Chili Relleno Burger
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 571, total fat 32 G., saturated fats 14 G., proteins 40 G., carbohydrates 30 G., fiber 3 G., cholesterol 124 mg, sodium 999 mg, sugar 0 G.
Calories 571, total fat 32 G., saturated fats 14 G., proteins 40 G., carbohydrates 30 G., fiber 3 G., cholesterol 124 mg, sodium 999 mg, sugar 0 G.
This burger was inspired by the Mexican snack chile relleno—a poblano pepper stuffed with cheese, meat, and vegetables. The sandwich is a deconstructed version of this snack, but it retains all the amazing flavors, the juiciness of the meat and vegetables, and plenty of gooey cheese. While you're preparing the burger filling, give the bun a makeover: brush the top with beaten egg whites, sprinkle with a Mexican spice mix, and bake to create a savory crust. To assemble the burger, place a thick beef patty on toasted buns, topped with melted cheese, roasted tomatoes, and a slice of roasted poblano pepper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large poblano peppers, halved lengthwise and seeded
- 2 plum tomatoes or 1 large tomato, cored and halved
- 1 small onion, cut into 4 pieces
- 3 cloves garlic, unpeeled
- 4 hamburger buns, cut in half horizontally
- White of 1 large egg, lightly beaten
- 0.5 tsp dried oregano
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 0.7 kg ground beef
- 6 slices of Muenster
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Recipes with similar ingredients: ground beef, hamburger buns, Munster cheese, poblano pepper, plum tomatoes, chili seasoning, oregano, cumin
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the peppers, cut-side down, on a foil-lined baking sheet. Add the tomatoes, onion, and garlic and broil until golden brown, 7-8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion, and tomatoes; mix in a bowl with salt to taste. Peel the peppers and cut each piece in half.
- Preheat oven to 175°C. Brush the top halves of the buns with egg white. Mix in oregano, cumin, or chili powder and sprinkle on buns; place tops and bottom halves on a baking sheet. Bake for 5 minutes.
- Heat a large cast-iron skillet over medium-high heat. Form the ground beef into four 2-cm-thick patties; use your finger to make an indentation in the center of each patty. Sprinkle the skillet with salt and cook the patties until golden brown on the bottom, about 4 minutes.
- Flip and top each patty with a little of the tomato mixture and cheese. Cover and cook for 3-5 minutes. Serve on spicy buns with poblano peppers and the remaining tomato mixture.
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