Grilled Monterey & Pepper Burger

Serves 4 Prep Time 10 Min. 
Cook Time 20 Min.

1 large (about 1 lb) sweet onion peeled, crosswise sliced in 1/2 inch rings
1 Poblano pepper (about 1/4 lb.) cored, seeded and quartered
5 tsp. basting oil (see recipe below)
1 lb 90% lean irradiated ground beef, 
formed into four 1/2 inch thick burgers 
(I used regular ground beef because we like ours cooked thoroughly).
1 cup shredded Monterey Jack cheese
4 Kaiser rolls, split
1 jar medium Salsa of your liking, pureed if desired

Preheat grill on high for 10 min.
1. Coat grill lightly with vegetable oil.

2. Brush onion slices and pepper with 1 tsp. basting oil; sear on grill 1-2 min. each side, 
remove and set aside. Grill rolls, cut sides down 30 seconds; remove and set aside.

3. Drizzle each burger with 1 tsp. basting oil. Sear meat on grill, about 2 minutes, 
until meat has changed color 1/4 way up from bottom. Turn and sear other side. 
Brush seared meat with basting oil.

4. Turn meat back over. Brush seared meat with basting oil. 
Reduce heat to Medium (for most burgers) or low 
(for burgers thicker than 1 inch); close lid.

5. Finish cooking burgers the way you like them.*

6. Top with cheese; close lid. Continue to grill until cheese starts to melt, 
2-3 min; remove from grill and place on grilled roll; top with 2 tsp salsa, 
grilled onion rings and pepper quarters.

If using non-irradiated ground beef, cook burgers to 160 degrees.

BASTING OIL
Yield: about 1/2 cup
Prep time: 10 min.
1/2 cup olive oil
1 large clove garlic, peeled, minced
2 tsp. fresh parsley, chopped
1/2 tsp. fresh thyme, chopped

Combine all ingredients in small bowl.
Use immediately and discard unused portions.

Enjoy!! Sharon Ravert