Stuffed Burgers with Poblano Pepper Relish

By ldelmas

This recipe is prepared with the George Foreman 360 Grill with 2 Removable Grill Plates, Bake Pan, & Cookbook

Ingredients

• Relish:
• 2 poblano peppers
• 1/4 cup mild salsa
• 1-1/2 Tbsp red onion, diced
• 1 Tbsp cilantro, chopped
• 1 Tbsp scallions, chopped
• 1/4 tsp garlic, minced
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 small tomato, chopped
• 2 Tbsp apple cider vinegar
• 1/4 tsp chili powder
• 1 Tbsp mayonnaise
• Burger:
• 2 cups cheddar cheese, shredded
• 1/3 cup cream cheese, room temperature
• 2 lbs ground beef
• 2 cups iceberg lettuce, shredded
• 2 cups corn chips, slightly crushed
• 4 Kaiser rolls, halved horizontally

Preparation

Step 1

Directions:

1. Place egg yolks, flour, and 1 cup of milk in a small mixing bowl. Stir to make a smooth paste. Set aside.
2. Place the remaining milk, sugar, and salt in a medium-sized saucepan and scald at medium heat.
3. Add the egg mixture to the scalded milk and continue to cook at medium heat until a soft custard consistency is reached. Remove custard from heat and allow to cool to room temperature.
4. Beat the egg whites in a medium-sized mixing bowl until they are stiff, but not dry. Fold the egg whites into the custard, chill, and garnish with nutmeg and cinnamon before serving. Whipped cream is another great option!
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Directions:

To prepare the relish, preheat the broiler. Spray the poblano peppers with cooking spray and place them on a baking sheet. Place the sheet on the top rack of the broiler and cook the peppers for 6–10 minutes per side, or until the skin begins to bubble and darken. Remove the peppers from the oven, place them in a bowl, and cover the bowl with plastic wrap. Set aside for 10 minutes.

In the meantime, combine the salsa, onion, cilantro, scallion, garlic, salt, pepper, tomato, vinegar, chili powder, and mayonnaise in a medium-size bowl.

When 10 minutes have elapsed, put on disposable gloves and remove as much of the poblano pepper skin as you can and also remove the pepper-caps and seeds. Run the peeled peppers under cold water to help remove any leftover skin and seeds. Pat the peppers dry with a paper towel, place them on a cutting board, and coarsely chop. Fold the pieces into the bowl with the remaining relish ingredients. Refrigerate until the burgers are ready to be assembled and cooked.

To assemble the burgers, combine the cheddar cheese and cream cheese in a small bowl. Divide the mixture into four 1/4" disks. Divide the ground beef into eight 4-oz balls. Flatten each ball into a 1/4" disk. Place a cheese disk on top of a beef disk, and then top the cheese with another beef disk. Pinch the burger-seams together, sealing in the cheese. Repeat.

To cook the burgers, preheat a grill to medium-high. Place the burgers on grill and cook, without pressing down, for about 4–6 minutes on each side for medium doneness, or longer if you prefer a more well-done burger. While the burgers are cooking, place a 1/2 cup of iceberg lettuce and a 1/2 cup of crushed corn chips on the bottom of each Kaiser roll. When the burgers are done, place them on top of the fixings and top each burger with a 1/2 cup of relish. Finish each burger with a bun top.