Sanford Burgers with Roasted Sweet Potato Rounds…
this house. They aren’t really kid friendly due to the heat from the peppers, but you can easily just turn them into classic cheeseburgers for your little ones.
I am not sure how readily available these peppers are to many of you. I don’t seem to have problems finding them in my grocery store or farmer’s market…but living in Florida does have it’s perks in the produce department, so I don’t know if these peppers can be found everywhere else, I hope they are, they are so good.
(Cubanelles roasting on the grill…)Look for them where you find jalapenos, hopefully they will be there. Cubanelles are a light bright green color and are very mild peppers. Poblanos are darker green in color and have some kick to them. I originally started making these burgers with just cubanelles, but over time added the poblanos for a little heat, so you can decide how you want them.
Recipe from Aggie’s Kitchen
6-8 Cubanelle and Pobano peppers
Salt and pepper, to taste
drizzle of olive oil
Throw peppers on a hot grill and close the lid. Keep an eye on them as they start to char, keep turning them so that the entire pepper cooks evenly. If you do not have access to a grill, place peppers on rack in 450 degree oven. Make sure to place a large piece of aluminum foil on rack below peppers to catch any juices that may come out of peppers while cooking.
Once they are almost entirely black (it’s okay, really), place them in a glass bowl and seal them with a lid or plastic wrap. If you’ve ever made roasted red peppers, you will know what to do. Let them sit in a sealed glass bowl for about 20 minutes or until the charred skin starts to peel off easily. Once the charred skin has been peeled and the seeds and stems have been taken out, shred the peppers into little strips and place in bowl. Season with salt and pepper and a couple of drops of olive oil if you desire.
(for a printable version of all these recipes click here)
(these burgers were topped with a 2% Mexican cheese blend because that is what I had on hand…I prefer regular cheddar though)Recipe from Aggie’s Kitchen
1.5 lbs lean ground beef of choice
1 small onion, minced
2 tsp of Montreal Steak Seasoning
2 TB A1 Steaksauce
2 TB Worcestershire sauce
Nonstick spray or olive oil
shredded cheddar cheese
Roasted Cubanelle and Poblano peppers
In large bowl, gently mix ground beef, onion, seasoning and sauces. Form into 5 patties of the same size. Spray both sides of burgers with non stick spray – or brush both sides with olive oil. Place on grill (or grill pan) over medium high heat. Cook according to desired doneness. After flipping burgers, top with good amount of roasted peppers and shredded cheddar. Close lid (or cover) to finish cooking and melt cheese.
Serve with ketchup on your favorite hamburger bun.
(for a printable version of all these recipes click here)
Roasted Sweet Potato Rounds
Recipe from Aggie’s Kitchen, inspired by Running with a Recipe
2 medium sweet potatoes, with skin
Salt and pepper to taste
Smoked paprika
Non stick spray
Slice potatoes to 1/4″ thickness and place on cookie sheet. Spray both sides of potato rounds with non stick spray. Sprinkle with salt, pepper and smoked paprika. Place in 400 degree oven and cook for about 10 minutes. Turn potato rounds and continue to cook for another 10-15 minutes or until golden brown.
(for a printable version of all these recipes click here)
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mmmm I’m not a big red meat fan but the occasional hamburger is amazing. These look so so good! I hope you guys had a great weekend. Did you do anything fun? Josh and I got a lot of relaxing in and my parents came down on Saturday for lunch.
Wow-those look so good! I’ve never cooked with cubanelle peppers before-I will have to see if we have them around here. I love sweet potatoes-your rounds are a good idea.
I am loving those peppers on there! Yes!
I love the spice of the peppers on these burgers – sounds great!
I have to laugh – I was just on another blog reading about “the perfect burger” and I disagreed with most everything about the post, from ingredients to cooking method and time…
…and then I came here next and it was like “ahhh, burger redemption.” Hehe. Yours rocks. I bet I could find those peppers too. This is a great original from you and one I would definitely enjoy.
These look absolutely perfect. I am going to have the hubs clean up our grill so that we can make them next weekend!
Aggie, Aggie, Aggie! You’ve hit a home run for sure with this meal! Isn’t that Montreal Steak Seasoning amazing, and I bet your kitchen smelled so amazing when you were preparing those peppers. I LOVE this idea! I’ve had chicken this way, but never a burger! That will change soon. And those sweet potatoes … I love how you sliced them. I just know I’d like them, too! YUM!
Aggie this looks like a wonderful meal. The peppers put it over the top!
Roasted sweet potatoes are my favorite. I love the rounds!!
mmm…these look GREAT!!
I’ll take a burger please – oh and some sweet potato rounds. This meal looks perfect! I am so hungry now.
I don’t know if I’ve seen cubanelles, but I can find Anaheim peppers easily. This whole meal looks wonderful!
From the look of this menu, it seems that you are enjoying much warmer temperatures than we are! This burger looks great and I love that it is adaptable. The sweet potato rounds look like chips. Perfect!
Oh man do those look good! I love a good burger and roasted peppers are the bomb.
Sometimes you just gotta have a burger! They look great 🙂
You’re gunnin for a spot on food network! Will we see you as a contestant on their next show?
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