chicken burgers with roasted poblano... 45 minutes

the goods:

1 poblano chile
4 teaspoons vegetable oil
1 large white onion, halved and thinly sliced lengthwise
1 pound ground chicken breast
4 slices sharp yellow cheddar cheese
4 whole-wheat burger buns
lettuce

Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam for 20 minutes, then rub with paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.



While chile is steaming, heat 2 teaspoons oil in a large skillet over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and toss to combine.



Form ground chicken into 4 patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Cook burgers 4 minutes, then flip, add cheese and continue to cook until cooked through, about 3 minutes more.



Heat broiler and butter inside of buns. Place on a baking sheet and toast under broiler. Place burgers on buns and top with onion mixture and lettuce.