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Chile Relleno Burger With Mexican Chorizo

  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 24
  • Servings 6

Ingredients

1/2
cup diced green chiles
1
cup shredded jack cheese
2
pounds ground beef chuck
2 1/2
teaspoons salt
2
teaspoons pepper
1
teaspoon garlic powder
1/2
teaspoon smoked paprika
1/2
teaspoon cumin
5
ounces Mexican chorizo
6
hamburger rolls
1
medium red onion, sliced thin
1/8
cup red wine vinegar
1/2
teaspoon oregano
3
tablespoons olive oil
1/2
cup mayonnaise
1
chipotle pepper in adobo sauce, minced
1 1/2
cups black beans, drained and rinsed
2
Roma tomatoes, seeded and diced
1
serrano pepper, minced
1
avocado, diced
1/4
cup cilantro, chopped
Juice of 1 lime
1
large beefsteak tomato, sliced
Lettuce leaves, optional

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When grilling or searing meat, always let it come to room temperature for 30 minutes before cooking.

I was lucky enough to grow up in Southern California, where there are many types of foods. You could go to any corner burger joint and have a burger prepared in many unique ways. This is my version with a Mexican twist. By adding chorizo, green chiles and fresh salsa it takes me right back to California.

Directions

  • 1 In a small bowl, combine the diced green chiles and jack cheese, and set aside. In another bowl, combine the beef with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin and chorizo. Mix well.
  • 2 Line a baking sheet with foil paper. Make 6 large patties and transfer them onto lined baking sheet. Add 3 tablespoons of chile mixture to the center of patty. Make 6 more patties and stack onto patties on baking sheet; seal the two together. Refrigerate for 45 minutes to 1 hour.
  • 3 In a bowl, combine the red onion, vinegar, oregano, 1/2 teaspoon salt and 1 tablespoon of olive oil. Stir well to combine, cover and chill. In another bowl, combine the mayonnaise with chipotle and mix well. Chill until ready to use.
  • 4 In a large bowl combine the black beans, Roma tomatoes, Serrano peppers, avocado, cilantro, lime juice, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well to combine, taste for salt. Cover and chill.
  • 5 Remove patties from refrigerator 30 minutes before grilling. Preheat indoor grill pan to medium heat for 10 minutes. Grill patties for 4 to 5 minutes per side. Transfer to plate, cover loosely with foil paper and let them rest for 5 minutes. Toast rolls for a few minutes while patties rest.
  • 6 To serve burgers, add some chipotle mayonnaise to bottom bun, add tomato slice, red onions, meat patty and finally top with the black bean salsa.

I was lucky enough to grow up in Southern California, where there are many types of foods. You could go to any corner burger joint and have a burger prepared in many unique ways. This is my version with a Mexican twist. By adding chorizo, green chiles and fresh salsa it takes me right back to California.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 16, 2015

I was lucky enough to grow up in Southern California, where there are many types of foods. You could go to any corner burger joint and have a burger prepared in many unique ways. This is my version with a Mexican twist. By adding chorizo, green chiles and fresh salsa it takes me right back to California.