Green Chile Relish
- 1 medium poblano chile, roasted, peeled, seeded, and thinly sliced
- 2 Hatch chilies, roasted, peeled, seeded, and thinly sliced
- 1 serrano chile, roasted, peeled, seeded, and thinly sliced
- 1 tbsp honey
- 2 tbsp extra-virgin olive oil
- 3 tbsp chopped fresh cilantro
- Kosher salt and freshly ground black pepper, to taste
Combine the chilies, vinegar, honey, olive oil, and cilantro in a bowl, and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. The relish can be made one day in advance, but bring to room temperature before using.
Pickled Red Onions
- 1 1/2 cups red wine vinegar
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 1 small red onion, peeled, halved, and thinly sliced
Bring vinegar, water, sugar, and salt to a boil in a small saucepan. Remove from heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours, up to 48 hours before serving.
- 1 tbsp canola oil
- 1 1/2 lbs 90/10 ground beef
- Salt and freshly ground black pepper, to taste
- 4 paper-thin slices white cheddar or Monterey Jack cheese
- 4 whole-wheat hamburger buns, split and lightly toasted
- 8 baked blue or yellow tortilla chips, coarsely crushed
1.) Heat a griddle or large saute pan over high heat. Add the oil and let heat until it begins to shimmer.
2.) Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with the salt and pepper. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes. During the last 20 seconds of cooking, top each burger with a slice of cheese and let melt.
3.) Place the burgers on the buns and top each with a few tablespoons of the green chile relish, pickled onions, and tortilla chips.
Protein: 38 g
Carbs: 30 g
Fat: 27 g
Fiber: 1 g