Spicy chili burgers with onion rings
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 28 G., saturated fats 8 G., proteins 33 G., carbohydrates 57 G., fiber 4 G., cholesterol 83 mg, sodium 923 mg, sugar 13 G.
Calories 620, total fat 28 G., saturated fats 8 G., proteins 33 G., carbohydrates 57 G., fiber 4 G., cholesterol 83 mg, sodium 923 mg, sugar 13 G.
Make a juicy, hearty burger filled with the flavors of Mexican cuisine. The center of the burger is a thick beef patty with chili and lime zest, complemented by roasted poblano peppers and a quick ketchup-based sauce. Serve store-bought deep-fried onion rings seasoned with chili powder.
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:
- 1 large poblano pepper
- 1 package (400 g) of frozen onion rings
- 2 tsp chili powder
- 1 tsp ground cumin
- 0.5 cup hot ketchup
- 1 tbsp chopped fresh cilantro
- Grated zest and juice of 1 small lime
- 600 g lean ground beef
- 1 tbsp. vegetable oil
- 4 sesame seed buns, cut in half horizontally and toasted
- 4 small romaine lettuce leaves
We recommend
Recipes with similar ingredients: ground beef, onion rings, romaine lettuce, sesame buns, lime, cilantro, poblano pepper, chili seasoning, cumin
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the poblanos on a baking sheet and broil, turning, until charred in spots, about 8 minutes. Transfer to a plate and let cool. Reduce the oven temperature and bake the onion rings according to package directions. Season with salt, pepper, and 1/4 teaspoon each of chili powder and cumin.
- Meanwhile, in a small bowl, combine the ketchup, cilantro, a pinch of lime zest, and half the lime juice; season with salt and pepper to taste. Refrigerate until ready to use.
- In a large bowl, combine the ground meat, 1/2 teaspoon lime zest, and the remaining 1 3/4 teaspoons chili powder and 3/4 teaspoon cumin. Form into four 2-cm-thick patties, seasoning both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the patties and cook over medium heat until golden brown, 2-3 minutes per side, or medium-rare.
- Peel and seed the roasted peppers and cut into strips. Place the patties on buns coated with ketchup sauce and top with lettuce and poblano peppers. Serve with onion rings and the remaining sauce.
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