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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.

Big Green Egg Burgers

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 grill as many burgers as possible on our Big Green Egg, 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:

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.
Divide the beef evenly. Place the ground beef in a bowl, and use your hands to divide in four equal sections.
Form patties. Form each patty into round, flat shapes. Place on a baking sheet.
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.
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!
Serve. Serve poblano burgers on the grilled buns, top with a half of poblano pepper, and spread some preserves on the top bun.
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:

Baked Garlic Home Fries – SO easy to make!
Arugula Caprese Salad – Add the dressing right before serving.
Creamy Mushroom Risotto – Always a good choice for a side dish.

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)

xoxo ~Sue