| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 large poblano peppers, halved lengthwise and seeded
- 2 plum tomatoes or 1 large tomato, cored and halved
- 1 small onion, quartered
- 3 cloves garlic, unpeeled
- Kosher salt
- 4 hamburger buns, split open
- 1 large egg white, lightly beaten
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 1/2 pounds ground beef chuck
- 6 slices muenster cheese
Instructions
- 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.
Nutrition Facts
| Calories | 571 |
| Total Fat | 32 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 124 milligrams |
| Sodium | 999 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 3 grams |
| Protein | 40 grams |
Reviews
a weak version of a green chile cheeseburger…the recipe title is totally misleading, relleno, means stuffed, there is nothing stuffed here, just a cheeseburger topped with a roasted chile….
This was a far cry from any chile relleno I have ever had. Very bland, the tomatoes do not belong on a chile relleno burger and detract from the taste of the chile, and the muenster cheese should have been a jalepeno jack. The burgers themselves were quite bland.
If you make this burger the way the instructions say to, the best way to describe this is bland. It needs some severe kicking up (as the beth below did. For a full review go to: http://themomchef.blogspot.com/2010/09/chile-relleno-burgers-from-food-network.html
I actually used turkey meat instead of beef with a few other minor changes. I put the minced garlic in the patties, along with the crushed red pepper, oregano, cumin & chili powder. I also used Lea & Perrins Worcestire Sauce in the meat. I grilled the veggies for about 15 minutes before I put the turkey patties on (instead of broiling). I also used goat cheese crumbles, with the muenster on top of the crumbles. I dressed the burgers with fresh avocado as well. I fed 8 people and everyone was raving about it being the best burger they’ve ever had. I will definitely be using this recipe again!!
I actually cooked everything on my kamodo grill over charcoal instead of broiling everything and it was fantastic. The tomato mixture with the melted muenster cheese was fabulous. I can’t wait to make these for a party. Very easy to make and tasted even better.