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.

But you know that's a big fat lie, right?

The only holiday I'm ever really prepared for is Mardi Gras.
Even then it's iffy.

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.

 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.

How to roast a pepper


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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).


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