Stuffed Pickled Chile Burger Grande
"The finished chiles can also be used as a first course or side dish for a Southwest meal. They make a nice light meal with a salad. The burgers can be made with ground turkey if preferred. Recipe doubles easily and requires at least 8 hours pickling time in the frig. This is a mild recipe so spice it up if you like things hot."
- Ready In:
- 8hrs 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1 small egg yolk, raw
- 1⁄4 cup green onion, chopped
- 1⁄4 cup monterey jack cheese, shredded
-
Stuffed Pickled Chiles
- 4 anaheim chilies or 4 poblano chiles, 5 to 6 inches long
- 1 cup wine vinegar
- 1⁄4 cup olive oil
- 1 1⁄2 teaspoons whole cumin seeds
- 1 clove garlic, lightly crushed
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
-
Cream Cheese Filling
- 1⁄2 cup salsa, commercial or homemade
- 1⁄4 cup monterey jack cheese, shredded
-
Burgers
- 1 lb ground beef
- 8 French rolls, split and toasted
directions
- Cream Cheese Filling: Cream together cream cheese and egg yolk; stir in onions and cheese.
- Stuffed Pickled Chiles: Cut a short lengthwise slit in each chile; roast under broiler over over burner until blackened; place in sealed plastic bag and put in freezer for 10 minutes.
- Remove skins and cut chile open lengthwise; DO NOT CUT OFF THE STEM END; leave an inch uncut at each end.
- Remove seeds; lay in single layer in flat-bottomed container.
- Combine vinegar, oil, cumin seeds, garlic, sugar and salt in saucepan; bring to boil and simmer 10 minutes; cool 5 minutes; strain and pour over chiles; chill covered at least 8 hours; can be refrigerated up to one week.
- When ready to serve, put drained chiles in baking pan; stuff each with 1/4 of the Cream Cheese Filling;spoon on salsa and sprinkle with cheese; broil until cheese is lightly golden; serve; for use with burgers cut stem end off.
- Burgers: Divide the meat into 4 thin burgers and shape into the same shape as the buns, but a bit larger to allow for shrinkage; cook to desired doneness.
- To assemble, place burger on bun, top with pickled chile, condiments and the other half of the bun.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
