Chile Relleno-Topped Chorizo Burger #GirlCarnivore #BurgerMonth #Sponsor

This recipe was created in conjunction with #BurgerMonth 2017. Thanks to event sponsors AmericanLamb Board, Anolon.  Beef, It's What's For Dinner, Char-Broil, Curly's BBQ, Cuttingboard.com, Melissa's Produce, Primal Stone, Spiceologist, Thermoworks, & Veal Made Easy for providing prizes for an awesome Grilling Prize Package. Please follow along at #BurgerMonth to find over 100 fantastic burger recipes.

For the past few Mays, I have taken part in the #BurgerMonth event hosted by Kita at Girl Carnivore. Visit our event page - Annual Burger Month - to learn more about the event, read about the sponsors, see the round-up of burger recipes and, yes!, enter the giveaway.

Did I mention the giveaway? Kita wrangled some great companies to bring you a serious grilling package! Go her event page to enter.

• American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron, and a meat thermometer
• Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
• Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
• Char-Broil – Char-Broil Kettleman Grill
• Curly’s BBQ – Curly’s BBQ Pork Pack
• Cuttingboard.com – Olive Wood Carver Board
• Melissa’s Produce – Baby vegetable box
• Primal Stone – XL Primal Stone
• Spiceologist –  4 Rub Grilling Spice Set
• Thermoworks –  Thermapen Mk4
• Veal Made Easy – 5 lbs Veal and grilling gear

With new burger recipes going up every single day there is no reason not to enter! We want to help you kick this summer grilling season off with a serious bang. All of the burgers are on her event page, too.

Every year she invites food bloggers to get wild and crazy with the burger creations. Done! In 2014, I shared a Bulgogi-Spiced Burger with Homemade Kimchi. In 2015, I found inspiration in the sea and made a hand-chopped salmon burger with cuttlefish buns. And last year, I went for an Indian-inspired burger and served a mixed lamb-beef patty: Kheema Aloo Burger with Fresh Mango Chutney.

When we were selecting posting days, I picked Cinco de Mayo and decided to try a Mexican flavor-inspired burger. Then I set about putting all of my favorites together into one burger creation. Done! I present to you a delicious stack: queso fresco-stuffed pupusa, chorizo burger, chile relleno, salsa ranchera, and crema Mexicana. One thing to note: this is definitely a fork and knife kinda burger...or you are gonna need a lot of napkins. A lot.

Chile Relleno-Topped Chorizo Burger

Ingredients makes six 1/4 lb burgers or five (approximately) 1/3 lb burgers

Pupusa

• 2 C masa harina
• 1/2 C warm water
• 1/2 C chicken stock, warm
• 1 C queso fresco, crumbled

Chorizo Burger

• 1/2 pound chorizo (I used turkey chorizo)
• 1 pound organic, grass-fed ground beef
• 1/2 t salt
• 1/4 t pepper

Chile Relleno + Salsa Ranchera

• 5 poblano peppers
• canola oil
• also needed: a paper bag large enough to hold the peppers
• 2 pounds organic tomatoes (I used Kumato tomatoes), halved
• 1 small yellow organic onion, peeled and halved
• 1 to 2 hot chiles (I used 1 jalapeno, we don't like things too spicy)
• 5 to 6 medium cloves garlic, peeled
• 1/2 C chicken stock or water
• 1/2 C loosely packed cilantro
• freshly ground salt
• freshly ground pepper
• 1 C queso fresco, crumbled
• 2 to 3 C canola oil for frying
• 2 large eggs, beaten
• 1/2 C flour (I used a gluten-free all purpose flour)
• 1/4 C ground almonds

For Serving

• crema Mexicana
• salt, as needed
• pepper, as needed

Procedure

Pupusa
In a large bowl, mix together the masa harina, chicken stock, and warm water. Knead to make a moist, yet firm dough; it should not crack at the edges when you press down on it. Cover and set aside to rest for 5 to 10 minutes.

Roll the dough into a log and cut it into five equal portions. Roll each portion into a ball.

Make an indentation in each ball with your thumb. Spoon about 1 tablespoon queso fresco into the indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Make sure that the filling doesn't spill out.

Heat a greased skillet over medium-high flame. Cook each pupusa for about 2-3 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas - and the burgers - are done.

Chorizo Burger
In large bowl, mix beef, chorizo, salt and pepper. Shape mixture into 5 patties, 1/2 inch thick, just about the same size as the pupusas.

Place burgers on a hot grill or preheated grill pan, and cook for 5 minutes per side, or until well done.

Chile Relleno + Salsa Ranchera

Place a heavy bottom pan over medium heat, heat a splash of oil. Add the poblanos and turn until they are coated in oil.

Cook, turning occasionally, until the chiles are nicely charred on all sides. Remove the peppers from the pan and place them in a paper bag to steam.

Let peppers stand in bag while you make the salsa.

In the same pan, place whole chile and tomatoes and onions cut-side down. Cook until they develop a nice char and the onions are softened.

Place the chile, tomatoes, onion, garlic, stock, and cilantro to the bowl of a food processor. Process salsa until liquid but still a little chunky. Pour the salsa into a sauce pan and bring to a boil. Reduce heat to a simmer and cook until it is reduced by about one-third. Season to taste with salt and pepper and set aside. Back to the chile relleno...

Remove the chiles from the paper bag and peel as carefully as you can so you don't tear the chiles. Make a slit down one side, leaving the stem intact, and remove the seeds.

Spoon crumbled cheese into the cavity and carefully close chili back up, slightly overlapping the edges. Repeat with remaining chiles. 

Heat oil in a large skillet over medium-high heat. Whisk egg in one small bowl; place the flour and ground almonds together in another small bowl.

Gently pick up one chile and roll it in egg to coat. Transfer to the flour mixture and gently turn to coat. Carefully lower the chile into hot oil. Repeat until pan is full, making sure not to crowd it. Cook until the bottom is golden brown, approximately 2 to 3 minutes. Turn and cook until second side is browned, another 2 to 3 minutes longer. Transfer cooked chiles to a paper towel–lined plate to drain. Repeat until all chiles are cooked.

For Serving
Place pupusa on a serving plate. Lay chorizo burger on top of the pupusa. Balance a chile relleno on top of the burger. Spoon salsa on top. Add a dollop of crema Mexicana. Sprinkle with salt and pepper, if wanted, and serve immediately.