Feta Stuffed Fire-Roasted Poblano Guacamole Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

This burger was inspired by a favorite dip: feta-guacamole dip. Instead of the typical jalapeno pepper, I opted to use a roasted Poblano pepper which gives the guacamole a warm smoky flavor.


Roasted Poblano Guacamole:
1 Poblano pepper
1 lime
2 Haas avocados
1/2 cup small diced Nature’s Sweet cherry tomatoes
1 shallot, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh cilantro
2 1/4 pounds freshly ground beef chuck
1garlic clove, mashed to a paste
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 tablespoon Colavita extra virgin olive oil
2 teaspoons kosher salt
4 ounces crumbled feta cheese
Vegetable oil to brush the grill
6 Bulkie Rolls (I used Whole Food Bakery Rolls), split
6 Romaine lettuce leaves


Preheat a gas grill to medium high heat.

Place the Poblano pepper directly on the grill rack and cook until charred on all sides. Remove the pepper from the grill and place in a medium bowl and cover with plastic wrap. When the pepper is cool enough to handle, carefully remove the charred skin then slice and remove seeds and membranes. Finely chop the roasted pepper and return to the bowl.

Remove the zest from the lime, finely chop and add to the bowl. Squeeze the juice from the lime into the bowl. Add the avocado, tomatoes, shallot, salt, pepper and cilantro. Gently mash using a fork or potato masher just until combined.

To prepare the patties, combine the beef, garlic, parsley, oregano, oil, salt and feta in a large bowl using a wooden spoon. Form the meat into six equal sized patties. Lightly brush the grill rack with vegetable oil. Arrange the patties on the grill and cook 4 minutes per side for medium rare doneness. During the last 2 minutes of grilling arrange the buns split sides down on the grill to lightly toast.

To assemble the burgers, arrange the lettuce on the bottom half of each of the rolls, top with a patty then scoop a generous portion of the guacamole over each patty. Top with the remaining roll halves, and then serve immediately.