|

Grilled Poblano Burgers with Apricot Preserves

This post may contain affiliate links which won’t change your price but will share a commission.

Grilled Poblano Burgers with Apricot Preserves are the perfect sweet and spicy burgers, combining beef patties with grilled poblanos, Monterey Jack cheese, and sweet preserves. These should be on your grilling menu soon!

Side shot of a grilled poblano burger with apricot preserves, sliced in half on a white plate with salad.

Let’s continue on with our summer of burgers! I recently shared my Juicy Lucy Burgers (stuffed with Goat Cheese) that my son perfected recently on his quest to make as many burgers as possible while on his summer break. So we decided to try this sweet and spicy burger again, because it was just SO GOOD the last time we grilled them. If you know me at all, you’ll know that I tend to like all the spicy things. But trust me, this one has just a little bit of heat, and you can remove ALL the seeds if you’d like to.

The combo may seem odd to you, but the (slight) heat from the pepper and the sweet from the preserves was PERFECTION. You won’t regret this one, trust me.

Side shot of four grilled poblano burgers on a wooden board.

Ingredients needed to make Grilled Poblano Burgers with Apricot Preserves:

  • Beef – Use any variety of ground beef you prefer. My preference is to use between 80-85% lean. For these burgers, I used 80% ground beef from the grocery store.
  • Cheese – We topped these burgers with Monterey Jack Cheese.
  • Seasonings – My son did the grilling, and he prefers a mixture of seasoned salt, garlic powder, and black pepper. You could try other seasonings of your choice as well.
  • Poblano Peppers – Slice the poblano peppers in half (like the picture below), and remove some of the seeds. I left a few to add some heat.
  • Apricot Preserves – The sweet from the preserves is a perfect combo with the spicy peppers. Just add it to the freshly grilled buns.
  • Hamburger Buns – The key to a great burger is a great bun! I often make them homemade, but we’ve found some great brioche buns at our local store. ALWAYS grill your buns (with a touch of butter spread).
  • To Serve – Top the grilled burgers with a half of a poblano pepper, and spread some preserves on the top bun. You really need nothing else!
Collage of halved poblano peppers and the apricot preserves.
Collage of 1) dividing the beef into four sections, and 2) making the patties.
Overhead shot of four hamburger patties on a baking sheet.

How to make the best poblano burgers:

  1. Choose your beef. When shopping for your beef, make sure you buy a cut that’s no greater than 85% lean. We normally go with 80-85%. Buy enough to allocate 6 ounces (or more!) for EACH burger.
  2. Divide the beef evenly. Place the ground beef in a bowl, and use your hands to divide in four equal sections.
  3. Form patties. Form each patty into round, flat shapes. Place on a baking sheet. 
  4. Grill. Light an outdoor grill to 400 degrees. Add seasonings to both sides of patties and place on grill. Add the poblano peppers as well. Close lid and try not to mess with the burgers until ready to flip. Grill to your desired doneness. Add a slice of Monterey Jack cheese to the top of the burgers, if desired.
  5. Grill buns. Spread a little butter on each half of the buns, and grill until you see some grill marks. Be careful to avoid burning them!
  6. Serve. Serve poblano burgers on the grilled buns, top with a half of poblano pepper, and spread some preserves on the top bun.
  7. EAT!
Side shot of the burgers and poblano peppers on a BGE grill.

Choices for ground beef for burgers:

  • Ground Beef – {70% lean/30% fat} – Cut from the trimmings of inexpensive cuts like brisket and shank, this usually contains the highest fat content. It has a lot of flavor, but will shrink the most when cooked.
  • Ground Chuck – {80% lean/20% fat} – Comes from the front area of the cow around the shoulder. A great all-purpose beef with less fat but good flavor. Also labeled as lean ground beef.
  • Ground Round – {85% lean/15% fat} – Ground from the lower end of the cow near the tail. This beef should be combined with sauce and/or veggies for best flavor, as it is pretty lean.
  • Ground Sirloin – {90% lean/10% fat} – Comes from the midsection of the cow, and is the leanest ground beef. This is the healthiest choice and most expensive, but will be a drier cut when cooked.

Burger Doneness Temps:

  • Rare: 120 – 125
  • Medium Rare: 130 – 135
  • Medium Well: 150 – 155
  • Well Done: 160 – 165
Overhead shot of four poblano burgers with apricot preserves on a wooden board.

What to serve with these poblano burgers:

Pro-Tip: Make The Best Mai Tais or some Classic Skinny Margaritas to sip while grilling!

Side shot of a halved poblano burger on a white plate with salad, with a burger in the background.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this burger recipe next: Juicy Lucy Burgers (with Goat Cheese)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of a grilled poblano burger with apricot preserves, sliced in half on a white plate with salad.

Grilled Poblano Burgers with Apricot Preserves

Grilled Poblano Burgers with Apricot Preserves are the perfect sweet and spicy burgers, combining beef patties with grilled poblanos, Monterey Jack cheese, and sweet preserves. These should be on your grilling menu soon!
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: burgers with apricot preserves, grilled poblano burgers
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 burgers
Calories: 739kcal
Author: Sue Ringsdorf

Ingredients

  • 24 oz. ground beef – 80% to 85% lean
  • 2 poblano peppers
  • 4 slices monterey jack cheese
  • 1/2 cup apricot preserves
  • 4 hamburger buns
  • seasoned salt, garlic powder, black pepper – to taste

Instructions

  • Place the ground beef in a bowl, and use your hands to divide it into four equal sections. Form each patty into round, flat shapes and place on a baking sheet.
  • Light an outdoor grill to 400 degrees. Add seasonings to both sides of the patties and place directly on grill. Add the poblano halves on the grill as well. Close lid and try not to mess with the burgers until they are ready to flip. Grill to your desired doneness. Add a slice of monterey jack cheese to the top of the burgers and melt slightly.
  • Remove the burgers and pepper halves. Add the sligthly buttered buns to the grill and cook until grill marks appear, just a few minuites.
  • Serve the grilled burgers on the toasted buns. Top with a half of a poblano pepper, and add apricot preserves to the top bun. EAT.

Notes

TIPS:
  • Use a higher fat ground beef. I recommend no leaner than 85%.
  • Don’t over-work the meat. This will ensure the meat isn’t tough.
  • If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
  • Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
  • Use a high heat. Grill the burgers at 400 degrees or higher.
  • Try to avoid flipping the patties too often. Let it cook on one side for several minutes before flipping to the other side.
  • Don’t over-cook. USDA guidelines consider a safe temperature to be at least 160 degrees. My family prefers a bit of pink, but enter at your own risk.

Nutrition

Calories: 739kcal | Carbohydrates: 44g | Protein: 41g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 146mg | Sodium: 493mg | Potassium: 663mg | Fiber: 2g | Sugar: 17g | Vitamin A: 496IU | Vitamin C: 51mg | Calcium: 326mg | Iron: 5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. This is no average burger. A new favorite!

    1. Suebee Homemaker says:

      A little sweet and a little spicy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating