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.

Click Here to See More Stuffed Burger Recipes

4
Servings
1213
Calories Per Serving
Deliver Ingredients

Ingredients

For the relish:

  • 2 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
  • 1 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
  • 4 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.

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.

Nutritional Facts

Total Fat
83g
100%
Sugar
10g
N/A
Saturated Fat
33g
100%
Cholesterol
241mg
80%
Protein
63g
100%
Carbs
53g
18%
Vitamin A
277µg
31%
Vitamin B12
5µg
90%
Vitamin B6
1mg
49.6%
Vitamin C
65mg
100%
Vitamin D
0.7µg
0.2%
Vitamin E
2mg
9%
Vitamin K
27µg
34%
Calcium
519mg
52%
Fiber
4g
17%
Folate (food)
94µg
N/A
Folate equivalent (total)
171µg
43%
Folic acid
46µg
N/A
Iron
7mg
41%
Magnesium
113mg
28%
Monounsaturated
32g
N/A
Niacin (B3)
14mg
70%
Phosphorus
800mg
100%
Polyunsaturated
7g
N/A
Potassium
1191mg
34%
Riboflavin (B2)
0.9mg
52.2%
Sodium
1290mg
54%
Thiamin (B1)
0.6mg
37%
Trans
3g
N/A
Zinc
13mg
84%