Name: Chile Rellenos Burgers
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 large poblano peppers, halved lengthwise and seeded; 1 1/2 pounds ground beef chuck; Kosher salt; Mexican Tomato Sauce, recipe follows; 8 ounces Monterey Jack cheese, sliced; 4 hamburger buns, split and toasted; 6 cloves garlic; 5 sprigs fresh cilantro; 2 pounds ripe tomatoes, cored and roughly chopped; 1 serrano chile (with seeds); 1/2 teaspoon ground cinnamon, preferably Mexican; 1/4 medium yellow onion; Kosher salt

Directions

Preheat the broiler. Line a broiler pan with foil.
Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside.
Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping.

Mexican Tomato Sauce:

Yield: about 3 cups

Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.