Anyone out there looking for a cholesterol bomb they can fire up on the grill?
A cheesy, meaty, slightly spicy handful that’s a little deep-fried and a little barbequed.
I wouldn’t make this my everyday burger (I’d like to live past 50), but I will proudly serve them up to a large crowd on a long weekend — afterall, it’s OK to go overboard every once in a while…
I’ve attempted chile rellenos more times than I care to admit without much success. But I’m stubborn, if nothing else, when it comes to the food I love. Being marooned on an island without a mexican restaurant is also inducement to keep trying.
And this time, success! I followed this simple pictoral guide from Saveur and used Poblano peppers, because that’s what I had, but the next time I’m in town, I’ll pick up some Anaheims. They’re a little smaller and (probably) easier to work with.
Let’s just say a Poblano chile relleno is a BIG chile relleno. (Not that there’s anything wrong with that.)
I made the buns using my Everyday Bread Recipe, and I stirred some of this amazing Aji Colorado (so easy to make, and it adds flavour to everything!) into some mayo for the buns.
I made the chile rellenos a couple of hours before we ate, and drained them well on lots of paper toweling. Then I reheated them on the top shelf of the barbecue as the burgers were on the grill. This gave them a hint of smoke, and meant I wasn’t dashing back and forth between the grill on the deck and the hot, sputtering oil on the stove.
Safety first, kids.
Our beef comes from Steveston Stock and Seed Farm. Ethically, grass-fed meat raised in Richmond and Cache Creek, BC. Great beef, from local farmers, for a good price — a product that I feel safe serving medium rare.
Now get out there and grill!
Wow, now that’s a burger! Can you believe I just grilled some burgers up last night (and almost got fried to a crisp as it was super windy and the flames kept trying to lick my face) and while they were yummy, they weren’t quite as big and hefty as yours. And I LOVE that you’re using the aji colorado for your stuffs, isn’t it miraculous?? I’ll have to admit, I’ve never added it to mayonnaise. I typically only add it to cooked sautes, never raw. Is that how you did it? LOL, look at me asking you questions about the aji. :-p xx
I eat that stuff with gusto – and made it past 50! Love poblanos – and I believe the spicey peppers are good for your heart! Now, this is summer cooking! (I’ve been on a Mexican kick!)
I am so dreaming that I am sitting at that picnic table!!
love the combination. i love peppers and use them with so many things. i will definitely try this one.
So smart! A whole chile relleno on top of a burger. I’d eat that in a heartbeat.
I’m from New Mexico as we’re known for our chile, chile rellenos, and green chile cheeseburgers but I have NEVER seen a chile relleno cheeseburger!!! After seeing this post, somehow I can’t believe we don’t have this on every menu out here! Coolest thing I’ve seen today! :-)
GodDAMN that looks good–whaddayatrynado, kill me here?