Lori bought me a Bobby Flay grilling book last December, and with us finally full swing into grilling season I decided to jump right in. We wanted burgers, and Flay has about 10 in this book. I picked the first one up, Green Chili Burgers. Its just a beef burger and melted provolone, topped with the key flavor burst of a green chili sauce and a cool slice of tomato. This was a hell of a burger. Here's what i did: 

First up was to grill-roast 2 poblano peppers and a red onion:

I coated them in olive oil and fresh black pepper, then grilled those over a hot fire for about 10 minutes. I then wrapped them up in foil so they could steam a bit, removed the skin on the poblanos, cored and seeded them, and then pureed everything with 1/4 cup water, 2 garlic cloves, 2 tablespoons fresh cilantro, and 1 tablespoon of honey. 

While that was going on i grilled up some burgers, and melted provolone on top. I grilled these for a total of 9 minutes, and used 80% not-at-all-lean beef. That beef was key to these burger's success... really juicy. It didn't have the killer beef flavor of some of the better beef we've been getting, but the juiciness was outrageous. Here they are just off the grill:

I let the burgers rest for about 5 minutes. And then I simply tossed a burger on a grill-toasted brioche bun, spread about a tablespoon of the green chili sauce on top and added a couple slices of tomato: Our poblano's were very hot... much hotter than a typical one so the sauce was really kickin'. But i LOVED it. The honey is totally key. It added something... but you really couldn't tell what it was. It was amazing paired with this burger. I dipped each bite in the green chili sauce and then ketchup. Amazing.