Blazing Poblano Burger
Prep Time: 15 minutes
Cook Time: 45 minutes
- 4 large EGGS, fried
- 2 poblano peppers
- 1 lb. lean ground beef
- 1/2 cup onion, finely chopped
- 1 Tbsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 1 tsp. pepper
- 4 pretzel buns
- 4 lettuce leaves
- 1 tomato, sliced
- 1/4 cup blue cheese, crumbled
PLACE poblano peppers over a medium-high flame or a skillet on medium-high setting. TURNING on all sides with tongs to roast evenly. Skin should be blistered and lightly charred. Immediately PLACE roasted peppers in a plastic bag. SEAL bag and steam for 10 minutes.
- SPRAY a fry pan with cooking oil and HEAT to medium-high. BREAK eggs, one at a time, and COOK until desired doneness. COVER and keep on very low heat.
- REMOVE peppers from bag and RUB off charred skin with fingers or a paper towel. Skin will peel off easily. REMOVE poblano stems and seeds. SLICE open and SCRAPE veins and remaining seeds with a small knife. SLICE in large strips. KEEP warm.
- In the meantime, PLACE ground beef in a medium bowl. ADD onion, garlic powder, paprika, cayenne pepper, salt and pepper. MIX with hands until all ingredients have combined. DIVIDE into 4 patties.
- GRILL or COOK patties in a cast iron skillet on stove top for 3-5 minutes on each side.
- PLACE cooked patties on bottoms of sliced pretzel buns. ADD lettuce, tomato, pepper strips, blue cheese and TOP with fried egg and pretzel bun top.
- Add slices of Monterey Jack cheese on top of the egg for a fired-up cheeseburger.
- Make a thumbprint in the middle of the burger before cooking to prevent it from bulging.
- This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
531; Total fat 22 g; Saturated fat 9 g; Polyunsaturated fat 1.5 g; Monounsaturated fat 7.3 g; Cholesterol 266 mg; Sodium 890 mg; Carbohydrates 45 g; Fiber 5 g; Sugar 8 g; Protein 38 g; Vitamin A 145 mcg; Vitamin D 1 mcg; Folate 50 mcg; Choline 230 mg; Calcium 123 mg; Iron 6 mg; Potassium