Green Chile Sliders with Tangy Tomatillo-Lime Sauce

I made Rachel Ray's sliders the other day and they were awesome!
Just 2 things for football fare that day and both were the bomb.
We had Baked Buffalo Wings and these sliders.

They were easy too. I used Hatch chiles and just threw them on the gas range top to blacken. 
Once peeled, seeded and chopped, just mix those in with the meat and some cumin.

For the sauce...simple. Just blend it all in the food processor. 
The only thing I will probably add to the burger next time is a slice of onion.

Linked with Sunflower Supper Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday 
and Foodie Friends Friday

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Green Chile Sliders with Tangy Tomatillo-Lime Sauce

2 large poblano chiles (I used Hatch)
1 1/2 pounds ground beef chuck or sirloin
1 1/2 teaspoons ground cumin
1 tsp of salt
1/2 tsp of pepper
Sliced cheese
4 tomatillos, husks removed and coarsely chopped
1 jalapeno or serrano chile, chopped
1/2 white onion, coarsely chopped
1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
Grated peel plus juice of 1 lime
2 tablespoons honey
Salt and pepper to taste

Preheat the broiler. Place the poblanos on a baking sheet and broil, turning, until blackened. Transfer to a bowl; cover. Let stand until cool enough to handle. Peel off the skins and remove the seeds; discard. Chop into 1/2-inch pieces.

Sauce:  Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt and pepper to taste.

In a large bowl, season the beef with the cumin, salt and pepper; combine. Mix in the poblanos. Halve the meat mixture and form each half into four 3-inch patties.

Preheat a skillet over medium heat and cook the patties, turning once, about 5-7 minutes for medium-rare, or until desired doneness. During the last minute of cooking, top with a slice of cheese and tent with foil. Spread the roll tops with the tomatillo sauce and assemble the sliders. Serve with the extra sauce.

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