New Mexico Chile Relleno Burger

Name: New Mexico Chile Relleno Burger (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: New Mexican
Ingredients: 1.5 lbs Wagyu Ground Beef; 1 tbsp Red Wine Reduction; 1 tsp Smoked Paprika; 1/2 tsp Salt; 1/4 tsp Black Pepper - freshly ground; 4 Poblano Peppers - roasted, peeled, and seeded; 1 cup Shishito Peppers; 4 oz Queso Fresco - crumbled; 1/2 cup Mexican Crema; 2 tbsp Queso Fresco - crumbled; 1 tbsp Lime Juice; 1/4 tsp Chipotle Powder; 4 Telera Rolls; 1/4 cup Micro Cilantro

⏱1h 30m

👥4

🔥950 cal

Hard

🍽️New Mexican

A gourmet take on the classic, featuring a Wagyu beef patty, blistered shishito peppers, a queso fresco crema, and a house-made telera roll.

1.5 lbs Wagyu Ground Beef

1 tbsp Red Wine Reduction

1 tsp Smoked Paprika

1/2 tsp Salt

1/4 tsp Black Pepper - freshly ground

See all 14 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥950 cal

Hard

🍽️New Mexican

A gourmet take on the classic, featuring a Wagyu beef patty, blistered shishito peppers, a queso fresco crema, and a house-made telera roll.

#Burger #New Mexican #Chile Relleno #Artisan #Gourmet

Instructions

In a bowl, gently combine all Burger Patties ingredients. Form into 4 patties, being careful not to overwork the Wagyu beef.
Blister the Shishito Peppers in a hot cast iron skillet until slightly charred. Set aside.
Grill or pan-fry the burger patties to your desired doneness.
While the burgers are cooking, prepare the Crema by combining all Crema ingredients in a small bowl and mixing well.
Place a roasted Poblano pepper on top of each burger patty during the last minute of cooking to warm through.
Top each burger with crumbled Queso Fresco.
Spread Crema on both halves of the Telera Rolls.
Assemble the burgers with blistered Shishito Peppers and garnish with Micro Cilantro.

Ingredients

1.5 lbs 680 g Wagyu Ground Beef
1 tbsp 15 mL Red Wine Reduction
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper - freshly ground
4 200 g Poblano Peppers - roasted, peeled, and seeded
1 cup 100 g Shishito Peppers
4 oz 115 g Queso Fresco - crumbled
1/2 cup 120 mL Mexican Crema
2 tbsp 30 mL Queso Fresco - crumbled
1 tbsp 15 mL Lime Juice
1/4 tsp 1.25 mL Chipotle Powder
4 180 g Telera Rolls
1/4 cup 30 g Micro Cilantro

Equipment

Grill or frying pan
Mixing bowl
Small bowl
Cast Iron Skillet

Instructions

In a bowl, gently combine all Burger Patties ingredients. Form into 4 patties, being careful not to overwork the Wagyu beef.
Blister the Shishito Peppers in a hot cast iron skillet until slightly charred. Set aside.
Grill or pan-fry the burger patties to your desired doneness.
While the burgers are cooking, prepare the Crema by combining all Crema ingredients in a small bowl and mixing well.
Place a roasted Poblano pepper on top of each burger patty during the last minute of cooking to warm through.
Top each burger with crumbled Queso Fresco.
Spread Crema on both halves of the Telera Rolls.
Assemble the burgers with blistered Shishito Peppers and garnish with Micro Cilantro.

Nutrition per serving

Calories 950

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0 reviews

New Mexico Chile Relleno Burger

New Mexico Chile Relleno Burger

Ratings & Reviews

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