[CH] Tonight's Dinner: Chile Rellenos Burgers
RisaG (radiorlg@yahoo.com)
Thu, 2 Sep 2010 18:44:56 -0700 (PDT)
I got the recipe from the latest issue of Food Network Magazine. I realized this
afternoon that I didn't have any ground meat of any kind but I did have some
pre-cooked chicken sausages so I defrosted them, put them in the food processor
with an egg and some bread crumbs and I formed them into 3 burgers.
I did the rest of the recipe as it was called for.
These were really delicious. We all loved them. Next time I make them I will
make sure I have some ground beef on-hand.
Chile Rellenos Burgers
2 large poblano chiles, 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 whole wheat hamburger buns, split*
1 large egg white, lightly beaten
1/2 tsp dried mexican oregano**
1/2 tsp ground cumin
1/2 tsp chili powder
1.5 lb ground meat***
4 slices muenster cheese
Preheat broiler. Put poblanos cut-side-down on a foil-lined broiler pan. Add the
tomatoes, onion and garlic and broil until charred, 7-8 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 oven to 350 degrees F. Brush top of buns with egg white and sprinkle
with oregano, cumin and chili powder. Put them on a baking sheet. Bake 5
minutes.
Heat a large cast-iron skillet over MED-HIGH heat. Shape the meat into 4 patties
(3/4" thick); make an indentation in the center of each patty. Sprinkle the
skillet with salt, then cook the burgers until browned, about 5 minutes, then
flip and cook for another 3-5 minutes. In last minute of cooking, place a slice
of cheese on each burger. Cover and let the cheese melt.
Serve on the spiced buns with the poblanos and tomato mixture.
Risa's notes:
* original called for white flour buns.
** i used mexican oregano altho' the original called for turkish
*** i used ground sausage because I ran out of beef. Use ground beef chuck.
Yield: 4
Source: Food Network Magazine September 2010
Posted by RisaG 9/2/10