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Receta Chile Relleno Burger
by Patti Fisher

Chile Relleno Burger

Chile Relleno Burger combined Ken’s love of big burgers and southwestern food. We made these using chile rellenos from our favorite taco shop grilled on our Sawtooth Grill along with 1/3 lb. hamburgers and seasoned with our Chef of the Future Southwestern Seasoning. Topping them with our own Zesty Guacamole and Salsa Verde. Pure Burger Porn!!!

We served our Chile Relleno Burger with homemade potato salad and nacho corn chips. All that was missing was a frosty margarita!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Sawtooth Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, delicious food, music and sometimes a dance or two…

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 4 1/3lb. burgers 85/15
  • 2 prepared chile rellenos
  • Chef of the Future Southwestern Seasoning, to taste
  • 8 slices Colby Jack cheese
  • Our Zesty Guacamole (See Link for recipe)
  • Our Salsa Verde “Green Salsa” (See Link for recipe)
  • Your favorite buns or Mexican rolls
  • Ken Fisher
  • July 22, 2017
  • Beef / Burgers / Camp Cooking/Tailgating / Our Recipes
  • 0 Comments
  • Chile Relleno Burger, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn
  • Chile Relleno Burger
  • Chile Relleno Burger combined Ken’s love of big burgers and southwestern food. We made these using chile rellenos from our favorite taco shop grilled on our Sawtooth Grill along with 1/3 lb. hamburgers and seasoned with our Chef of the Future Southwestern Seasoning. Topping them with our own Zesty Guacamole and Salsa Verde. Pure Burger Porn!!!
  • We served our Chile Relleno Burger with homemade potato salad and nacho corn chips. All that was missing was a frosty margarita!
  • Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Sawtooth Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, delicious food, music and sometimes a dance or two…
  • See Video:
  • Chile Relleno Burger
  • A Wood Pellet Grill Recipe
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes at 400* (205c)
  • Grill: Sawtooth Wood Pellet Grill
  • Pellets: Pacific Pellet Gourmet BBQ Pellet Rancher’s Mesquite
  • Ingredients: Chile Relleno Burger
  • 4 1/3lb. burgers 85/15
  • 2 prepared chile rellenos
  • Chef of the Future Southwestern Seasoning, to taste
  • 8 slices Colby Jack cheese
  • Our Zesty Guacamole (See Link for recipe)
  • Our Salsa Verde “Green Salsa” (See Link for recipe)
  • Your favorite buns
  • Chile Relleno Burger
  • A Wood Pellet Grill Recipe
  • Link for Zesty Guacamole recipe:
  • Link for Salsa Verde recipe:

Direcciones

  1. Tonight, I used our Grill Grates rib side up and turned them over for a Griddle. We preheated them and then sprayed with “Duck Fat”.
  2. Generously season your hamburger patties place them on your “Hot” Grill Grates (400*). This going to be a fast cook so have everything ready.
  3. Place you’re on the Ribbed side up grill grates for 6 minutes preside with a quarter turn around 3 minutes. At the same time place your Chile rellenos on the “Griddle side up” Grill Grates, giving them a flip after 5 minutes.
  4. After 5 minutes add the cheese to the burgers and let melt for a few minutes and then top with the Chile rellenos. Time to build your burgers.
  5. When the meat reaches an internal temperature around 165* (74c) pull it off, and let it rest for 5 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
  6. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.