New Mexico Chile Relleno Burger

Name: New Mexico Chile Relleno Burger (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1.5 lbs Ground Beef - 80/20 blend; 1 tbsp Worcestershire Sauce; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/2 tsp Cumin; 1/2 tsp Salt; 1/4 tsp Black Pepper; 4 Large Green Chiles - roasted, peeled, and seeded; 4 slices Pepper Jack Cheese; 1/2 cup Mexican Crema; 1 tbsp Lime Juice; 1/4 tsp Chipotle Powder; 4 Brioche Buns; 4 leaves Butter Lettuce; 1/2 Tomato - sliced; 1 tbsp Butter - melted

⏱1h 15m

👥4

🔥800 cal

Medium

🍽️Southwestern

An improved version of the classic, featuring a more flavorful patty, a homemade crema, and a toasted bun.

1.5 lbs Ground Beef - 80/20 blend

1 tbsp Worcestershire Sauce

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥800 cal

Medium

🍽️Southwestern

An improved version of the classic, featuring a more flavorful patty, a homemade crema, and a toasted bun.

#Burger #New Mexican #Chile Relleno #Refined

Instructions

In a bowl, combine all Burger Patties ingredients and mix gently. Form into 4 patties.
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.
Brush the cut sides of the Brioche Buns with melted butter and toast lightly.
Place a roasted green chile on top of each burger patty during the last minute of cooking to warm through.
Top each burger with a slice of Pepper Jack Cheese and allow to melt.
Spread Crema on both halves of the toasted hamburger buns.
Assemble the burgers with butter lettuce and tomato slices.

Ingredients

1.5 lbs 680 g Ground Beef - 80/20 blend
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Smoked Paprika
1 tsp 5 mL Garlic Powder
1 tsp 5 mL Onion Powder
1/2 tsp 2.5 mL Cumin
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
4 200 g Large Green Chiles - roasted, peeled, and seeded
4 slices 80 g Pepper Jack Cheese
1/2 cup 120 mL Mexican Crema
1 tbsp 15 mL Lime Juice
1/4 tsp 1.25 mL Chipotle Powder
4 150 g Brioche Buns
4 leaves 10 g Butter Lettuce
1/2 75 g Tomato - sliced
1 tbsp 15 mL Butter - melted

Equipment

Grill or frying pan
Mixing bowl
Small bowl
Pastry Brush

Instructions

In a bowl, combine all Burger Patties ingredients and mix gently. Form into 4 patties.
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.
Brush the cut sides of the Brioche Buns with melted butter and toast lightly.
Place a roasted green chile on top of each burger patty during the last minute of cooking to warm through.
Top each burger with a slice of Pepper Jack Cheese and allow to melt.
Spread Crema on both halves of the toasted hamburger buns.
Assemble the burgers with butter lettuce and tomato slices.

Nutrition per serving

Calories 800

Ratings & Reviews

0 reviews

New Mexico Chile Relleno Burger

New Mexico Chile Relleno Burger

Ratings & Reviews

Comments

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