Skip to main content

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,, 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.

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

  • 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


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.


  1. OH my goodness Cam...this is an amazing dish and thanks for the link back to that great raffle. Wow!!!! I hope I am the lucky winner!

  2. Y-U-M! What a delicious & fun burger!

  3. Dang, woman. I guess we'll just all stay home now. Or up our game! Love this!!

    1. Thanks, Jenni! I had a lot of fun with this burger.

  4. Wow! This looks incredibly flavorful! I can't even imagine! Great job!

  5. You really bring your A game to this event every year! (And every other event I see you in). This burger is so fun!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir