Sanford Burgers: The Ultimate Roasted Cubanelle & Poblano Pepper Cheeseburger Recipe

Welcome to a culinary adventure that promises to elevate your burger game! These “Sanford Burgers” have transcended the realm of mere weeknight meals to become an absolute staple and a beloved request in our home. While their delightful kick from roasted peppers might not make them the most kid-friendly option, a simple swap to classic cheeseburgers ensures everyone at the table enjoys a delicious meal. But for those who appreciate a touch of smoky heat and savory depth, these burgers are an unforgettable experience.

The Irresistible Allure of Sanford Burgers

What truly sets these burgers apart, making them a recurring star on our dinner menu, is their magnificent topping: succulent, smoky roasted Cubanelle and Poblano peppers generously blanketed with rich, melted cheddar cheese. This combination creates a symphony of flavors and textures that is simply addictive. My journey with these burgers began several years ago, and from the very first bite, we were completely hooked. The name, “Sanford Burgers,” was affectionately bestowed upon them by my husband. It’s a simple nod to the town we call home, a testament to my own admitted lack of creativity when it comes to naming culinary creations. Regardless of the naming origin, the “Sanford Burgers” have cemented their place in our culinary repertoire and are regularly requested, a true indicator of their enduring appeal.

The beauty of this recipe lies in its sophisticated yet approachable flavor profile. The mild sweetness of the Cubanelles, combined with the earthy heat of the Poblanos, creates a vibrant counterpoint to the savory beef patty. When draped with a generous layer of sharp cheddar, which melts into a gooey, comforting blanket, each bite is a perfect harmony of flavors and textures. It’s a gourmet burger experience that feels wonderfully accessible to home cooks.

Ingredient Spotlight: Cubanelle and Poblano Peppers

The heart and soul of the Sanford Burger topping are the Cubanelle and Poblano peppers. I understand that the availability of these specific peppers might vary depending on your location. Here in Florida, we’re fortunate to have a vibrant produce department in our grocery stores and farmers’ markets, making these culinary gems readily accessible. I sincerely hope you can find them too, as they are truly exceptional and central to the burger’s unique character. If you’re searching, look for them alongside other popular peppers like jalapeños and bell peppers.

(Cubanelles roasting on the grill for that perfect smoky char…)

Understanding Your Peppers:

• Cubanelle Peppers: These are distinguished by their light, bright green color and their incredibly mild flavor. Often referred to as “frying peppers,” they possess a sweet, slightly tangy taste and a thin skin that roasts beautifully. They contribute a foundational sweetness and a vibrant visual appeal to the topping.
• Poblano Peppers: In contrast, Poblanos are a darker, richer green. While still relatively mild compared to many chili peppers, they do pack a noticeable, earthy kick. Their heat level is generally similar to a mild jalapeño, making them perfect for adding a pleasant warmth without overpowering the other flavors.

Initially, I prepared these burgers using only Cubanelles for their sweetness. However, over time, I introduced the Poblanos to infuse a delightful touch of heat and depth, creating a more dynamic flavor profile. You can, of course, adjust the ratio of these peppers to suit your personal preference for sweetness versus spice. If you prefer a milder burger, use more Cubanelles. For a bolder flavor, lean into the Poblanos.

Recipe: Perfectly Roasted Cubanelles and Poblanos

Recipe from Aggie’s Kitchen

Ingredients:

• 6-8 Cubanelle and Poblano peppers (adjust ratio to your preference)
• Salt and pepper, to taste
• A light drizzle of olive oil

Instructions:

1. Prepare the Peppers: Wash the peppers thoroughly and pat them dry.
2. Grilling Method (Recommended for smoky flavor): Preheat your grill to a medium-high heat. Place the peppers directly on the hot grates. Close the lid and keep a close eye on them. As they begin to char and blister, turn them frequently with tongs to ensure even cooking and charring on all sides. The goal is for the skin to be almost entirely black and blistered, which indicates that the flesh underneath is tender and sweet.
3. Oven Roasting Method (Alternative): If a grill isn’t available, preheat your oven to 450°F (230°C). Place the peppers on a wire rack set over a large baking sheet lined with aluminum foil. The foil will catch any juices that release during cooking, making cleanup easier. Roast in the oven, turning every 10-15 minutes, until the skins are completely charred and blistered.
4. Sweat the Peppers: Once the peppers are almost entirely black and softened (don’t worry, this is exactly what you want!), immediately transfer them to a glass bowl. Cover the bowl tightly with a lid or plastic wrap. This step is crucial, as the steam created inside the bowl will help loosen the charred skins, making them incredibly easy to peel. Let them sit for about 15-20 minutes.
5. Peel and Seed: Once cooled enough to handle, gently peel off the charred skin. Don’t worry if a few small bits of char remain; they add to the smoky flavor. Remove the stems and carefully scoop out the seeds.
6. Prepare for Topping: Shred the roasted pepper flesh into small strips or dice them, according to your preference. Place the prepared peppers in a clean bowl. Season generously with salt and pepper, and add a few drops of olive oil if desired, for extra moisture and flavor. These peppers are now ready to crown your Sanford Burgers!

