| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 4 large bell peppers, red, yellow or green
- 4 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 12 ounces beer, preferably pale ale
- Two 4-ounce cans diced green chiles, mild or hot
- One 12-ounce jar pickled jalapeno slices
- 2 pounds ground 80/20 chuck
- Kosher salt and freshly ground black pepper
- 12 slices pepper jack cheese
- Four 10-inch flour tortillas
- 1 cup sour cream
- 2 cups shredded lettuce
Instructions
- For the green chile gravy: Preheat the oven to 400 degrees F.
- Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
- Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook’s Note). Taste and adjust for seasoning. Set aside.
- For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
- Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1273 |
| Total Fat | 78 g |
| Saturated Fat | 36 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 10 g |
| Sugar | 15 g |
| Protein | 80 g |
| Cholesterol | 278 mg |
| Sodium | 2107 mg |
Reviews
What a great twist on a burger! We absolutely enjoyed it! Thanks Aaron May. Grant and Kelley
Really enjoyed this, going to try and make sliders using smaller shells next time.
Best hamburger ever! Thank you Aaron!
It was easy to fix. I used the air fryer to cook the pepper and added jalapeño and tomatillo to the mix. I also used keto tortilla which were fabulous.
Absolutely the best burger I’ve ever had, only thing was I added some habanero for the extra heat
would say this is awesome . Friends and family loved them
This was absolutely amazing! My husband came into the house while was fixing this and said “Oh, this is gonna be a killer dish!” And he was right!
I loved that tortilla burger.By Aaron may
Easy and good!
The green chili gravy is beyond delicious. It’s more than worth the time it takes to make. For sensitive palates, halved the hot pepper and used a non spicy cheese on their plates.