Chili Relleno Burger

Ingredients:

• 2 large poblano peppers, halved lengthwise and seeded
• 2 plum tomatoes or 1 large tomato, cored and halved
• 1 small onion, cut into 4 pieces
• 3 cloves garlic, unpeeled
• 4 hamburger buns, cut in half horizontally
• White of 1 large egg, lightly beaten
• 0.5 tsp dried oregano
• 0.5 tsp ground cumin
• 0.5 tsp chili powder
• 0.7 kg ground beef
• 6 slices of Muenster

Preparation:

1. Preheat the oven to broil. Place the peppers, cut-side down, on a foil-lined baking sheet. Add the tomatoes, onion, and garlic and broil until golden brown, 7-8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion, and tomatoes; mix in a bowl with salt to taste. Peel the peppers and cut each piece in half.
2. Preheat oven to 175°C. Brush the top halves of the buns with egg white. Mix in oregano, cumin, or chili powder and sprinkle on buns; place tops and bottom halves on a baking sheet. Bake for 5 minutes.
3. Heat a large cast-iron skillet over medium-high heat. Form the ground beef into four 2-cm-thick patties; use your finger to make an indentation in the center of each patty. Sprinkle the skillet with salt and cook the patties until golden brown on the bottom, about 4 minutes.
4. Flip and top each patty with a little of the tomato mixture and cheese. Cover and cook for 3-5 minutes. Serve on spicy buns with poblano peppers and the remaining tomato mixture.