Expresso and Dark Chocolate Spicy Burgers

Author Becky's Mindful Kitchen


  • 2 lbs grass fed ground beef
  • 2 T Smoked Chaabani Olive Oil
  • 2 T Harvest Espresso Balsamic Vinegar
  • 2 T Harvest Dark Chocolate Balsamic Vinegar
  • 1 T fresh grated ginger
  • 1 tsp salt

Pineapple Salsa

  • 1 c chopped pineapple
  • 1 tsp fresh grated ginger
  • 1 medium tomato diced
  • 1 jalapeño or pepper of choice, finely chopped and seeded
  • 1/2 diced red onion
  • 2 T fresh lime or orange juice
  • 2 tsp Harvest Honey Ginger Balsamic Vinegar

Grilled Poblano Peppers

  • 3 poblano peppers, quartered and seeded so that they fit on top of a burger


  • Mix everything together and form into patties and grill on a hot grill on medium heat for about 3-4 minutes per side or however well done you like your burger.  Top with grilled poblano peppers and asiago cheese and pineapple salsa.  
    Salsa: Mix all ingredients and salt to taste 
    Poblano Peppers: Grill on low heat on a hot grill while burgers cook.  Watch that they don't burn. 
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