If you own a grill, chances are, you’ve made a burger on it. Today, I’m going to encourage you to up your burger game with a burger recipe that features roasted poblano chile. This delicious dish offers a subtle spicy burger with a sumptuous queso fresco sauce.
This is definitely a two-handed burger, filled with bright flavors of cilantro and roasted poblano peppers. I’ve built this spicy burger based on Mexican flavors that will elevate typical ground chuck to a gourmet delight. Make this recipe at your next cookout and watch everyone’s eyes light up.
The best part of the recipe is the queso fresco. It goes beautifully with poblano chiles, but it’s also one of the best sauces in the world. Grab a bag of tortilla chips and dip into the queso fresco, pour it over your favorite chicken or beef dish, or just get a spoon and dig in (not that I’ve ever done that).
Poblano Burgers with Queso Fresco Recipe
Serves: 4 | Prep time: 25 mins.| Cook time: 15 mins.
Queso Fresco Sauce:
4 tablespoons butter
10 oz Queso Fresco cheese
8 oz pepper jack cheese
2 tbsp all purpose flour
1 cup heavy whipping cream
1 cup milk
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
4 oz diced green chiles (canned)
Step-by-Step Instructions for Poblano Burgers with Queso Fresco Recipe
Step 1: Light your grill and set up one side for high heat and one for medium heat.
Step 2: While the grill preheats, grate cheeses with a box grater. I never recommend using pre-shredded or finely chopped cheese when it’s going to be melted. There’s a coating on pre-shredded cheese that prevents it from sticking together, but it also prevents it from melting well.
Step 3: Rub poblano peppers with olive oil and a pinch of salt. Place them on the grill over high heat and char the entire surface of the poblano pepper, flipping often.
Step 4: While poblano peppers are charring, place a saucepan over low heat on grill and melt butter. Once melted, whisk in flour to make a roux, cook over medium heat for 3 minutes. If you don’t have a whisk use a fork, but a whisk makes creating this spicy burger sauce much easier. This can also be done on your stove inside or on a side burner that many gas grills come with. I like to cook as many things outside as possible because after all, we’re all United By Flame.
Step 5: To the roux, add milk and cream, whisking for 2-3 more minutes. Add in cheese, chilies, garlic powder, salt and pepper. Continue cooking for additional 5 minutes, until the mixture has melted smooth. Reduce heat to low and keep warm.
Step 6: Remove peppers from grill and reduce heat to medium. Let poblano peppers cool slightly before peeling off the outer skin and removing seeds.
Step 7: While poblano peppers are cooling, place burger patties over medium direct heat. Cook 3-4 minutes per side until desired internal temperature is reached.
Step 8: Place burger on bun, top with poblano pepper, queso fresco sauce, pico de gallo and fresh cilantro.
This juicy burger layered with poblano peppers and rich queso fresco sauce is the perfect update on a grilling classic. If you’re a fan of burgers, Tex-Mex flavors, or just delicious charred poblano peppers, this spicy burger will be a hit. Remember to tag me on Instagram if you decide to feature this recipe at your next cookout.
Make this Poblano Burgers with Queso Fresco Recipe:
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- 1.5 lbs hamburger meat made into 4 equally sized patties
- hamburger buns
- 3 large poblano peppers
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 cup pico de gallo
- 1/2 cup cilantro roughly chopped
- 4 tbsp butter
- 10 oz queso fresco cheese
- 8 oz pepper jack cheese
- 2 tbsp all-purpose flour
- 1 cup heavy whipping cream
- 1 cup milk
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 4 oz diced green chiles canned
Light your grill, setting up one side for high heat and one for medium heat.
Grate cheeses with a box grater.
Rub poblano peppers with olive oil and a pinch of salt. Place peppers on the grill over high heat and char the entire surface of the pepper, flipping often.
Place a saucepan over low heat on grill and melt butter. Whisk flour into melted butter to make a roux, cook over medium heat for 3 minutes.
Add milk and cream to the roux. Continue whisking 2-3 minutes. Add in cheese, chilies, salt, pepper, and garlic powder. Cook for additional 5 minutes, until mixture has melted smooth. Reduce heat to low and keep warm.
Remove peppers from grill, peeling off the outer skin and removing seeds.
While peppers are cooling, place burger patties over medium direct heat, cook 3-4 minutes per side.
Place burger on bun, top with pepper, queso sauce, pico de gallo, and cilantro.