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1
Preheat a heavy grill pan.
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2
Sprinkle the chicken generously with salt and pepper.
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3
In a heavy saute pan, heat the vegetable oil over medium heat.
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4
Add the onions and garlic and cook until translucent, about 4 minutes.
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5
Remove from the heat.
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6
In a mixing bowl, beat the egg.
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7
Add the breadcrumbs, oregano and thyme.
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8
Add the chicken to the bowl and top with the cooked onions and garlic.
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9
Mix well until all of the ingredients are evenly incorporated.
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10
Use a 1/2-cup scoop to measure out the patties and form 6 even ovals.
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11
Grill the patties until fully cooked, about 5 minutes per side.
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12
Serve on a warmed bun smeared with some Pasilla Aioli.
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13
Top each burger with a slice of cheese, a lettuce leaf, tomato slice and some Poblano Rings.
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14
Put the pasilla chile and garlic in a food processor and process until the garlic is minced.
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15
Add the mayo and process for about 2 minutes.
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16
Season the aioli with salt and pepper.
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17
Preheat the broiler or a grill pan over high heat.
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18
Broil or grill the poblanos until the skins are charred.
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19
Transfer to a covered bowl until cool enough to handle, 10 minutes.
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20
Remove the skins and seeds, and then slice into 1/4-inch-wide rings.
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21
Heat the oil in a large heavy saucepan or a deep fryer until a deep-fry thermometer inserted in the oil reaches 350 degrees F.
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22
Meanwhile, arrange 3 mixing bowls in an assembly line.
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23
Mix together the flour and 1 teaspoon salt in the first.
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24
In the second, place the eggs and beat them.
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25
Fill the third with the breadcrumbs and ground guajillo and mix together.
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26
Carefully drench the poblano rings in the flour, making sure not to break them.
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27
Shake off any excess flour and then soak in the egg wash. Then cover with the panko mixture.
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28
Fry until crisp and golden in color, about 2 minutes.
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29
Transfer to a paper towel to remove excess oil, and then season heavily with salt.
