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Ultimate Pickle-Stuffed Chile Burger Delight

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Ingredients

Adjust Servings:
4 ounces cream cheese, softened
1 small egg yolk, raw
1/4 cup green onion, chopped
1/4 cup monterey jack cheese, shredded
4 anaheim chilies or 4 poblano chiles, 5 to 6 inches long
1 cup wine vinegar
1/4 cup olive oil
1 1/2 teaspoons whole cumin seeds
1 clove garlic, lightly crushed
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup salsa, commercial or homemade

Nutritional information

773.8
Calories
443 g
Calories From Fat
49.2 g
Total Fat
18.6 g
Saturated Fat
165.4 mg
Cholesterol
1189.8 mg
Sodium
47.5 g
Carbs
3.9 g
Dietary Fiber
4.9 g
Sugars
35.5 g
Protein
361g
Serving Size

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Ultimate Pickle-Stuffed Chile Burger Delight

Features:
    Cuisine:

    The finished chiles can also be used as a first course or side dish for a Southwest meal. They make a nice light meal with a salad. The burgers can be made with ground turkey if preferred. Recipe doubles easily and requires at least 8 hours pickling time in the frig. This is a mild recipe so spice it up if you like things hot.

    • 540 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Stuffed Pickled Chile Burger Grande, The finished chiles can also be used as a first course or side dish for a Southwest meal They make a nice light meal with a salad The burgers can be made with ground turkey if preferred Recipe doubles easily and requires at least 8 hours pickling time in the frig This is a mild recipe so spice it up if you like things hot , The finished chiles can also be used as a first course or side dish for a Southwest meal They make a nice light meal with a salad The burgers can be made with ground turkey if preferred Recipe doubles easily and requires at least 8 hours pickling time in the frig This is a mild recipe so spice it up if you like things hot


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    Steps

    1
    Done

    Cream Cheese Filling: Cream Together Cream Cheese and Egg Yolk; Stir in Onions and Cheese.

    2
    Done

    Stuffed Pickled Chiles: Cut a Short Lengthwise Slit in Each Chile; Roast Under Broiler Over Over Burner Until Blackened; Place in Sealed Plastic Bag and Put in Freezer For 10 Minutes.

    3
    Done

    Remove Skins and Cut Chile Open Lengthwise; Do not Cut Off the Stem End; Leave an Inch Uncut at Each End.

    4
    Done

    Remove Seeds; Lay in Single Layer in Flat-Bottomed Container.

    5
    Done

    Combine Vinegar, Oil, Cumin Seeds, Garlic, Sugar and Salt in Saucepan; Bring to Boil and Simmer 10 Minutes; Cool 5 Minutes; Strain and Pour Over Chiles; Chill Covered at Least 8 Hours; Can Be Refrigerated Up to One Week.

    6
    Done

    When Ready to Serve, Put Drained Chiles in Baking Pan; Stuff Each With 1/4 of the Cream Cheese Filling;spoon on Salsa and Sprinkle With Cheese; Broil Until Cheese Is Lightly Golden; Serve; For Use With Burgers Cut Stem End Off.

    7
    Done

    Burgers: Divide the Meat Into 4 Thin Burgers and Shape Into the Same Shape as the Buns, but a Bit Larger to Allow For Shrinkage; Cook to Desired Doneness.

    8
    Done

    to Assemble, Place Burger on Bun, Top With Pickled Chile, Condiments and the Other Half of the Bun.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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