Chicken Burger with Roasted Poblano and Onion
Tina
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 cheese
- 2 teaspoons butter, room temperature
- 4 whole-wheat burger buns, split
directions
- 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 for 20 minutes, then rub with a paper towel to remove skin. Remove the 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. 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 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 chile onion mixture.
Source: Tina
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