Poblano Pepper Burger Recipes

SANTA FE BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
• To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

GRILLED POBLANO PEPPER SOUTHWEST BURGERS

Steps:

• Roast the poblano peppers by first rubbing them with a little olive oil. Heat the grill to a medium-high heat, then set the whole poblano peppers over an area of indirect heat area (turn off burners if necessary, or rearrange coals so the peppers aren't directly over the heat source) and close the lid so that they can roast for 10-15 minutes. Turn once or twice to make sure all sides are cooking evenly and the peppers begin to blister.
• Move the peppers to the direct heat and grill until the skins are charred, turning to get all sides of the peppers. Transfer to a dish or plate and cover tightly with plastic wrap for 10 minutes until cool enough to handle. Peel the charred skin away from the peppers and slice open to remove the seeds and stem. Cut the poblano peppers into large slices to use for topping your southwest burgers.
• Alternatively, preheat oven broiler to high, then place the poblano peppers on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened, then continuing to sweat the peppers as described above.
• To make the burgers, divide the meat into 6 equal portions, about 6 ounces each or roughly the size of a tennis ball. Gently shape into burgers that are slightly larger than the size of the buns you plan to use, about 3/4-inch thick. Make a depression in the center of each patty with your thumb and generously season both sides of each patty with salt and freshly ground black pepper.
• Heat the grill to medium-high heat, then place the hamburger patties directly over the flames or heat source and grill, covered, for 3-4 minutes on each side for burgers that are medium-rare to medium. If you prefer your burgers to be closer to medium to medium-well done, cook them for 4-5 minutes on each side. During the last few minutes of grilling, top the burgers with the sliced cheese so it can melt and toast the buns.
• Let the burgers sit for 3 to 4 minutes after removing from the grill so that the juices can redistribute before serving.
• Assemble the burgers by laying a piece of lettuce on top of the toasted bottom bun, followed by the burger with melted cheese, slices of poblano pepper, tomato slices, onions, and the toasted top bun that has been generously slathered with chipotle aioli.

TURKEY AND BLISTERED GREEN CHILE BURGER

Steps:

• Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
• For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
• For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
• For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
• For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
• Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
• To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.

POBLANO PEPPER BURGER

Steps:

• pre heat grill to 450* or add lard or butter to a med-large frying pan. (Medium heat)
• Peppers: Fry peppers in a medium pan with lid with oil or lard, until skins are blackened and peppers have doubled in size, remove from heat and let sit, Cool on paper towels. Once cooled, remove skins with the backside of a knife. Slice into strips(topping) and Diced to add to burger.
• Mix together, beef,onion (diced), grated cheese S&P,Adobe,egg garlic,Worcestershire, and One - two peppers (keep the seeds if you like heat, otherwise discard) Add to grill or frying pan.
• Divide the meat mixture into 4-6 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
• cook to desired degree of doneness, I personally would NOT eat Ground beef other than Cooked thoroughly.
• Add slices of cheese and more poblano peppers. Set aside on a plate and grill buns (Optional)
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
• I added Kraft Miracle Whip to both top and bottoms of the buns and loaded my burger. (Tastes great with Ranch dressing) . I serve this with my herb crusted steak fries.... Recipe fallows: https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/herb-crusted-steak-potatoes.html I hope this dish finds its way to your dinner table Soon! Enjoy!
• P.S. Next time i make this, I'm going to try it with Cilantro and Lime as well.

CHICKEN PARMESAN BURGERS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, combine 1/4 cup marinara sauce, chopped mozzarella cheese, bread crumbs, seasonings and onion mixture. Add chicken; mix lightly but thoroughly. With wet hands, shape into four 1/2-in.-thick patties., In the same skillet, heat remaining 2 tablespoons oil over medium heat. Cook burgers until a thermometer reads 165°, 4-5 minutes on each side. Top with sliced mozzarella cheese; cook, covered, until cheese is melted, 1-2 minutes., Serve in buns; top with remaining 1/2 cup marinara sauce, Parmesan cheese and, if desired, basil leaves.

ROASTED POBLANO BURGER WITH PEPPER JACK CHEESE

Steps:

• Preheat oven to 375°F. Place poblano pepper on a baking sheet. Rub each pepper with 1 Tbsp olive oil. Season with salt and pepper. Roast in the oven until the skin of the pepper is blackened, about 15-20 minutes. Remove from the oven, place in a bowl, cover with plastic wrap and steam for 15 minutes. Remove from the bowl, peel, remove the stems and seeds and coarsely chop.
• Preheat gas or charcoal grill to 400°F. Shape into eight ¾-inch thick patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
• Place burgers on grill and cook about 4 minutes per side for rare, another minute per side for each increasing stage of doneness. Top each burger with a slice of cheese the last 2 minutes of cooking time.
• Evenly spread 1 Tbsp. chipotle mayonnaise on top and bottom of each bun. Place burgers in buns and top with chopped poblano pepper and lettuce.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

POBLANO BURGERS WITH QUESO FRESCO

Steps:

• Light your grill, setting up one side for high heat and one for medium heat.
• Grate cheeses with a box grater.
• Rub poblano peppers with olive oil and a pinch of salt. Place peppers on the grill over high heat and char the entire surface of the pepper, flipping often.
• Place a saucepan over low heat on grill and melt butter. Whisk flour into melted butter to make a roux, cook over medium heat for 3 minutes.
• Add milk and cream to the roux. Continue whisking 2-3 minutes. Add in cheese, chilies, salt, pepper, and garlic powder. Cook for additional 5 minutes, until mixture has melted smooth. Reduce heat to low and keep warm.
• Remove peppers from grill, peeling off the outer skin and removing seeds.
• While peppers are cooling, place burger patties over medium direct heat, cook 3-4 minutes per side.
• Place burger on bun, top with pepper, queso sauce, pico de gallo, and cilantro.