Martha Stewart’s chicken burger

1. Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.

2. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.

3. Form ground chicken into four 4-inch wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.

4. Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion and chile mixture.

Bell peppers
Grill: Grill peppers over high until charred all over, 15 to 18 minutes, turning occasionally. Place in a bowl and cover with plastic wrap. Let stand 10 minutes.

Serve: Rub off skins using paper towels. Halve peppers and discard seeds.

Scallions
Prep: Trim ends.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender, about 4 minutes, turning once.

Mushrooms
Prep: Trim stems.

Grill: Brush with olive oil; season with salt and pepper. For portobellos, grill, cap side down, covered, over medium until tender, 10 to 15 minutes. Flip and cook 1 to 2 minutes more. For button mushrooms, grill over medium-high heat until tender, 12 minutes, turning occasionally.

Eggplant
Prep: Halve eggplant lengthwise, then cut into 1- to 1 1/2-inch wedges.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium, covered, until soft, 5 to 8 minutes, turning occasionally.

Tomatoes
Prep: Halve tomatoes crosswise.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high heat until grill marks appear, 8 to 10 minutes.

Yellow squash and zucchini
Prep: Cut lengthwise into 1/4-inch slices.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high heat until tender and grill marks appear, 6 to 8 minutes. 

Corn
Prep: Cut corn on the cob crosswise into 2-inch pieces.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high heat until tender, 4 to 6 minutes, turning occasionally.

Fennel bulbs
Prep: Trim and cut into 3/4-inch wedges.

Precook: Cook in boiling salted water until tender, about 8 minutes. Drain and pat dry.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium until grill marks appear, 8 to 10 minutes.

Russet potatoes, sweet potatoes and new potatoes
Prep: For medium-size russet or sweet potatoes, cut lengthwise into 1/2-inch wedges. For new potatoes, cut in half.

Precook: Steam just until tender, 10 to 25 minutes. Let cool.

Grill: Brush with vegetable oil; season with salt and pepper. Grill over medium-high heat until heated through and grill marks appear, 2 to 3 minutes per side.

Carrots
Prep: Halve lengthwise (quarter if large).

Precook: Cook in boiling salted water until tender, about 6 minutes. Drain and pat dry.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium until grill marks appear, 8 to 10 minutes.