Apr 21, 2015

Chile Relleno Burgers. Because You Need Them.

I could tell you that I'm actually ahead of the game for once.
That this is all about Cinco de Mayo coming up in a couple of weeks.
Chile Relleno Burgers | Ms. enPlace

But you know that's a big fat lie, right?
Chile Relleno Burgers | Ms. enPlace

The only holiday I'm ever really prepared for is Mardi Gras.
Even then it's iffy.
Chile Relleno Burgers | Ms. enPlace

These chile relleno burgers come from two places.
1.  When my friend Evelyn busted out Hatch Green Chile Strips w/ Honey Teriyaki Dipping Sauce back in October, I knew I needed them.
2. A couple of years ago, Sonic offered a "Ragin' Cajun" burger which had fried onion strips on top.  I needed that too.

So why not fry up green chile strips like Evelyn and put them on top of a burger like Sonic?
Yeah, why not?

The add some Monterrey Jack cheese and chipotle mayo just for fun.

Chile Relleno Burgers | Ms. enPlace

 I've tried these a couple of different ways.  Frying large pieces of roasted pepper--about the size of the burger patty.  I like the strips better.  The extras double as french fries.

I've also dressed these burgers with pico de gallo, a tomato/avocado salad, or lettuce, tomato, and avocado.  No preference--it was all good.

Chile Relleno Burgers | Ms. enPlace

How to roast a pepper

Print It

Chile Relleno Burgers

for the chiles:
(adapted from http://www.myturnforus.com/)

2 large poblano peppers, roasted, skin and seeds removed
oil for frying
1/2 cup flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup water
1 egg white
additional salt (optional)

for the burgers:
1 1/2 lb ground beef
salt and black pepper
1 cup shredded Monterrey Jack cheese
lettuce (optional)
tomato (optional)
avocado (optional)
or pico de gallo (optional)
4 hamburger buns, toasted

for the chipotle mayo:
Can be made ahead

8 Tbsp mayonnaise
1/2 tsp cumin
2 Tbsp chopped chipotle peppers in adobo
juice of 1/2 lime

For the chiles:
The chiles can be roasted, skins and seeds removed ahead of time.  Store covered in the refrigerator.  Cut each pepper into long thin trips.

Pour vegetable oil almost halfway up the side of a skillet.  Heat over medium high.

Combine the ingredients for the batter in a deep bowl or container.  Drop a small amount of batter into the hot oil.  If it sizzles, the oil is ready.

Place a handful of chile strips into the batter. Remove and allow excess batter to drip off.  Place the battered chile strips into the hot oil on at a time.  Do not overcrowd.  Fry until golden brown.  Remove and drain on paper towels.  Sprinkle with additional salt (optional).

For the burgers:
Heat a grill, grill pan, or skillet.
Shape the ground beef into 4 hamburgers.  Liberally season both sides with salt and black pepper.  Grill or cook burgers to your prefered doneness.  Just before removing them from the pan or grill, place 1/4 cup of shredded cheese on top of each burger.  Cover with lid or aluminum foil to melt the cheese.

For the mayo:
Mix all of the ingredients.  Store covered in the refrigerator until use.

Divide the mayo between the four bottom buns.  Place a burger on each bun.  Top with a pile of fried chile strips.  Serve with pico de gallo, or lettuce, tomato, and avocado (optional).

More Burgers...
Muffuletta Burgers
Cheese Stuffed Burgers w/ Spicy Scallion Mayo
Beef & Chorizo Burgers w/ Chipotle Sour Cream Sauce

Linking with:
What'd You Do This Weekend
The 21st Century Housewife Hearth and Soul Blog Hop
Lou Lou Girls Miz Helen’s Country Cottage Celebrate It!
My Turn for us
Share your recipes on Morsels of Life: Five Friday Finds


  1. Another recipes added to my Michelle folder and pinned!



  2. I definitely need these! Sounds like an amazing combination. Thanks for sharing at What'd You Do This Weekend? I hope you will join us again this Monday!

  3. This looks so incredible! I'm always so amazed by your talent. Pinned and tweeted. Please join us on Monday at 7 pm and party with us! It is so super fun to see what you have been working on! Lou Lou Girls

  4. I definitely need these burgers, Michelle! They look amazing and they sound delicious too. Pinned and shared on G+. Thank you for sharing them with us at the Hearth and Soul hop.

  5. I'm liking your creativity - using chili strips instead of onions. I bet it adds a nice punch too! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)


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