Blazing Poblano Burger

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4



  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. GRILL or COOK patties in a cast iron skillet on stove top for 3-5 minutes on each side.
  6. 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.


Calories 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 652 mg