How many of you are planning to grill out sometime over Memorial Day weekend?

It's a good bet that most will be, since 71 percent of Americans 21 and older own an outdoor grill and/or smoker, according to the 22nd annual GrillWatch survey conducted by Weber-Stephen Products.

Hamburgers are our favorite cookout food, not surprisingly.

Here's a Mexican twist to a burger recipe adapted from the newly published "Better Homes and Gardens Grill It!" cookbook (Wiley, $24.95).

Makes 4 burgers

Ingredients

2 fresh medium poblano or Anaheim chile peppers

1 egg, lightly beaten

3/4 cup soft bread crumbs (1 slice)

1/2 cup shredded carrot (1 medium)

2 tablespoons water

1 teaspoon dried oregano, crushed

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound lean ground beef

4 kaiser rolls, split and toasted

4 slices red and/or yellow tomato

Guacamole (optional)

Directions

Preheat the oven to 425 degrees. To roast chile peppers, cut peppers in half lengthwise; remove stems, seeds and membranes. Avoid direct contact with skin and eyes, and wear rubber or latex gloves.

Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around the peppers and fold edges together to enclose.

Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop roasted peppers.

In a large bowl, combine egg, bread crumbs, carrot, water, oregano, garlic, salt, black pepper and roasted peppers.

Add beef; mix well. Shape mixture into four 3/4-inch-thick patties.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Pace patties on grill rack over heat. Cover; grill as directed.

Serve burgers on rolls with tomato and, if desired, a dollop of guacamole.

Teresa Taylor is the food editor. Reach her at 937-4886.