Watch out Bobby Flay - I'm ready for a throw down!

I'm baaack -- I actually have a couple posts to make but I thought last nights' burger meal really hit the spot! I was watching a Burger Special on the Food Network a few weeks ago and I was inspired by Bobby Flay's Green Chili Burger. I like creative burgers, ones that go beyond your typical toppings.

Bobby's burger had all of the elements I love, spice & cheese, but I thought it needed a little something extra. I decided to stuff the burger with sauteed onions, mushrooms and jalapenos... it really was fantastic! If you aren't a beef person, I'm sure ground turkey or chicken would be a yummy substitute.

As a side, I grilled fruit on skewers and some instant Mexican rice. Be sure to soak wooden skewers for at least 30 minutes. The ends of my skewers started on fire :)

Green Chili Burger stuffed with Veggies & Cheese
2 pounds ground chuck, 80 percent to 85 percent lean
1/2 of an onion, chopped thin
1/2 cup of mushrooms, chopped thin
1 jalapeno, chopped thin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
thin slices Chihuahua Cheese
Grated Chihuahua Cheese
4 good-quality hamburger buns, toasted
Green Chili Sauce, recipe follows

Directions
Heat grill to high. Saute onions, mushrooms and jalapenos in a skillet.

Form meat into 4 (8-ounce) burgers, stuffed with veggies and grated cheese in the middle. Season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.

Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce.

Green Chile Sauce:
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.

Grilled Summer Fruit
Nonstick spray
3 firm but ripe nectarines, halved, pitted
3 firm but ripe purple/black plums, halved, pitted
3 firm but ripe peaches, halved, pitted
6 metal skewers or thick wooden skewers soaked in water 30 minutes
3 tablespoons sugar
*Other fruit substitutions can be apricots

Directions
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes.


Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve.