This is a stuffed burger built around a whole roasted poblano pepper and melted Oaxaca cheese sealed inside an 80/20 beef patty. The poblano gives you mild, smoky heat without blowing anyone’s palate out, and the cheese turns molten at the center while the outside gets a proper crust. It takes about 50 minutes start to finish, and most of that is hands-off roasting time.
The short version of why this works
Two things make this burger succeed or fail. First, roasting the poblanos until the skin is fully charred and then steaming them in a covered bowl — not just warming them — is what collapses the pepper’s texture enough to fold it into a patty without tearing the meat open. A stiff, underroasted pepper will punch through the beef as it cooks. Second, the seal. Divide each portion into two thin discs, lay the filling on one, press the second disc over the top, and pinch the edges firmly all the way around. Any gap becomes a cheese leak on the grill. Press the edges twice if you’re not sure. Skip the chipotle mayo from a jar if it smells mostly of vinegar — make a quick version by stirring a teaspoon of adobo sauce into plain mayo instead. The flavor is cleaner and takes thirty seconds.
What can go wrong
- The cheese leaks out before the beef is cooked through. This usually means the patties were sealed unevenly or the grill was too hot. Cook at medium-high, not high, and resist pressing down on the patties — that forces the filling toward any weak seam.
- The center of the patty is still pink at 6 minutes per side. Stuffed patties are thicker than standard burgers, so use an instant-read thermometer and pull them at 160°F (71°C). Don’t guess by color alone when the filling is in the way.
- The pepper skin didn’t come off cleanly. If the skin tears and stays on in patches, the pepper wasn’t charred long enough. Loose, papery skin that slips off easily is what you want. Give it another minute or two directly over the flame.
- The patties fall apart when you flip them. This happens when the meat is handled too much while warm, or when the patties are too thin at the edges. Keep the beef cold until you’re ready to form and stuff, and leave at least a half-inch of beef around the entire perimeter of the filling.
- The brioche bun goes soggy fast. Toast the cut sides in a dry pan or on the grill grate for 60–90 seconds until they’re golden, not just warm. A properly toasted brioche holds up to the chipotle mayo and the juicy patty without turning to mush by the second bite.
Chile Relleno Stuffed Burger
Ingredients
Burger Patties
- 1.5 lbs ground beef (80/20 blend) For optimal juiciness
- 1 tsp kosher salt
- ½ tsp black pepper Freshly ground for best flavor
- 1 tsp garlic powder Adds depth of flavor
Chile Relleno Filling
- 2 medium poblano peppers Roasted, peeled, and deseeded
- 1 cup Oaxaca cheese Shredded, or substitute Monterey Jack
- ¼ tsp ground cumin Enhances the smoky flavor
Burger Assembly
- 4 medium brioche burger buns Lightly toasted
- ½ cup mayonnaise
- 1 tbsp chipotle in adobo sauce Finely chopped for a smoky kick
- 1 medium avocado Sliced
- ½ cup lettuce Crisp romaine or butter lettuce
Instructions
- Roast the Poblanos: Preheat broiler to high. Place poblano peppers on a baking sheet and broil for about 5 minutes per side until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off charred skin, remove seeds, and slice into large strips.
- Prepare the Cheese Filling: In a small bowl, mix shredded Oaxaca cheese with ground cumin. Stuff roasted poblano strips with the cheese mixture and set aside.
- Form the Patties: In a bowl, mix ground beef with salt, pepper, and garlic powder. Divide mixture into 8 equal portions. Flatten each portion into a thin patty.
- Encase the Filling: Place a poblano-cheese filling on four of the patties. Top with remaining patties, sealing edges tightly to encase the filling.
- Cook the Burgers: Heat a grill or skillet to medium-high heat (375°F/190°C). Cook patties for about 5-6 minutes per side, until golden brown and internal temperature reaches 160°F (71°C).
- Make the Chipotle Mayo: Mix mayonnaise with chopped chipotle in a small bowl. Spread onto toasted brioche buns.
- Assemble the Burgers: Place lettuce on bottom buns, top with stuffed burger, then slices of avocado. Cap with the top bun and serve immediately.
Notes
- For extra smokiness, grill the poblano peppers instead of broiling them.
- For a spicier kick, add diced jalapeños to the cheese filling.
Nutrition
Frequently asked questions
Can I use a different pepper if I can’t find poblanos?
Anaheim peppers are the closest swap — similar size, similar mild heat, and they roast well. Avoid bell peppers here; they release too much water inside the patty and the flavor is too sweet for this build.
Can I make the stuffed patties ahead of time?
Yes — form and seal the patties, then refrigerate them uncovered on a sheet pan for up to 24 hours before cooking. Chilling them actually helps the seal firm up, which means less blowout on the grill.
What if I can’t find Oaxaca cheese?
Monterey Jack is the listed substitute and it works well — it melts smoothly and has a mild flavor that doesn’t compete with the poblano. Low-moisture mozzarella also works in a pinch, though it’s slightly less creamy.
Can I cook these in a skillet instead of on a grill?
A cast iron skillet over medium-high heat works fine. Use a lid for the last 2 minutes of each side to trap heat and help the center reach 160°F (71°C) without over-browning the outside.