Prep Time: 15 Mins
Cook Time: 30 Mins
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
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.
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.
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.
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.
GRILL or COOK patties in a cast iron skillet on stove top for 3-5 minutes on each side.
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.
This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
Make a thumbprint in the middle of the burger before cooking to prevent it from bulging.