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Chicken Burger with Roasted Poblano and Onion

This summer, cook up a spicier, zestier twist on the burger -- it's sure to become a new favorite. Poblano adds gentle heat to the topping. If you like, serve these burgers with watermelon and cucumber, plus lime wedges dipped in a mix of ancho chile powder and salt.

  • prep: 30 mins
    total time: 50 mins
  • servings: 4

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Ingredients

  • 1 poblano chile
  • 4 teaspoons vegetable oil
  • 1 large white onion, halved and thinly sliced lengthwise
  • Coarse salt and ground pepper
  • 1 1/4 pounds ground chicken breast
  • 4 slices sharp yellow cheddar
  • 2 teaspoons butter, room temperature
  • 4 whole-wheat burger buns, split

Directions

  1. Step 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. Step 2

    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.

  3. Step 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. Step 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.

Source
Everyday Food, July 2009

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Reviews (1)

  • clene 19 Sep, 2010

    this recipie is a knockout!