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Chile Relleno Burger With Mexican Chorizo

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  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 24
  • Servings 6
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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.
by Sonia Mendez Garcia
Updated Sep 16, 2015
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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

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.

Expert Tips

  • tip 1
    When grilling or searing meat, always let it come to room temperature for 30 minutes before cooking.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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