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Flatbread Relleno Burger

The Flatbread Relleno Burger was inspired by the fabulous Hatch green chili grown in Hatch New Mexico. Relleno literally translated from Spanish means stuffed, and this half-pound of ground brisket is stuffed with an incredible blend of hot roasted green chili peppers and cream cheese. It’s mild enough for the heat intolerant, and tasty! Served between a grilled black sesame seed flatbread, this is a one of a kind. The flavors will explode in your mouth.

Ingredients 

Black Sesame Flatbread:
1 1/2 cups warm water 100-110 degrees F
1/4 oz package rapid rise yeast
5 cups bread flour, 3 1/2 cups for flat bread, 1 1/2 cups for flouring surface
1 teaspoon sugar
1 teaspoon salt
3 tablespoons black sesame seeds (regular sesame seeds work too)
1 oz olive oil to grease the bread dough bowl and muffin tin vegetable oil, for brushing the grill
Stuffed Burger patties:
4 Anaheim Green Chiles (roasted and pealed and seeded approximately 3 oz)
6 oz cream cheese 
2tablespoons plus 1/8-teaspoon salt: 1/8-teaspoon salt for the stuffing, and 2 tablespoons for the meat patties
2 1/8-teaspoon of fresh ground black pepper: 1/8 teaspoon for the stuffing, and 2 teaspoons for the meat
3 lbs ground brisket
2 ripe Avocados
2 large ripe tomatoes (6 large tomato slices 1/4-inch thick)
1 small red onion
6 tablespoons Dijonaise Mustard

Instructions 

To make the flatbread, preheat the grill to medium high. In a small saucepan, with a heat resistant handle, heat 1 1/2 cups water to 110F on the grill. Measure the temperature with a thermometer. In a food processor equipped with a metal blade, combine the yeast and the water pulsing 5 or 6 times to fully mix. Allow to sit for 10 minutes, until foamy. In a large glass mixing bowl combine 3 1/2 cups flour, sugar and 1 teaspoon of salt. Pour half of the flour mixture into the food processor and pulse until incorporated. Add the remaining dry mix and pulse until a ball of dough forms. Use the remaining flour to dust a working surface for the dough (a little at a time). Remove the dough from the food processor, and lightly knead it on the floured surface to form a neat ball. Lightly grease the inside of the large mixing bowl with olive oil and place the dough in the bowl. Roll it around to slightly coat the dough with oil. Cover the bowl with plastic wrap and allow to rise at room temperature for 1 1/2 hours. Heat the grill to medium high. The flatbread dough should have more than doubled in size after it has set for 1 1/2 hours. On a lightly floured surface, divide the dough into 12 equal balls, kneading each lightly to punch out the air. Keep separated by placing the balls in a muffin tin lightly greased with olive oil. Cover with plastic wrap and allow setting an additional 15 minutes. On a lightly floured surface, roll each ball out flat about 4-5 inches to an imperfect round, and sprinkle half with a pinch of black sesame seeds, pressing the seeds into the surface of the dough with a rolling pin. The bread cooks quickly directly on the grill. To grill the flatbread, place the rolled-out dough carefully on the grill sesame side down, if they have them, and watch closely. The bread should get nice browned grill marks but should not blacken. Each of the breads will need to be flipped after about one minute. Continue grilling on the other side for another minute. The breads should puff up like a pillow. Cover the flatbreads to retain the heat and moisture. To prepare the burger stuffing, lightly brush the grill with olive oil. Roast the green chilies on the grill over high heat. Keep the lid closed and rotate the peppers every 2 minutes until the entire outside of the pepper is blackened. Remove the peppers from the grill and set aside in a paper sack and allow cooling for 10 minutes. This will steam and loosen the skins from the meat of the pepper. Peal, seed and finely dice the roasted peppers. Do not run under water, as this washes away all the oils and flavor. Combine the diced peppers with the cream cheese in a small mixing bowl, add a pinch of salt and pepper, and mix with a fork until creamy and fully incorporated To stuff and form the burgers, divide the ground brisket into 12 equal portions each weighing 1/4 pound and roll into balls. Be careful not to overwork the beef. Flatten each to 5 inches round on wax paper and sprinkle with salt and pepper. Scoop the cream cheese mixture onto the centers of 6 of the patties, dividing it evenly amongst each patty and keeping it mounded in the center to keep the edges clean (approximately 1.5 oz each). The other 6 patties get placed on top, one patty centered over each of the patties with the cream cheese. Lightly press the patties together keeping the cream cheese stuffing centered, pinch and form the edges of the burger together. Once they are completely sealed, press the center of each burger gently with the palm of your hand to move the stuffing evenly within the pocket that you have made. Salt and pepper both sides, and cover with plastic and set aside. Maintain the grill heat at medium high and apply more olive oil to keep the grill lightly greased. Slice the avocados and tomatoes in 1/4-inch slices. Slice the onion very thinly with a mandolin. Cover with plastic and set aside in an icebox. To grill the burgers, place the stuffed hamburger patties on the grill. Leave them alone for 3 1/2 minutes, then give them a 90 degree turn and allow to grill for another 3 1/2 minutes. Flip the burger over and repeat this on the other side. To assemble the Flatbread Relleno Burgers, spread 1/2 tablespoon of dijonaise mustard on one side each of the flatbread. You may need to gently deflate them a little. The top “buns” are the flat-bread sprinkled with black sesame seeds, so don’t put mayonnaise on this side. Place a stuffed patty on each of the flatbreads without sesame seeds. Add 2 slices tomato, 1/4 avocado, and 1 very thin red onion slice. Top with the flat-bread, showing the sesame seed side up, and serve. Makes 6 Flatbread Relleno Burgers.

Comments 

Green chilies are available in many different varieties. For best results I like to use a hot Hatch Green Chile, which can be of differing varieties grown in Hatch New Mexico. Any pepper can be substituted for the stuffing. Canned or frozen peppers can be used also, but I highly recommend using a fresh roasted hot green pepper like an Anaheim or Poblano green pepper. Roasted red peppers work well too.