Poblano Pepper Burger Recipes

GRILLED POBLANO PEPPER SOUTHWEST BURGERS

Steps:

• Roast the poblano peppers by first rubbing them with a little olive oil. Heat the grill to a medium-high heat, then set the whole poblano peppers over an area of indirect heat area (turn off burners if necessary, or rearrange coals so the peppers aren't directly over the heat source) and close the lid so that they can roast for 10-15 minutes. Turn once or twice to make sure all sides are cooking evenly and the peppers begin to blister.
• Move the peppers to the direct heat and grill until the skins are charred, turning to get all sides of the peppers. Transfer to a dish or plate and cover tightly with plastic wrap for 10 minutes until cool enough to handle. Peel the charred skin away from the peppers and slice open to remove the seeds and stem. Cut the poblano peppers into large slices to use for topping your southwest burgers.
• Alternatively, preheat oven broiler to high, then place the poblano peppers on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened, then continuing to sweat the peppers as described above.
• To make the burgers, divide the meat into 6 equal portions, about 6 ounces each or roughly the size of a tennis ball. Gently shape into burgers that are slightly larger than the size of the buns you plan to use, about 3/4-inch thick. Make a depression in the center of each patty with your thumb and generously season both sides of each patty with salt and freshly ground black pepper.
• Heat the grill to medium-high heat, then place the hamburger patties directly over the flames or heat source and grill, covered, for 3-4 minutes on each side for burgers that are medium-rare to medium. If you prefer your burgers to be closer to medium to medium-well done, cook them for 4-5 minutes on each side. During the last few minutes of grilling, top the burgers with the sliced cheese so it can melt and toast the buns.
• Let the burgers sit for 3 to 4 minutes after removing from the grill so that the juices can redistribute before serving.
• Assemble the burgers by laying a piece of lettuce on top of the toasted bottom bun, followed by the burger with melted cheese, slices of poblano pepper, tomato slices, onions, and the toasted top bun that has been generously slathered with chipotle aioli.

ROASTED POBLANO BURGER WITH PEPPER JACK CHEESE

Steps:

• Preheat oven to 375°F. Place poblano pepper on a baking sheet. Rub each pepper with 1 Tbsp olive oil. Season with salt and pepper. Roast in the oven until the skin of the pepper is blackened, about 15-20 minutes. Remove from the oven, place in a bowl, cover with plastic wrap and steam for 15 minutes. Remove from the bowl, peel, remove the stems and seeds and coarsely chop.
• Preheat gas or charcoal grill to 400°F. Shape into eight ¾-inch thick patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
• Place burgers on grill and cook about 4 minutes per side for rare, another minute per side for each increasing stage of doneness. Top each burger with a slice of cheese the last 2 minutes of cooking time.
• Evenly spread 1 Tbsp. chipotle mayonnaise on top and bottom of each bun. Place burgers in buns and top with chopped poblano pepper and lettuce.

POBLANO BURGERS WITH QUESO FRESCO

Steps:

• Light your grill, setting up one side for high heat and one for medium heat.
• Grate cheeses with a box grater.
• Rub poblano peppers with olive oil and a pinch of salt. Place peppers on the grill over high heat and char the entire surface of the pepper, flipping often.
• Place a saucepan over low heat on grill and melt butter. Whisk flour into melted butter to make a roux, cook over medium heat for 3 minutes.
• Add milk and cream to the roux. Continue whisking 2-3 minutes. Add in cheese, chilies, salt, pepper, and garlic powder. Cook for additional 5 minutes, until mixture has melted smooth. Reduce heat to low and keep warm.
• Remove peppers from grill, peeling off the outer skin and removing seeds.
• While peppers are cooling, place burger patties over medium direct heat, cook 3-4 minutes per side.
• Place burger on bun, top with pepper, queso sauce, pico de gallo, and cilantro.

CHEESY POBLANO SLIDERS

Steps:

• Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
• Set an oven rack as close as possible to the broiler. Heat the broiler to high.
• Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
• Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
• Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
• Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.

CHILE RELLENO BURGERS

Steps:

• 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.

SOUTHWEST CHICKEN POBLANO BURGER/SANDWICH

Steps:

• 1. Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
• 2. Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way. Turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.
• 3. To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power. Mix well, and set aside out of fridge to let the flavors blend.
• 4. After chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.
• 5. Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
• 6. While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun. Place a leaf of lettuce on the top part of each bun. Take 4 whole peppers and slice them open so they lie flat, and set them aside.
• 6. Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.
• 7. Place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!

CHICKEN BURGER WITH ROASTED POBLANO AND ONION

Steps:

• Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.
• In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.
• Form ground chicken into four 4-inch-wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.
• Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.