Stuffed Burgers with Poblano Pepper Relish

Stuffed Burgers with Poblano Pepper Relish
Contributor
Stuffed Burgers with Poblano Pepper Relish
QVC
Stuffed Burgers with Poblano Pepper Relish

QVC’s David Venable stuffs his burgers with Cheddar and cream cheese and tops it all with corn chips and a smoky salsa for a Tex-Mex spin on the classic burger.

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4
Servings
876
Calories Per Serving
Deliver Ingredients

Ingredients

For the relish:

  • poblano peppers
  • Nonstick cooking spray
  • ¼  Cup  mild salsa
  • 2  Tablespoons  apple cider vinegar
  • 1½  Tablespoon  diced red onions
  • 1  Tablespoon  chopped cilantro
  • 1  Tablespoon  mayonnaise
  • 1  Tablespoon  chopped scallions
  • ¼  Teaspoon  chili powder
  • ¼  Teaspoon  minced garlic
  • ½  Teaspoon  kosher salt
  • ⅛  Teaspoon  ground black pepper
  • small tomato, chopped

For the burger:

  • 2  Cups  shredded Cheddar cheese
  • 2  Pounds  ground beef
  • 2  Cups  shredded iceberg lettuce
  • 2  Cups  corn chips, slightly crushed
  • Kaiser rolls, halved horizontally
  • ⅓  Cup  cream cheese, at room temperature

Directions

For the relish:

Preheat the broiler. Spray the poblano peppers with cooking spray and place them on a baking sheet. Place the sheet on the top rack of the broiler and cook the peppers until the skin begins to bubble and darken, 6 to 10 minutes per side. Remove the peppers from the oven, place them in a bowl, and cover the bowl with plastic wrap. Set aside for 10 minutes.

In the meantime, combine the salsa, vinegar, onions, cilantro, mayonnaise, scallion, chili powder, garlic, salt, pepper, and tomatoes in a medium bowl.

Put on disposable gloves and remove as much of the poblano pepper skin as you can. Also remove the pepper caps and seeds. Run the peeled peppers under cold water to help remove any leftover skin and seeds. Pat the peppers dry with a paper towel, place them on a cutting board, and coarsely chop. Fold the pepper pieces into the bowl with the remaining relish ingredients. Refrigerate until the burgers are ready to be assembled and cooked.

For the burger:

Combine the Cheddar cheese and cream cheese in a small bowl. Divide the mixture into four ¼-inch disks. Divide the ground beef into eight 4-ounce balls. Flatten each ball into a ¼-inch disk. Place a cheese disk on top of a beef disk, and then top the cheese with another beef disk. Pinch the burger-seams together, sealing in the cheese. Repeat for the remaining disks.

To cook the burgers, preheat a grill to medium-high. Place the burgers on the grill and cook, without pressing down, for 4 to 6 minutes on each side for medium doneness, or longer if you prefer a more well-done burger. While the burgers are cooking, place ½-cup of the lettuce and ½-cup of the crushed corn chips on the bottom of each Kaiser roll. When the burgers are done, place them on top of the fixings and top each burger with ½-cup of the relish. Finish each burger with a bun top.

Nutritional Facts

Total Fat
47g
67%
Sugar
9g
10%
Saturated Fat
19g
79%
Cholesterol
245mg
82%
Carbohydrate, by difference
32g
25%
Protein
78g
100%
Vitamin A, RAE
245µg
35%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
611mg
61%
Choline, total
51mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
96µg
24%
Iron, Fe
9mg
50%
Magnesium, Mg
92mg
29%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
1531mg
100%
Riboflavin
1mg
91%
Selenium, Se
54µg
98%
Sodium, Na
1692mg
100%
Water
378g
14%
Zinc, Zn
17mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.