Chille Relleno Burgers & Cheesy Chile Rice

Well we finally busted out some green Chile (the hot) for this meal and we barely talked to each other while eating dinner because it was that good. I mean really when green Chile is involved, the taste buds are happy in this house. With this recipe I was introduced to 2 new techniques of cooking/making burgers. First off, was sprinkling the salt in the pan before cooking the beef - this created a delicious crust on the meat. Secondly, was the spice mixture on the bun. Such a simple way to add more flavor to an already amazing burger. The original recipe called for tomatoes and I substituted them for roasted red bell peppers because it's what I had on hand and we didn't miss the tomato at all. In fact, I would recommend just using the red bell peppers if you have them.

Chile Relleno Burgers

Serves  2

Chile Relleno Burgers

ingredients

• 2 Hot roasted green chiles, seeds removed and halved lengthwise

• 2 roasted red bell peppers, seeds removed and chopped

• 1/2 small onion, quartered

• 2 cloves garlic, unpeeled

• 2 burger buns, split open

• 1 egg white, lightly beaten

• 1/4 tsp each dried oregano, Chile powder & ground cumin

• 1/2 lb ground beef chuck

• 2 slices pepper jack cheese

• Kosher Salt

directions

1. Preheat the broiler and line a baking sheet with foil and non stick spray. Place the onion and garlic on the sheet and broil for 5-6 minutes until charred. Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes and toss in a small bowl with salt to taste.

2. Preheat the oven to 350º. Brush the bun tops with egg white. Mix the oregano, cumin & Chile powder in a small bowl with your fingers, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake for 5 minutes.

3. Heat a cast iron skillet over medium-high heat. Form your beef patties, make an indention in the centers of each patty. Sprinkle the skillet with coarse sea salt or kosher salt, cook the burgers until browned on bottom, about 4 minutes. Flip, then top burgers with green Chile, onion/pepper mixture and then a slice of cheese on top to keep it all in place. Cover and cook 3 minutes, turn off heat for medium cooked burgers and let them rest on a plate. Serve on spiced buns and leftover onion/pepper mixture on side as well.

Cheesy Chile Rice

Serves 4

 

Cheesy Chile Rice

ingredients

• 2 cups cooked rice

• 1/2 cup plain Greek yogurt

• 1 cup chopped white onion

• 4 oz chopped green chiles

• 1 cup shredded chipotle cheddar cheese

• Salt & cayenne pepper to taste

• Grated Parmesan cheese

• 2 Tbsp unsalted butter

directions

1. Preheat oven to 450º. In a large bowl combine all ingredients except Parmesan and butter.

2. Butter a casserole dish and sprinkle with Parmesan cheese. Spread the rice mixture in the dish and top with more Parmesan cheese. Dot the top with butter and bake for 20 minutes.

Enjoy!

This recipe was adapted from Food Network.