Burgers with salsa verde and pepper jack cheese
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 4 hamburgers
Complexity: easily
Quantity: 4 hamburgers
The patties for these mouth-watering burgers are made from ground chorizo. You can buy raw sausages, remove the casings, and voila! – delicious ground chorizo is ready. All that's left is to form the patties and grill them. A few minutes before they're done, top each patty with a slice of pepper jack cheese to soften it. Instead of traditional burger sauce, serve the patties on buns with salsa verde, a Mexican green sauce made with tomatillos, chili peppers, cilantro, and lime juice. Top each burger with sliced avocado, sweet piquillo peppers, and red onion rings. It'll be deliciously juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Burgers
- 0.7 kg. minced meat for chorizo sausage
- Olive oil, for grilling
- 4 slices of pepper jack cheese (28 g each)
- 4 soft potato hamburger buns, fried
- 1 small avocado, halved, pitted and thinly sliced
- Half a small red onion, thinly sliced
- 0.5 cup chopped piquillo peppers
Salsa Verde
- 6-8 physalis (about 0.6 kg), peeled and cut in half
- 1 small red onion, cut into 4 pieces
- 1 jalappeno or serrano pepper, split lengthwise and seeded
- Olive oil to drizzle
- 1 cup fresh cilantro
- Juice of 2 limes
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Recipes with similar ingredients: chorizo sausage, minced pork, piquillo pepper, jalapeno pepper, serrano pepper, ground cherries, lime juice, salsa sauce, pepper jack cheese, hamburger buns, Avocado
Cooking the dish according to the recipe:
- Make salsa verdePreheat oven to 450°F (230°C). Place the tomatillos, red onion, and jalapeño on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast in the oven until the vegetables are soft and lightly browned, about 10 minutes. Remove from the oven and let cool slightly. Transfer to a food processor and puree until smooth. Add the cilantro and lime juice, season with salt, and continue to puree until smooth. If you prefer a thicker salsa, drain it in a cheesecloth-lined sieve.
- Preheat a grill or grill pan over medium-high heat. Form the ground meat into 4 balls, then flatten them with the palm of your hand. Sprinkle with salt.
- Prepare the cutletsOil the grill grate. Place the patties on the grate and press them down with a spatula to create a thinner crust. Cook without moving until the bottom is golden brown, 3 to 4 minutes.
- Flip and cook for another 2-3 minutes. Reduce the heat and top each patty with a slice of cheese; cover and let the cheese melt, about 1 minute. Remove the patties from the heat and place them on toasted buns along with the salsa verde, avocado, red onion, and piquillo pepper.
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