Chile Relleno Burgers & Homemade French "Fries"

Tonight's dinner menu was Chile Relleno Burgers and Homemade French "Fries".  I tried a new recipe tonight from The Food Network magazine (September 2010 issue).  I'm not a huge fan of beef, and rarely use it, but this recipe called for ground beef chuck (which is just ground beef with only 7% fat - according to the meat man at Stator Bros.) and I like to follow first time recipes to the T (and then modify the next time if I feel like it).  The "fries" are my own recipe.  They are french fries, but a healthier version of fries by baking them in the oven.

The burgers were a hit, and even my 18 month old ate his burger (less the bun) with the roasted tomatoes, garlic and onions stuffed in it.  But, please don't base my 18 month old eating habits to your own child, my child consumes anything and everything (including spicy salsa), well everything except for milk.  Go figure!

So, with all that being said, here's the recipe!

Ingredients

Chile Relleno Burgers:
2 large poblano peppers, halved lengthwise and seeded
2 plum tomatoes or 1 large tomato, cored and halved
1 small onion, quartered
3 cloves garlic, unpeeled
Kosher salt
4 hamburger buns, split open
1 large egg white, lightly beaten
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1 1/2 lbs ground chuck (93% lean ground beef)
6 slices cheese (I'm going to use pepperjack)

French "Fries"

4 russet potatoes, peeled and cut into small, lengthwise strips
2 tbsp extra virgin olive oil
2-3 tsp of Lawry's seasoning salt

Directions

For the Burgers:
1. Preheat the broiler.  Put the poblanos cut-side down on a foil-lined pan.  Add the tomatoes, onion and garlic and broil until charred (recipe says it will take 7-8 minutes to char the veggies, it took me more than 30 minutes, so be careful to watch your veggies).  Good rule of thumb - the peppers should be bubbly and the peel should look waxy, that means they will be easy to peel (I learned my lesson the hard way tonight).  Cool slightly, then peel the garlic.  Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
2. Preheat the oven to 350 degrees.  Brush the bun tops with the egg white.  Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet.  Bake 5 minutes.
3. Heat a large cooking skillet over medium-high heat.  Shape the beef into four 3/4-inch thick patties; make an indentation in the centers.  Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 5 minutes.  Flip, then top each burger with some of the tomato mixture and cheese.  Cover and cook for about 10 more minutes (this should leave the center just slightly pink).  Serve on the spiced buns with the poblanos and the remaining tomato mixture.

For the "Fries":
1. Preheat the oven to 400 degrees.  Place cut potatoes into a large mixing bowl with olive oil and 1 tsp of seasoning salt.  Coat all potato pieces well with oil and seasoning salt.  (Tonight I also sprinkled a pinch of cumin over the fries for matching flavors with the burgers, but it's optional).
2. Line potato pieces on a cookie sheet (or clay cooker, if you have one), sprinkle with remaining seasoning salt and bake about 30 minutes - or until desired crispness.
3. Serve with ketchup and/or ranch dressing.

We really enjoyed this recipe, and I hope you do too!