Chile Relleno Burger



Mexican meets burger!  Can we say fiesta in my mouth?!?  A juicy burger topped with a spicy cheesy pepper!  This will surely be one of the yummiest burgers you’ve ever tasted! Annnnd it’s even got guacamole on it!  How can you beat that?

It looks like it’s difficult with all the different steps but I promise it is not hard at all. And it’s worth EVERY STEP!  When you take that first bite you’ll never want it to end.

To save a little extra time you can make the patties before hand and just keep them in the fridge until you’re ready to grill them. And to keep them warm I just left them on the grill (off, still warm) put them on the top rack or move them off the heat where they were grilling.  This will keep them warm until the peppers are ready.

While cooking the peppers if you don’t have a gas stove (I charred mine right over my stove) you can use your grill or even a kitchen blow torch, but I would definitely recommend the grill before the blow torch. 😜 You wouldn’t want to have to take a trip to the hospital and not be able to enjoy your burger fiesta!




Ingredients for the Burger:

1 lb ground beef (75-85% lean)

1 1/2 tsp Worcestershire sauce

1 1/2 ground cumin

Salt and pepper

Directions to make the Burger:

Mix all ingredients together.  To shape patties, grab a good handful of the mixture and shape into a 1 inch thick disc.  This will make about 4-5 patties.  Keep these in the fridge until you’re ready to grill.

You can buy guacamole but I recommend making your own, its fresh and less expensive.

Here is what you’ll need to make it:

2 avocados (make sure they are ripe, not too hard or soft)

juice from half a lime

1 tomato chopped

salt and pepper

mash the avocados and all the ingredients together and set aside. To keep the guacamole fro  turning brown keep one of the pits in the mixture.

Now the fun star of the show, the chile rellano….



2 Poblano chiles

3 eggs (separate the yoke from the whites, save both)

1/2 cup vegetable oil

1 cup quesadilla cheese (you can use any cheese you like, just make sure it melts easily)

*if you want have some enchilada sauce handy to top the peppers when they go on the burgers*

Directions to make the Chile Relleno:

Rub a small amount of vegetable oil on the peppers.

Burn chiles over an open flame ( I did mine over the stove, you can use your grill if you don’t have gas)

Place the charred peppers in an airtight container for 10 minutes, this allows the peppers to steam in their own heat.

Under a low stream of cold water, carefully peel off the burnt skin of each pepper.  Pat dry with a paper towel and set aside.

Cut the tip of the pepper so you can fill it with cheese.  Carefully pack each pepper with enough cheese to almost fill it.

Heat vegetable oil in fry pan over medium heat.  While oil is heating prepare the egg mixture.

Mix egg whites with electric mixer until peaks form, then add the yolks and stir gently until combined.

Using the stem of the peppers, dip chiles into egg mixture and then into the hot oil.  Fry the peppers on each side, until golden brown.  Remove from oil and let them drain on paper towel.

Now to assemble this burger beast:

I use onion rolls but you can use whatever you like.

Spread guacamole onto bottom of bun.  Place burger on top then place your chile relleno.  Top with more guacamole or just enchilada sauce.

Enjoy this bad boy, and wear a bib, you’ll probably need one! 😉






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