RECIPES: Recipe Details

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Mountain-Mex Chile Rellenos Burger with Grilled Guacamole

What makes this a great local burger is that it highlights the way folks in Denver approach Mexican and Southwest cuisine. We like it bold, fresh and fiesty.


Roasted Chiles:
6 poblano chile peppers
1 tablespoon canola oil
6 ounces shredded Monterrey Jack Cheese
6 ounces Cojita cheese, crumbled

Grilled Guacamole:
3 ripe California avocados, cut in half lengthwise and seeds removed
1 teaspoon canola oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 jalapeno peppers, seeds and stem removed and mined
1 teaspoon minced fresh garlic
1 tablespoon lime juice
1 medium tomato, seeded and finely chopped

2 pounds ground chuck
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon fresh garlic, minced
2 tabelspoons adobo sauce (from can of chipotle chilis in adobo sauce)
1 chipotle chili (from can of chipotle chilis in adobo sauce)

Vegetable oil for brushing grill rack
12 flour tortillas, about 5-inches in diameter



Pre-heat a gas grill to 350-400 degrees F, or to medium-high heat.

To roast the chiles, coat each with vegetable oil and place directly on the pre-heated grill rack. Cook, turning as each side begins to blacken and blister. Remove from grill and place chiles in a paper bag. Allow to steam in the bag 15 minutes. Remove and, using a paring knife, peel off the chared skin. Slice open one side of each chile lengthwise and remove the seeds and stem. Stuff each chile with 1 ounce of Moneterey Jack Cheese and 1 ounce of Cojita cheese. Press to close and set aside.

To make the grilled guacamole, rub the flesh side of each half of avocado with canola oil and place on the pre-heated grill rack. Grill 3 to 5 minutes or until avocados release easily from the grill, are warm and have grill/char marks on the flesh. Using a spoon, scrape the flesh of the avocados out each section into a medium bowl. Add the remaining ‘Grilled Guacamole" ingredients and combine with a fork, mashing the avocado as you combine the ingredients.

To make the patties, combine the ground chuck, salt, ground black pepper, garlic, adobo sauce and chipotle in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties sized to fit the tortillas.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, each side 4 to 6 minutes. During the last few minutes of cooking, return the cheese-stuffed chiles to the grill. Continue to cook, covered, until internal temperature of each burger reaches 160 degrees F. and the cheese is melted inside the chiles.

During the last few minutes of cooking, place the tortillas on the outer edges of the rack to warm.

To assemble the burgers, place a cooked patty on one tortilla. Place a cheese-stuffed chile over the burger and spread a portion of the guacamole on top of each patty. Add a tortilla on top of each and serve.

Makes 6 burgers


I may be living a mile high now, but I learned to cook in the heartland, where you raise what you eat! My roots were my inspiration for this recipe.