For a printable version of this and other recipes, you can often find them on Aggie’s Kitchen here.

(These burgers were topped with a 2% Mexican cheese blend here, which was on hand. However, regular sharp cheddar is my preferred choice for its classic flavor profile.)

Recipe: Classic Sanford Burgers

Recipe from Aggie’s Kitchen

Ingredients:

• 1.5 lbs lean ground beef (choose your preferred lean-to-fat ratio for optimal juiciness and flavor)
• 1 small onion, finely minced
• 2 tsp Montreal Steak Seasoning (adds a fantastic depth of flavor)
• 2 TB A1 Steaksauce (enhances umami and richness)
• 2 TB Worcestershire sauce (for savory depth)
• Nonstick cooking spray or olive oil
• 1 – 1.5 cups shredded cheddar cheese (or your favorite melting cheese)
• Your freshly prepared Roasted Cubanelle and Poblano peppers
• Hamburger buns of choice
• Ketchup (optional, for serving)

Instructions:

1. Prepare the Patties: In a large mixing bowl, gently combine the ground beef, minced onion, Montreal Steak Seasoning, A1 Steaksauce, and Worcestershire sauce. Be careful not to overmix, as this can lead to tough burgers. Form the mixture into 5 evenly sized patties. Aim for patties that are slightly wider than your buns, as they will shrink during cooking.
2. Prepare for Cooking: Lightly spray both sides of each burger patty with nonstick cooking spray, or brush them with a thin layer of olive oil. This helps prevent sticking and promotes a beautiful sear.
3. Cook the Burgers: Place the patties on a preheated grill or a cast-iron grill pan over medium-high heat. Cook according to your desired doneness. For medium-rare, cook for about 3-4 minutes per side; for medium, 4-5 minutes per side; and for well-done, 6-7 minutes per side.
4. Add Toppings: After flipping the burgers for the last time (or once they are nearing your desired doneness on the second side), generously top each patty with a mound of the roasted Cubanelle and Poblano peppers, followed by a good amount of shredded cheddar cheese.
5. Melt the Cheese: Close the grill lid (or cover your grill pan) for 1-2 minutes. This creates a steamy environment that helps the cheese melt beautifully and thoroughly, mingling with the peppers.
6. Assemble and Serve: Once the cheese is gloriously melted and bubbly, carefully transfer the burgers to your favorite hamburger buns. Serve immediately, with ketchup or other preferred condiments on the side. The combination of the juicy patty, smoky peppers, and melted cheese creates an unparalleled burger experience.

For a printable version of this and other recipes, you can often find them on Aggie’s Kitchen here.

Recipe: Crispy Roasted Sweet Potato Rounds

Recipe from Aggie’s Kitchen, inspired by Running with a Recipe

These roasted sweet potato rounds are the perfect vibrant and healthy accompaniment to the rich Sanford Burgers. Their natural sweetness and crispy texture provide a wonderful contrast to the savory, cheesy goodness of the main dish.

Ingredients:

• 2 medium sweet potatoes, thoroughly washed (skin on for extra fiber and nutrients)
• Salt and freshly ground black pepper, to taste
• 1/2 tsp Smoked paprika (adds a subtle, complementary smoky flavor)
• Nonstick cooking spray or a light drizzle of olive oil

Instructions:

1. Preheat Oven & Prepare Potatoes: Preheat your oven to 400°F (200°C). Slice the unpeeled sweet potatoes into uniform 1/4-inch thick rounds. Consistency in thickness is key for even cooking.
2. Season: Arrange the potato rounds in a single layer on a large baking sheet. Spray both sides of the potato rounds generously with nonstick cooking spray, or toss them lightly with olive oil to coat. Sprinkle evenly with salt, pepper, and smoked paprika. The smoked paprika adds a wonderful depth that complements the burgers beautifully.
3. Roast: Place the baking sheet in the preheated oven and cook for approximately 10 minutes.
4. Flip & Finish: Carefully turn each sweet potato round to ensure even browning. Continue to cook for another 10-15 minutes, or until the rounds are beautifully golden brown and tender-crisp. They should have slightly caramelized edges and a soft interior.
5. Serve: Serve immediately alongside your Sanford Burgers for a complete and satisfying meal.

For a printable version of this and other recipes, you can often find them on Aggie’s Kitchen here.

Tips for the Perfect Burger Experience

• Don’t Overmix: When preparing the burger patties, mix the ingredients just enough to combine them. Overmixing can compact the meat, leading to a tougher burger.
• Indent the Patty: Create a slight dimple in the center of each patty before grilling. This prevents the burger from bulging in the middle and helps it cook more evenly.
• Cheese Choice: While cheddar is classic, feel free to experiment with other melting cheeses like provolone, Monterey Jack, or even a spicy pepper jack for an extra kick.
• Bun Perfection: Toast your hamburger buns lightly before assembling. This adds texture and prevents them from getting soggy from the juicy burger and toppings.
• Customize the Heat: If you’re sensitive to spice, use fewer Poblano peppers or even omit them entirely, relying solely on the milder Cubanelles. For more heat, a tiny pinch of cayenne pepper can be added to the beef mixture.

Hope everyone enjoyed their weekend and gets to try these amazing burgers soon!