Chile Relleno Tex-Mex Brisket Burgers
These Chile Relleno Tex-Mex Brisket Burgers combine two bold favorites into one over-the-top creation. Juicy, freshly ground brisket patties are seasoned with Spanglish Asadero Tex-Mex Chicken & Steak Seasoning, topped with melty cheddar and pepper jack, then crowned with a crispy, cheese-stuffed poblano chile relleno. A rich, roasted tomato sauce seasoned with Spanglish Asadero Garlic Salt Seasoning ties everything together, while creamy guacamole and sautéed onions round out every bite.
This is a burger built for serious flavor lovers — perfect for a weekend cookout or anytime you want to turn burger night into something unforgettable.
These Chile Relleno Tex-Mex Brisket Burgers combine two bold favorites into one over-the-top creation. Juicy, freshly ground brisket patties are seasoned with Spanglish Asadero Tex-Mex Chicken & Steak Seasoning, topped with melty cheddar and pepper jack, then crowned with a crispy, cheese-stuffed poblano chile relleno. A rich, roasted tomato sauce seasoned with Spanglish Asadero Garlic Salt Seasoning ties everything together, while creamy guacamole and sautéed onions round out every bite.
This is a burger built for serious flavor lovers — perfect for a weekend cookout or anytime you want to turn burger night into something unforgettable.
Ingredients
Burgers:
Freshly ground brisket
Cheddar cheese
Pepper Jack cheese
Burger buns
Chile Rellenos:
4 poblano peppers
Monterey Jack cheese
3 eggs
Flour
Oil
Sauce:
6 Roma tomatoes
½ white onion
3 garlic cloves
½ jalapeño
¼ Cup cilantro
Olive oil
Toppings:
Guacamole
Sautéed onions
Instructions
Char the poblano peppers and steam in a covered container for 20 minutes.
Blend the sauce ingredients until smooth, then simmer in a cast iron pan until reduced.
Make the guacamole and sauté the onions.
Peel the peppers, remove the seeds, stuff with Monterey Jack cheese, and secure with toothpicks.
Whip the egg whites until fluffy, then fold in the yolks.
Coat the peppers in flour, dip in the egg mixture, and fry at 350°F until golden.
Sear the burgers on a hot griddle, smash down, season with Spanglish Asadero Tex-Mex Chicken & Steak seasoning, flip, and add cheese.
Toast the buns and build the burger with guacamole, the burger patty, sautéed onions, the chile relleno, and warm sauce.
