Stuffed Pickled Chile Burger Grande

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“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.”
8hrs 40mins

Ingredients Nutrition


  1. Cream Cheese Filling: Cream together cream cheese and egg yolk; stir in onions and cheese.
  2. 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.
  3. Remove skins and cut chile open lengthwise; DO NOT CUT OFF THE STEM END; leave an inch uncut at each end.
  4. Remove seeds; lay in single layer in flat-bottomed container.
  5. 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.
  6. 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.
  7. 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.
  8. To assemble, place burger on bun, top with pickled chile, condiments and the other half of the bun.

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