Chile Relleno Burgers
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Quantity: and 800 ml of sauce
Complexity: easily
Servings: 4
Quantity: and 800 ml of sauce
Nutritional value per serving:
Calories 613, total fat 27 G., saturated fats 15 G., proteins 58 G., carbohydrates 36 G., fiber 5 G., cholesterol 158 mg, sodium 1255 mg, sugar 11 G.
Calories 613, total fat 27 G., saturated fats 15 G., proteins 58 G., carbohydrates 36 G., fiber 5 G., cholesterol 158 mg, sodium 1255 mg, sugar 11 G.
These burgers were inspired by the recipe for chile rellenos, Mexican stuffed peppers. The result is a chile relleno on a bun: a thick beef patty topped with a spicy Mexican sauce, melting cheese, and roasted poblano peppers. This chile pepper is quite meaty, has a mild flavor, and is perfect for juicy sandwiches.
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:
Hamburgers
- 2 large poblano peppers, halved lengthwise and seeds removed
- 700 g of ground beef neck
- Mexican tomato sauce, recipe below
- 200 g Monterey Jack cheese slices
- 4 hamburger buns, split and toasted
Mexican tomato sauce
- 6 cloves of garlic
- 5 sprigs of fresh cilantro
- 900 g ripe tomatoes, coarsely chopped (remove cores)
- 1 serrano pepper with seeds
- 0.5 tsp ground cinnamon
- A quarter of a medium onion
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Recipes with similar ingredients: ground beef, Monterey Jack cheese, sesame buns, tomato sauce, tomatoes, garlic, cilantro, poblano pepper, serrano pepper, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to broil. Line a baking sheet with foil. Place poblano peppers, cut-side down, on the prepared baking sheet and broil until charred, 7-8 minutes. Let cool slightly, then peel the peppers. Set aside.
- Heat a large cast-iron skillet over medium heat. Form the ground beef into four 2-cm-thick patties; use your thumb to make an indentation in the center of each patty. Sprinkle the skillet with salt and cook the patties until browned on the bottom, about 4 minutes.
- Flip, then top each patty with a little Mexican tomato sauce, cheese slices, and half a poblano pepper. Cover and cook until the patties are cooked through and the cheese is melted, 3-5 minutes. Serve on buns with the remaining Mexican sauce for dipping.
Mexican tomato sauce
Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion, and 1 tablespoon of salt in a blender and blend until smooth. Transfer the tomato puree to a medium saucepan and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about 10 minutes.
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