Sheriff’s Blazing Poblano Burger

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Sheriff’s Blazing Poblano Burger


4 large Eggs, fried
2 poblano peppers
1 lb. lean ground beef
1/2 cup onion, finely chopped
1 Tbsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
4 pretzel buns
4 lettuce leaves
1 tomato, sliced
1/4 cup blue cheese, crumbled


1.) PLACE poblano peppers over a medium-high flame or a skillet on medium-high setting. TURNING on all sides with tongs to roast evenly. Skin should be blistered and lightly charred. Immediately PLACE roasted peppers in a plastic bag. SEAL bag and steam for 10 minutes.

2.) SPRAY a fry pan with cooking oil and HEAT to medium-high. BREAK eggs, one at a time, and COOK until desired doneness. COVER and keep on very low heat.

3.) REMOVE peppers from bag and RUB off charred skin with fingers or a paper towel. Skin will peel off easily. REMOVE poblano stems and seeds. SLICE open and SCRAPE veins and remaining seeds with a small knife. SLICE in large strips. KEEP warm.

4.) In the meantime, PLACE ground beef in a medium bowl. ADD onion, garlic powder, paprika, cayenne pepper, salt and pepper. MIX with hands until all ingredients have combined. DIVIDE into 4 patties.

5.) GRILL or COOK patties in a cast iron skillet on stove top for 3-5 minutes on each side.

6.) PLACE cooked patties on bottoms of sliced pretzel buns. ADD lettuce, tomato, pepper strips, blue cheese and TOP with fried egg and pretzel bun top.


— Add slices of Monterey Jack cheese on top of the egg for a fired-up cheeseburger.

— Make a thumbprint in the middle of the burger before cooking to prevent it from bulging.

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