Chile Rellenos Burgers Recipes

CHILE RELLENO BURGERS

Steps:

• Preheat the broiler. Put the poblanos cut-side down on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7 to 8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
• Preheat the oven to 350 degrees F. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
• Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3 to 5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

CHILE RELLENOS BURGERS

Steps:

• Preheat the broiler. Line a broiler pan with foil.
• Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside.
• Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping.
• Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth.
• Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

CHILE RELLENOS BURGERS

Steps:

• Shape beef into four patties.
• Mix chili powder, cumin, salt and pepper
• In a skillet over medium heat, brown patties on both sides.
• Top each with mixed spices and then the onion.
• Reduce heat, cover, cook slowly for 5 minutes or until meat is no longer pink.
• Top each patty with chilies and a slice of cheese.
• Cover and cook 2 minutes longer or until cheese is melted.
• In a small bowl, combine salsa and ketchup. Place burgers on buns. Serve with the salsa mixture and sour cream.

CHILI RELLENO BURGERS

Steps:

• Preheat the broiler. Put the poblanos, cut-side down, on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7-8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion, and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
• Preheat the oven to 350 degrees. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
• Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4 inch patties; make an indention in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3-5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture.