Best 3 Chicken Burger With Roasted Poblano And Onion Recipes
**Tantalize your taste buds with a culinary journey to savor the exquisite Chicken Burger with Roasted Poblano and Onion, a symphony of flavors that will leave you craving for more. Dive into the depths of this delectable dish, where tender chicken breasts, marinated to perfection, are grilled to a juicy succulence and nestled between toasted buns. The roasted poblano peppers, with their smoky and slightly sweet notes, dance harmoniously with the caramelized onions, creating a medley of textures. A vibrant array of sauces, from the tangy tomatillo salsa to the creamy avocado crema, adds a burst of freshness and richness that complements the burger's hearty core. Discover the secrets behind this extraordinary creation, from selecting the finest ingredients to mastering the art of grilling, and embark on a culinary adventure that promises to elevate your burger game to new heights.**
**Additional Recipes Explored:**
- **Easy Homemade Burger Buns:** Craft soft and fluffy buns from scratch using a straightforward recipe that yields burger buns perfect for any occasion.
- **Tomatillo Salsa:** Harness the tangy and vibrant flavors of tomatillos, cilantro, and jalapeños to create a refreshing salsa that adds a lively kick to your dishes.
- **Avocado Crema:** Indulge in the creamy delight of avocado crema, a delectable blend of ripe avocado, sour cream, lime juice, and cilantro, perfect for adding a luscious touch to tacos, burritos, and sandwiches.
CHICKEN WITH POBLANO CREAM SAUCE
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
- Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
- Puree in blender; add water if too thick. Season with salt and pepper.
- Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.
Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g
SANTA FE BURGER
This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.
Provided by Bobby Flay
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
- To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
- Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
- Toasted Burger Buns
- I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
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 for these burgers; if you like, serve them with watermelon and cucumber, plus lime wedges dipped in a mix of ancho chile powder and salt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 456 g, Fat 21 g, Fiber 4 g, Protein 40 g
Tips:
- To make the roasted poblano and onion, slice the poblano peppers and onion thinly. Toss them with olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for 20-25 minutes, or until they are tender and slightly charred.
- To make the chicken burger patties, combine ground chicken, panko breadcrumbs, egg, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper in a large bowl. Mix well and form into 4 patties.
- To cook the chicken burger patties, heat a large skillet over medium heat. Add the patties and cook for 4-5 minutes per side, or until they are cooked through.
- To assemble the chicken burgers, place a chicken burger patty on a bun. Top with roasted poblano and onion, tomatoes, and lettuce. Drizzle with your favorite sauce and enjoy!
Conclusion:
This chicken burger with roasted poblano and onion is a delicious and easy-to-make meal that is perfect for any occasion. The roasted poblano and onion add a smoky and flavorful twist to the classic chicken burger, and the combination of tomatoes and lettuce makes it a refreshing and healthy option. So next time you're looking for a quick and tasty meal, give this chicken burger a try - you won't be disappointed!
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