This cheeseburger with a sizzling twist is topped with sliced Sargento® Colby-Pepper Jack and grill-roasted chilies with onion and garlic.
1/2 small yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 each poblano and jalapeño peppers, thinly sliced
1 clove garlic, sliced
1 tbsp olive oil
2 prepared beef burger patties
4 slices Sargento® Colby-Pepper Jack
2 burger buns, split and toasted
2 tbsp mayonnaise
2 leaves leaf lettuce
2 slices tomato
GREEN CHILI: Preheat grill to medium heat. Toss together onion, peppers, garlic, olive oil and salt. Mound in center of large piece of heavy-duty foil. Close tightly to seal and flatten packet slightly. Grill, turning occasionally, for about 15 minutes or until vegetables are tender. Set aside.
Meanwhile, grill patties on lightly greased grill as per package directions until cooked through. Top each patty with 2 cheese slices; cook for about 1 minute or until cheese starts to melt.
Spread buns with mayonnaise. Assemble burgers with lettuce, tomatoes, patties and some Green Chili; sandwich with bun tops.