to sirloin and mix.  

Make four patties or in my case I like a big burger, so I made 3 patties.  Press your thumb in the middle of the patties before grilling to help make the burger not plump up in the middle while cooking. Start grilling the patties.

Slice the avocado and red onion.  Toast the buns on the grill.  After you flip the burger, place the red onions on top of the burgers and continue to cook.  When burgers are to desired temperature place the avocado's on and then add the pepper jack cheese.  Close the grill so cheese can melt and then remove from gill.  My wife added mayo to her burger and I added BBQ sauce.  

Roasted Rosemary Potatoes

  • 4 or 5 red skin potatoes
  • 2 cloves of garlic, chopped
  • 2 springs of rosemary, slightly chopped
  • 1 tbsp vegetable oil
  • salt and pepper to taste

Preheat oven to 425 degrees.  Cut each potato into 10-12 pieces as similar as possible in size and place in a bowl.  Add the remaining ingredients and mix. 

Place potatoes on non-stick baking sheet and cook in the oven for about 15 minutes.  Take the potatoes out and flip them; put back in the oven for another 10 - 15 minutes until they become soft all the way through.

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