Burger and Fries Friday: Roasted Poblano Cheddar Chicken Burgers

There's nothing really fancy about this week's burger. It doesn't have anything special in it; it doesn't have a complex sauce. It's very simple. The ingredients are straightforward and simple, the flavor profile is simple. But the truth is, this burger just doesn't need anything to fancy it up. The flavors are great, even if they aren't cutting edge. Joe and I both loved these burgers.

The roasted poblano pepper is what makes these burgers so incredible. The pepper gives them a deep flavor with just a hint of spice -- but the spice definitely isn't overwhelming, so don't worry. (I think I'll still probably have heartburn for the rest of the night, but it was definitely worth it.) I don't really know what else to say about this week's burger. It was juicy, flavorful, and delicious. I topped mine with sour cream, and the burger as a whole actually reminded me a lot of a fajita -- and anything that tastes like a fajita is A-OK with me.

On Monday I'll post about the baked onion rings we ate with these burgers. Even as I sit here typing this, Joe is still raving about how delicious they were. I'm just too worn out (and full!) to post about them now.

Roasted Poblano Cheddar Chicken Burgers

source: slightly adapted from Everyday Food, July 2009

1 poblano chile
4 teaspoons vegetable oil
1 large white onion, halved and thinly sliced lengthwise
Coarse salt and ground pepper
1 pound ground chicken breast

2 teaspoons hamburger seasoning blend
4 slices sharp yellow cheddar
2 teaspoons butter, room temperature
4 burger buns, split

1. Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.

2. In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.

3. Add hamburger seasoning to ground chicken and form into four patties. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.

4. Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion and chile mixture.