Mexican

Chile Relleno Burgers with Salsa Roja

Name: Chile Relleno Burgers with Salsa Roja
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz. cherry tomatoes; ¼ small onion; 3 cloves garlic, minced; 1 jalapeño pepper, stem and seeds removed; 6 sprigs cilantro; 1 tsp kosher salt; 1 tsp olive oil; 1 lb. ground beef, 80/20; 1 tsp garlic powder; 1 tsp kosher salt; ¼ tsp black pepper; ¼ tsp smoked paprika; 4 slices Monterey Jack cheese; ½ avocado, sliced; 1 poblano pepper, seeded, stem removed and cut in half; olive oil spray; 2 buns

I had my first charred poblano pepper burger at an old dive bar in Arizona, and it changed the way I thought about burgers. That smoky pepper against the juicy beef was something I wanted to bring back to my own grill. For this version, I took inspiration from Mexico’s cheese-filled chiles rellenos and brought those flavors to a generous American burger, with melted cheese, avocado and my salsa roja. It has that familiar backyard-cookout comfort, but the poblano gives it a little adventure. Some of the best food memories really do come from the most unexpected places.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

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Mary’s Introduction

Chile Relleno Burgers with Salsa Roja combine the familiarity of an American grilled burger with the flavors inspired by Mexican chiles rellenos. Smoky poblano, creamy Monterey Jack and avocado balance the bright tomato-jalapeño salsa for a juicy, colorful burger with layers of heat, richness and freshness.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Breakfast Tacos (or Breakfast Burrito) with Chile Relleno Burger Filling

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COOKING MODEChile Relleno Burgers with Salsa Roja

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 3

STEP 1

Add the tomatoes, onion, garlic, jalapeño, cilantro, salt and olive oil to a small processor or blender. Pulse until the mixture reaches a salsa consistency. Simmer in a small sauté pan over low heat for about 10–15 minutes, or until thickened and the liquid is reduced by one-third. Refrigerate for at least 30 minutes before serving.

STEP 2

Heat a barbecue grill to medium heat. Mix the garlic powder, kosher salt, black pepper and smoked paprika together. Add the hamburger to a medium-size bowl and sprinkle the seasonings over it. Mix and shape into 2 patties. Lightly spray the poblano pepper halves with olive oil spray.

STEP 3

Place the hamburger patties and poblano pepper on the grill. Grill the pepper for about 2 minutes per side, or until tender, and remove. Grill the burgers until an instant-read thermometer reads 160°F in the center. Place two slices of cheese on each burger and top with a poblano pepper half. Add ¼ avocado, sliced, to each burger, drizzle Salsa Roja over each burger and serve in the buns.

How to Make Chile Relleno Burgers with Salsa Roja

Blend the Salsa

Pulse the tomatoes, onion, garlic, jalapeño, cilantro, salt and olive oil in a small processor or blender until the mixture reaches a salsa consistency.

Reduce the Salsa

Simmer the salsa over low heat for 10–15 minutes until thickened and reduced by one-third.

Chill the Salsa

Refrigerate the Salsa Roja for at least 30 minutes before serving.

Season the Beef

Combine the garlic powder, kosher salt, black pepper and smoked paprika, then gently mix the seasonings into the ground beef.

Shape the Burgers

Form the seasoned beef into 2 patties and lightly coat the poblano pepper halves with olive oil spray.

Grill the Poblanos

Grill the poblano halves over medium heat for about 2 minutes per side, or until tender.

Grill and Top the Burgers

Grill the burgers until an instant-read thermometer reads 160°F in the center, then melt two slices of Monterey Jack over each patty and top with a poblano half.

Assemble and Serve

Place each burger in a bun, add ¼ avocado, sliced, drizzle with chilled Salsa Roja and serve.

Recipe Guidance

Storage

Refrigerate cooked burger patties, chile components, Salsa Roja, buns, and fresh toppings separately within 2 hours. Use the cooked patties within 3 to 4 days.

Reheating

Warm the patties and cooked chile components in a covered skillet over medium-low heat until the leftovers reach 165°F. Toast the buns separately and add Salsa Roja and fresh toppings after reheating.

Make Ahead

Prepare the Salsa Roja and chile components ahead and refrigerate them. Shape the patties up to 1 day ahead, keep them covered and cold, and cook them just before assembling the burgers.

Serving Suggestions

Serve the burgers with extra Salsa Roja at the table. A crunchy slaw, corn salad, or roasted potatoes makes a good accompaniment.

Mary’s Introduction