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Chipotle Chile Relleno Burger

My name is Erika , I am a mother of two wonderful childen. In my spare time I love to cook! I am from Arizona where there is alot of mexican food, I decided to make a burger with a mexican twist. A chile relleno is a green chile stuffed with cheese and cooked with egg around it. That is where I got the idea for a relleno burger! I think that there is alot of green chile burgers out there, but this recipe proves that there is room for improvements, it is a "better burger." This burger is full of Southwestern flavor, but not to spicy. Anyone can make this burger with simple ingredients. I hope everyone gets a chance to try this "Better burger."


3 lbs. ground chuck
1 egg beaten
4 T. Chipotle Tabasco Sauce
1 1/2 t. ground black pepper
1 1/2 T. Essence of Emeril seasoning
1 T. Minced fresh garlic
1 1/2 t. salt
12 slices chipotle cheddar cheese (sargento)
2 7oz cans mild whole green chiles
2 loaves jalepeno cheese foccacia bread (available in most major supermarket chains as well as on site bakeries)
1/4 cup room temp. butter
1/2 cup mayonaise
6 slices vine ripened tomatoes
1 whole sliced ripened avacado
1/2 head butter lettuce
6 thin slices of red onion
Olive oil for greasing grill


In a large mixing bowl combine 3 lbs. ground chuck, beaten egg, 4 t. chipotle tabasco, 1 1/2 t. ground black pepper, 1 1/2 T. Essence of Emeril seasoning, 1T. fresh minced garlic, 1 1/2 t. salt. Knead together with washed hands until evenly mixed. ( Don't over do it) Divide the meat into 6 even sized balls. Split each ball into two. You will have 12 balls of meat mixture. Make hamburger patties out of each of the 12 balls. Take 6 green chiles and cut them down the side so that they open up into 1 large flat piece. Fold chipotle cheese in half and place it in the center of the green chile. Fold the green chile over the cheese. Take 2 patties and place the stuffed green chile in between them. Crimp patties together around the edges to seal in the green chile and the cheese. Repeat until 6 burgers are prepared. Turn on gas grill and allow it to heat on medium. Cut jalepeno cheese foccacia bread into fourths. Then split as to make a bun. (The bread we used were 8" x 8", if your loaves are different, cut bread in a manner that you end up with what resembles 6 fairly large buns.) Spread sparingly inside of bread with room temp. butter. Line gas grill with a piece of foil that is long enough for all 6 burgers. Place the burgers on foil. Allow the burgers to cook on med/hi heat for 5 min. With the grill lid closed. Flip the burgers. Allow them to cook another 5 min. Take the burgers off the grill, and place on a plate, while you remove the foil with a tong. Lightly spread olive oil on the grill ( So burgers won't stick) Place the burgers and the bread face down on the grill. Reduce heat to med/low and allow the bread and burgers 2 min. to cook. Flip burgers once after 1 min. is up. Remove bread. Place chipotle cheddar cheese slice on each buger and allow 1 more minute of cooking time. Remove burgers, turn off grill. Put a sparingly helping of mayo on toasted bun, I slice of tomato, 2 slices of avacado, 1 slice of red onion, and one piece of lettuce. Put burger on bun, and Bon appetit! Recipe makes 6 half pound burgers!


I chose to grill the burgers with foil lined on the grill for the first ten minutes in order for them not to dry out and overcook. I found this method to work and keep the burgers super juicy!