Chicken Burger With Roasted Poblano And Onion Recipes

Steps:

• Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.
• In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.
• Form ground chicken into four 4-inch-wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.
• Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.

Steps:

• 1. Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl. 2. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine. 3. Form ground chicken into four 4-inch wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more. 4. Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion and chile mixture.

Steps:

• ROAST CHILES: Preheat broiler.
• Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
• Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.
• Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
• MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add onion and garlic; sauté 5 minutes.
• Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
• Combine bean mixture and 1/2 cup masa in a medium bowl.
• Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
• Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
• Heat oil in skillet over medium heat.
• Add patties to pan; cook 4 minutes.
• Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
• Combine sour cream and salsa in a small bowl.
• Spread 1 tablespoon sour cream mixture on top half of each bun.
• Place patties on bottom halves of buns; top each serving with 2 pepper strips.
• Cover with tops of buns.

Steps:

• Coat the bottom of a large cast iron skillet with oil. Turn heat to high and wait until oil is hot but not smoking. Add onions and cook for 1 minute. Reduce heat to low or medium-low. Continue to cook, flipping onions every 8 minutes and adding oil if necessary to keep them moist, until dark and caramelized, 25 to 30 minutes.
• While the onions are caramelizing, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine ground chicken, bread crumbs, diced ham, egg, bell pepper, onion powder, garlic powder, salt, and pepper in a large bowl. Mix to combine, being careful not to work the meat too much. Form into 4 patties.
• Grill on the preheated grill over direct heat until cooked through, 4 to 5 minutes per side, adding a slice of Swiss cheese to each in the last minute. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Spread butter on the inside of the hamburger buns and grill, face-down, until toasty, about 3 to 5 seconds.
• Place the patties with cheese on the bottom buns, top with caramelized onions, spread mustard on the top buns, and serve.

Steps:

• Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
• Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat.
• Heat olive oil in a large skillet over medium-high heat.
• Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.