Chicken Burgers with Roasted Poblano Peppers and Onions

A few weeks ago at a yard sale, I bought 5 back issues of Everyday Food. I used to subscribe to this but decided not to buy it anymore when it ran out as most of the recipes were either too simple (I am a very experienced cook) or their new foods were something I had been cooking with for ages. Nothing new to me.

One of the issues had this recipe in it. I made it and it was really good. We all loved these. The only changes I made was using a different cheese and I thought that the poblano and onion mixture should be more chopped up, like a relish. Also I put them on whole wheat buns, not just regular ones. I find the whole wheat buns to have better flavor.

Chicken Burgers with Roasted Poblanos and Onions

1 poblano chile
4 tsp vegetable oil
1 large onion, halved and thinly sliced lengthwise
sea salt and black pepper
1 lb ground chicken breast
4 slices American cheese*
2 tsp butter, room temperature
4 whole wheat burger buns

Under a broiler (or over a low gas flame), roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let steam 20 minutes. Rub the skins off with paper towel. Remove stems and seeds. Slice chile into thin strips and return to bowl.

In a large skillet, heat 2 tsp oil over MED-HIGH heat. Add onion and season with salt and pepper (or Mrs Dash Lime). Cook until onion is soft. This should take about 10 minutes. Add onion to bowl with chiles and combine.

Add some Mrs Dash to the chicken and then form into 4 patties of even size. Heat a large nonstick skillet over MED-HIGH heat. Add 1 tsp oil and swirl to coat. Cook burgers for 4 minutes**, flip, and cook for another few minutes until fully cooked about another 4-5 minutes (not pink inside). Top with a slice of cheese, cover the skillet for a moment and let the cheese melt.

Meanwhile, butter each roll. Place in a broiler (or in a toaster oven) and brown. Place burgers on buns and top with onion and chile mixture.

Serve.

Nutritional breakdown: 456 calories, 21.3g fta (9g sat fat), 40g protein, 26.7g carb; 4.2g fiber

Risa's notes:

* original recipe calls for cheddar cheese
** original calls for 2 minutes which was not enough. Chicken has to be cooked all the way through. 6 minutes for the whole burger is not enough. Still rare and chicken shouldn't be rare. 8 minutes is better.

Yield: 4 servings
Source: Everyday Food Magazine, July/Aug 2009
Posted by RisaG