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Category: Burgers
Prep Time: Cook Time: Total Time:
Olive oil, for brushing
4 unpeeled garlic cloves
1 1/2 lbs New Mexico or poblano chilies
2 tbsp finely chopped cilantro
2 tsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp dried oregano, crumbled
1/4 cup water
Kosher salt and freshly ground pepper
4 oz sharp white Cheddar cheese, shredded (about 1 cup)
1 1/2 lbs ground sirloin, at room temperature
4 hamburger buns
Light a grill. When the fire is medium hot, brush the grate with oil. Skewer the garlic cloves on a 4 inch bamboo skewer. Grill the chilies and garlic, turning occasionally, until blackened all over, about 6 minutes for the garlic and 15 to 20 minutes for the chilies. Transfer the chilies and garlic to a medium bowl, cover with plastic wrap and let cool. Peel, core and seed the chilies and cut them into 1/4 inch strips. Peel the garlic cloves.
Transfer the garlic and two-thirds of the chilies to a blender. Add the cilantro, lime juice, cumin, oregano and water and puree until smooth. Season the sauce with salt and pepper and transfer to a small saucepan. Simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. In a small bowl, combine the remaining roasted chilies with the cheese.
Shape the meat into 4 patties about ¾ inch thick and season very generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Move the burgers away from the heat. Brush the cut sides of the buns with oil and grill until lightly toasted, about 1 minute.
Set the grilled burgers on the bottom halves of the buns. Top the burgers with the chili-cheese mixture and a generous spoonful of the salsa verde. Cover the green-chili burgers with the buns and serve right away, passing the remaining salsa verde on the side. Serves: 4
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NEW MEXICAN CHILE BURGERS WITH SALSA VERDE
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Category: Burgers
Prep Time: Cook Time: Total Time:
Olive oil, for brushing
4 unpeeled garlic cloves
1 1/2 lbs New Mexico or poblano chilies
2 tbsp finely chopped cilantro
2 tsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp dried oregano, crumbled
1/4 cup water
Kosher salt and freshly ground pepper
4 oz sharp white Cheddar cheese, shredded (about 1 cup)
1 1/2 lbs ground sirloin, at room temperature
4 hamburger buns
Light a grill. When the fire is medium hot, brush the grate with oil. Skewer the garlic cloves on a 4 inch bamboo skewer. Grill the chilies and garlic, turning occasionally, until blackened all over, about 6 minutes for the garlic and 15 to 20 minutes for the chilies. Transfer the chilies and garlic to a medium bowl, cover with plastic wrap and let cool. Peel, core and seed the chilies and cut them into 1/4 inch strips. Peel the garlic cloves.
Transfer the garlic and two-thirds of the chilies to a blender. Add the cilantro, lime juice, cumin, oregano and water and puree until smooth. Season the sauce with salt and pepper and transfer to a small saucepan. Simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. In a small bowl, combine the remaining roasted chilies with the cheese.
Shape the meat into 4 patties about ¾ inch thick and season very generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Move the burgers away from the heat. Brush the cut sides of the buns with oil and grill until lightly toasted, about 1 minute.
Set the grilled burgers on the bottom halves of the buns. Top the burgers with the chili-cheese mixture and a generous spoonful of the salsa verde. Cover the green-chili burgers with the buns and serve right away, passing the remaining salsa verde on the side. Serves: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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