Ingredients

• 2  fresh medium poblano or Anaheim chile peppers
• 1  egg, lightly beaten
• 3/4  cup soft bread crumbs (1 slice)
• 1/2  cup shredded carrot
• 2  tablespoons water
• 1  teaspoon dried oregano, crushed
• 2  cloves garlic, minced
• 1/2  teaspoon salt
• 1/4  teaspoon ground black pepper
• 1  pound lean ground beef
• 4  kaiser rolls, split
• 4  slices red and/or yellow tomato
•   Frozen avocado dip (guacamole), thawed (optional)

Directions

1. Preheat oven to 425 degrees F. To roast chile peppers, halve peppers lengthwise and remove stems, seeds, and membranes.* Place peppers, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until skins are bubbly and browned. Wrap peppers in the foil and let stand about 20 minutes or until cool enough to handle. Using a paring knife, gently and slowly pull the skins off peppers. Chop roasted peppers.

2. In a large bowl, combine egg, bread crumbs, carrot, the water, oregano, garlic, salt, black pepper, and roasted peppers. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.

3. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then kaiser rolls on grill rack over heat. Cover and grill as above.)

4. Serve burgers in kaiser rolls with tomato and, if desired, avocado dip. Makes 4 servings.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.