Roasted Poblano Burger With Pepper Jack Cheese Food

POBLANO PEPPER BURGER

Steps:

• pre heat grill to 450* or add lard or butter to a med-large frying pan. (Medium heat)
• Peppers: Fry peppers in a medium pan with lid with oil or lard, until skins are blackened and peppers have doubled in size, remove from heat and let sit, Cool on paper towels. Once cooled, remove skins with the backside of a knife. Slice into strips(topping) and Diced to add to burger.
• Mix together, beef,onion (diced), grated cheese S&P,Adobe,egg garlic,Worcestershire, and One - two peppers (keep the seeds if you like heat, otherwise discard) Add to grill or frying pan.
• Divide the meat mixture into 4-6 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
• cook to desired degree of doneness, I personally would NOT eat Ground beef other than Cooked thoroughly.
• Add slices of cheese and more poblano peppers. Set aside on a plate and grill buns (Optional)
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
• I added Kraft Miracle Whip to both top and bottoms of the buns and loaded my burger. (Tastes great with Ranch dressing) . I serve this with my herb crusted steak fries.... Recipe fallows: https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/herb-crusted-steak-potatoes.html I hope this dish finds its way to your dinner table Soon! Enjoy!
• P.S. Next time i make this, I'm going to try it with Cilantro and Lime as well.

ROASTED POBLANO BURGER WITH PEPPER JACK CHEESE

Steps:

• Preheat oven to 375°F. Place poblano pepper on a baking sheet. Rub each pepper with 1 Tbsp olive oil. Season with salt and pepper. Roast in the oven until the skin of the pepper is blackened, about 15-20 minutes. Remove from the oven, place in a bowl, cover with plastic wrap and steam for 15 minutes. Remove from the bowl, peel, remove the stems and seeds and coarsely chop.
• Preheat gas or charcoal grill to 400°F. Shape into eight ¾-inch thick patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
• Place burgers on grill and cook about 4 minutes per side for rare, another minute per side for each increasing stage of doneness. Top each burger with a slice of cheese the last 2 minutes of cooking time.
• Evenly spread 1 Tbsp. chipotle mayonnaise on top and bottom of each bun. Place burgers in buns and top with chopped poblano pepper and lettuce.

SANTA FE BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
• To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

JALAPENO JACK BURGERS

Steps:

• On the grill or under the broiler, roast the jalapeno peppers whole, until they start to turn black. Once they are black on all sides, put into a brown paper bag, close and let sit 5 minutes. Remove from bag and peel off skin.
• Using a knife, slit open jalapenos, and take the seeds out and remove the stem. Cut jalapenos in half so you have 4 total slices of jalapeno. Set aside.
• In a bowl combine ground beef, 1 egg, ketchup, salt, garlic, and onions. You may also use any other seasonings you like in your hamburger mixture. Mix well.
• Form 8 thin patties. Take one slice of jalapeno and one slice of pepper jack cheese and place on 4 of the patties. Top each patty with remaining four patties and seal the edges together so the cheese doesn't leak out.
• Grill burgers or cook as usual until done. Your burgers will have a spicy, cheesey surprise in the middle of each one. Delicious!

GRILLED PEPPER JACK JALAPENO BURGERS

Steps:

• Prepare grill for cooking on high heat.
• Mix jalapeno pepper, garlic, onion and ground beef in bowl.
• Separate beef mixture into about 7 equal bundles.
• Place a thick slice of pepper jack cheese into center of each beef bundle (about the size of a thick butter pat). Form bundles into patties.
• Brush grill grate with oil.
• Grill hamburger patties 5 minutes per side, or until desired doneness.
• Remove burgers from grill; top with more pepper jack cheese.
• Let rest on serving plate for 5 minutes.
• Serve on toasted buns with condiments of your choice.

CHICKEN BURGER WITH ROASTED POBLANO AND ONION

Steps:

• Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.
• In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.
• Form ground chicken into four 4-inch-wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.
• Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.