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.
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.
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
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
Grated peel plus juice of 1 lime
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
Labels: beef, burgers, green chile, main dishes, sliders, tangy tomatillo lime sauce